Introducing the Torrone dei morti: only 4 ingredients for an easy, traditional, unique, and delicious dessert.
The beginning of November might seem like one of the “saddest” times of the year: the weather isn’t great, the days get shorter, time seems scarce.
I’ve never agreed with this view. Autumn is one of the seasons I love most, with its warm colors, its comfort, its flavors, its scents, and its beautiful occasions. One of these is the All Saints’ Day holiday, ideal for strolling and making lots of delicious sweets.
The one I’m showing you today is typical of my area, Naples, where the day dedicated to our deceased is honored with this very easy-to-make but striking dessert. Make it in the easiest way possible, and you won’t even need to turn on the oven.
TRY ALSO:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter, All Saints
- Energy 101.30 (Kcal)
- Carbohydrates 5.73 (g) of which sugars 4.41 (g)
- Proteins 1.82 (g)
- Fat 8.00 (g) of which saturated 2.44 (g)of which unsaturated 2.15 (g)
- Fibers 1.13 (g)
- Sodium 6.80 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to make the Easy Torrone dei Morti
Here are the quantities to make a 6×4 inch torrone. Double the quantities if needed.
- 3.5 oz dark chocolate
- 7 oz white chocolate
- 5.29 oz hazelnut spread
- 1.76 oz whole peeled hazelnuts
Tools
- 1 Spatula silicone spatula
- 1 Pan Pan
The steps for the Easy Torrone dei Morti
Melt half of the dark chocolate in a double boiler or in the microwave, and using a brush or spatula, use it to coat the entire aluminum tray. Place in the fridge for about twenty minutes. Melt the remaining dark chocolate and create another layer of coating. Let it solidify well in the fridge.
Now we can melt all of our white chocolate in a bowl, until completely liquid. While stirring to keep it nice and smooth, add the hazelnut spread. Keep mixing until well combined to have a colored, smooth, and dense mixture.
It’s time for the hazelnuts. Dip them into the cream and mix to distribute them well.
We can now add the entire mixture to our dark chocolate shell and level it well. Let it rest in the fridge for a couple of hours. Our torrone is ready to be unmolded, sliced, and enjoyed.
Storage, tips, and variations
I’ve shown you the classic traditional version, but this torrone is a dessert that lends itself to the most varied changes. We can use our imagination to create the most delicious combinations: pistachio cream and almonds, hazelnut paste, kinder cream, and puffed rice. The combinations are endless.
The torrone keeps in the fridge, covered, for about ten days. But no one has ever seen it last that long XD
