Pistachio and White Chocolate Torrone dei Morti
The Torrone dei Morti is a traditional sweet prepared in Naples and throughout Campania for the celebration of All Saints and the commemoration of the dead.
A sweet with a soft heart made with chocolate and whole hazelnuts very creamy, mine is a delicious pistachio and white chocolate variant. Gluten-free.
It is a simple and quick recipe, with only three ingredients, that can be prepared in 10 minutes. It’s a sweet that you can also give as a gift, properly packaged.
For the recipe, I used this irresistible pistachio spread, which you can buy on Amazon, great price/quality ratio.
I also used Belgian white chocolate Callebaut, a true quality guarantee. It is a professional chocolate that is a whole different thing compared to supermarket chocolate, it is not too sweet and not cloying like retail bars, it can be easily purchased on Amazon, great quality/price ratio.
If you are looking for autumn recipes with pumpkin or chestnuts, go to the specific sections of my Blog and click: either “All about Pumpkin from sweet to savory” or “All about Chestnuts” from sweet to savory.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 7 Hours
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: No cooking
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: Autumn, Winter
Ingredients for Pistachio and White Chocolate Torrone dei Morti
- 4.2 oz unsalted pistachios (shelled)
- 23 oz white chocolate
- 12.3 oz pistachio cream
- 7 oz white chocolate (for the coating)
Tools
- Saucepan
- Bowl
- Chopper Braun
- Cling film
- Mold
Preparation of Pistachio and White Chocolate Torrone dei Morti
Coarsely chop the pistachios with the electric chopper.
Take 23 oz of white chocolate and melt it in a bain-marie over low heat.
Add the pistachio cream to the white chocolate and let it cool.
Meanwhile, melt another 7 oz of white chocolate in a bain-marie and then pour it into a loaf pan lined with cling film, to cover the bottom. Place the mold in the fridge for at least 30 minutes.
Add the chopped pistachios to the pistachio white chocolate cream only once it is well cooled, otherwise the pistachios will lose their crunchiness.
Pour the torrone mixture into the mold and place everything in the fridge for at least 7-8 hours. I made half the dose and used this mold measuring 12 inches in length, 2.4 inches in width, and 2.4 inches in height.
After the resting time in the fridge, remove the torrone from the mold onto a serving plate, let it rest for about 15 minutes before serving in slices.
Store the torrone at room temperature, in a dry and cool place.
It also keeps for a month.
Shopping Tips !!!
The semifreddo mold I used for this recipe can be found on Amazon, it is excellent for both cold preparations and oven baking.
For the recipe, I used this irresistible pistachio spread
I also used Belgian white chocolate Callebaut, a true quality guarantee. It is a professional chocolate that is a whole different thing compared to supermarket chocolate, it is not too sweet and not cloying like retail bars,
To chop the pistachios I use my trusty mini-chopper, an attachment of the Braun MultiQuick 7 Minipimer., very useful for chopping small quantities.
Read my review for GialloZafferano on the Minipimer “Braun MQ9045 MultiQuick 9” .
All the products I listed above, you can find on Amazon at special prices.
Why is it called Torrone dei Morti?
The tradition of preparing the torrone for the day of the dead dates back centuries, when families gathered to honor their deceased loved ones. The sweet was a way to keep the bond with the departed alive, offering them a meal during visits to cemeteries. The torrone is also a symbol and represents a tribute, a gift from Neapolitans to the deceased: a way to “delight” the journey to the afterlife. Over time, the torrone has become a symbol of conviviality and celebration.
