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Chocolate Torrone

This Italian-style chocolate torrone features three types of chocolate and Nutella layered with toasted hazelnuts. A special occasion dessert that can be made ahead and stored.

Featured in Sweet treats for any occasion.

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Updated on Fri, 03 Jan 2025 01:20:29 GMT
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Two chocolate bars are shown cut in half, revealing a filling of chopped nuts surrounded by dark chocolate, resting on a wooden surface. Save it
Two chocolate bars are shown cut in half, revealing a filling of chopped nuts surrounded by dark chocolate, resting on a wooden surface. | myhomemaderecipe.com

This chocolate torrone brings pure luxury to holiday celebrations. After perfecting the recipe I've discovered the secret to achieving that perfect balance of rich chocolate and toasted hazelnuts. The way the three chocolates blend together creates such a decadent treat that looks as impressive as it tastes.

Simply Spectacular

What makes this chocolate torrone so special is its incredible texture and flavor. Every bite offers layers of chocolate goodness punctuated by crunchy hazelnuts. My family gets excited as soon as they see me pulling out the ingredients knowing this favorite treat is on its way.

What You'll Need

  • Dark Chocolate: The best quality you can find.
  • Milk & White Chocolate: For perfect balance.
  • Nutella: Adds creamy hazelnut flavor.
  • Hazelnuts: Fresh and perfectly toasted.

Let's Make Magic

Create Your Shell
Build those perfect chocolate layers.
Mix Your Filling
Blend chocolates until silky smooth.
Build Your Torrone
Layer everything with care.
The Final Touch
Slice into beautiful servings.

Success Secrets

The key to perfect chocolate torrone lies in temperature control and quality ingredients. Taking time to properly temper the chocolate ensures that beautiful shine and snap. And those hazelnuts need to be freshly toasted to release their full flavor.

Keep It Fresh

Your chocolate torrone will stay perfect when stored properly in the fridge. I love making an extra batch to freeze it's wonderful to have on hand for unexpected guests or when chocolate cravings strike. Just remember to let it warm slightly before serving for the best texture.

Two chocolate bars cut in half, revealing a filling of hazelnuts and creamy layers, with whole hazelnuts scattered around on a wooden surface. Save it
Two chocolate bars cut in half, revealing a filling of hazelnuts and creamy layers, with whole hazelnuts scattered around on a wooden surface. | myhomemaderecipe.com

Frequently Asked Questions

→ How should I store this torrone?
Store in an airtight container in the fridge or cool dry place for up to 7 days. Can be frozen for up to 6 months.
→ How do I toast hazelnuts?
Either pan-toast for 2 minutes on medium heat, stirring occasionally, or bake at 350°F for 5-7 minutes. Cool immediately after toasting.
→ Why let it sit before slicing?
If the torrone is very hard from refrigeration, letting it sit for 15 minutes makes it easier to slice cleanly.
→ Why double coat the pan?
Double coating ensures a strong chocolate shell that won't break when unmolding and helps contain the filling.
→ Can I use different nuts?
While traditional with hazelnuts, you could experiment with other toasted nuts, though this may change the classic flavor.

Chocolate Torrone

A luxurious Italian chocolate dessert combining dark, milk, and white chocolate with Nutella and toasted hazelnuts.

Prep Time
20 Minutes
Cook Time
20 Minutes
Total Time
40 Minutes
By: Zaho

Category: Desserts

Difficulty: Difficult

Cuisine: Italian

Yield: 20 Servings (20 slices)

Dietary: Vegetarian, Gluten-Free

Ingredients

01 12.3 ounces dark chocolate (for coating).
02 5.3 ounces milk chocolate.
03 3.5 ounces white chocolate.
04 3.5 ounces dark chocolate.
05 1/2 cup Nutella.
06 1 3/4 - 2 cups hazelnuts, whole peeled and toasted.

Instructions

Step 01

Melt coating chocolate over double boiler. Coat loaf pan twice, freezing 10-15 minutes between coats.

Step 02

Melt three chocolates together. Remove from heat and stir in Nutella until smooth.

Step 03

Fold hazelnuts into chocolate mixture. Pour into coated pan.

Step 04

Refrigerate 30 minutes, then top with remaining coating chocolate.

Step 05

Cover lightly with foil and refrigerate 3-6 hours before slicing.

Notes

  1. Can be stored up to 7 days.
  2. Can be frozen up to 6 months.
  3. Let sit 15 minutes before slicing if very cold.

Tools You'll Need

  • Loaf pan.
  • Double boiler.
  • Parchment paper or silicone pan.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Tree nuts.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 380
  • Total Fat: 30 g
  • Total Carbohydrate: 26 g
  • Protein: 6 g