Easy no-bake homemade gianduia torrone.
Homemade hazelnut and chocolate torrone is one of the Christmas desserts I love to make the most because it’s simple, quick and requires no baking. This homemade gianduia torrone has an intense, enveloping flavor thanks to the mix of dark chocolate, white chocolate, hazelnut spread and toasted hazelnuts — a combination that always wins everyone over.
I often prepare it well in advance because it keeps perfectly until Christmas and is ideal both to serve at the end of a meal and as a festive dessert to offer guests.
Homemade chocolate torrone is also a wonderful Christmas gift idea: elegant and indulgent, wrap it in gold or red paper for a truly spectacular effect.
If you love homemade Christmas desserts, this gianduia torrone with hazelnuts will definitely become one of your favorite recipes.
Now follow me in the recipe and let’s prepare this delicious chocolate and hazelnut Christmas treat together!
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 2 Pieces
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Epiphany, Christmas
Ingredients for two large torrone bars or three medium ones
I used silicone loaf pans about 10 5/8 in (27 cm) long. You can also use smaller silicone molds, even Christmas-shaped ones, or disposable aluminum pans lined with parchment paper.
- 11 oz dark chocolate
- 3.5 oz white chocolate
- 1 cup hazelnut spread (I used Nutella)
- cups toasted hazelnuts
Steps: How I make homemade hazelnut and chocolate torrone
First, coarsely chop the dark and white chocolate.
Melt them in a double boiler or in the microwave, stirring often until you obtain a smooth, glossy cream.Pour the melted chocolate into a large bowl, add the hazelnut spread and the toasted hazelnuts.
Stir thoroughly until you have a homogeneous, well-combined mixture.Transfer the mixture into two silicone loaf pans, leveling the surface well with a spatula.
If you don’t have silicone pans, use:
disposable aluminum trays lined with parchment paper
or other silicone moldsPlace the torrone in the refrigerator for about 2 hours, or until the chocolate is fully set.
Before slicing and serving, let it sit at room temperature for 5 minutes.
… Vane’s tips
I also prepare this homemade gianduia torrone well in advance.
To store it, wrap it in parchment paper and then pack it with gold or red paper.
This way it becomes a delicious and elegant homemade Christmas gift, perfect to give to friends and family.
