Triple Chocolate Hazelnut Torrone (Print version)
A no-bake Italian-style chocolate torrone with a dark shell, creamy triple chocolate filling, and toasted hazelnuts.
# Ingredients:
For the chocolate shell
01 -
10 oz (285 g) dark chocolate, 60-70 percent, chopped
02 -
1 teaspoon coconut oil or neutral vegetable oil
For the hazelnut filling
03 -
8 oz (225 g) white chocolate, chopped
04 -
4 oz (115 g) milk chocolate, chopped
05 -
1 cup (300 g) chocolate hazelnut spread
06 -
1 1/2 cups (200 g) whole hazelnuts, toasted
07 -
1/4 teaspoon flaky salt
# Instructions:
01 -
Heat the oven to 350°F. Spread the hazelnuts on a baking sheet and toast for 8-10 minutes until fragrant. Cool, then rub off loose skins with a clean towel.
02 -
Line a 9x5 inch loaf pan with parchment paper, leaving overhang on the long sides. A silicone loaf pan can be used without parchment if it releases easily.
03 -
Place the dark chocolate and coconut oil in a heatproof bowl over barely simmering water. Stir until smooth, then remove from the heat.
04 -
Brush about two-thirds of the melted dark chocolate over the bottom and sides of the pan. Chill for 10 minutes until set, then patch any thin spots with a little more chocolate.
05 -
Melt the white chocolate and milk chocolate together over gentle heat. Stir in the chocolate hazelnut spread, toasted hazelnuts, and flaky salt until evenly combined.
06 -
Spoon the hazelnut filling into the chilled chocolate shell and smooth the top. Keep the filling inside the shell edges so the dark chocolate can seal it.
07 -
Spread the remaining dark chocolate over the top. Refrigerate for at least 6 hours, or overnight, until completely firm.
08 -
Let the torrone stand at room temperature for 15-20 minutes. Lift it from the pan and slice with a warm smooth knife, wiping the blade between cuts.
# Good to know:
01 -
Requires at least 6 hours chilling time after assembly.
02 -
Best sliced slightly cool, not straight from the refrigerator.
03 -
Store tightly wrapped in the refrigerator for up to 2 weeks.