Let me introduce you to Torrone dei Morti: only 4 ingredients for an easy, traditional, unique, and delicious dessert.
The early November holiday might seem like one of the “saddest” times of the year: the weather is not great, the days are getting shorter, and time seems scarce.
I’ve never thought this way. Autumn is one of the seasons I love most, with its warm colors, its comfort, its flavors, its scents, and its beautiful celebrations. One of these is the All Saints holiday, perfect for walking and preparing many delicious sweets.
What I’m showing you today is typical of my area, Naples, where we honor the day dedicated to our deceased with this very easy to make yet impactful dessert. Make it in the easiest way possible, and you won’t even have to turn on the oven.
TRY ALSO:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Fall, 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 for Easy Torrone dei Morti
Here are the quantities to make a torrone of 6×4 inches. Double the quantities if needed.
- 3.53 oz dark chocolate
- 7.05 oz white chocolate
- 5.29 oz hazelnut spread
- 1.76 oz whole peeled hazelnuts
Tools
- 1 Spatula silicone spatula
- 1 Pan Pan
Steps for Easy Torrone dei Morti
Melt half of the dark chocolate in a bain-marie or microwave, and with the help of a brush or spatula, use it to coat the entire aluminum tray. Place it in the fridge for about twenty minutes. Melt the remaining dark chocolate and create another coating layer. Let it solidify well in the fridge.
Now we can melt all our white chocolate in a bowl until it is completely liquid. While stirring to keep it smooth and fluid, add the hazelnut spread. Mix well until you have a colored, smooth, and thick cream.
It’s time for the hazelnuts. Dunk them into the cream and mix to distribute them well.
We can now add the entire mixture into 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. However, no one has ever seen it last that long XD
