Rich Chocolate & Hazelnut Torrone
Indulge in the luxurious blend of Rich Chocolate & Hazelnut Torrone, a treat that combines velvety chocolate with crunchy hazelnuts in every bite. This no-bake delight is surprisingly simple to prepare, requiring just 45 minutes of hands-on time before it sets to perfection.
Ingredients
- 1 ½ cups chopped bittersweet chocolate divided
- 1 cup milk chocolate roughly chopped
- 2 cups white chocolate roughly chopped
- 1 ¾ Nutella (or any hazelnut spread)
- 2 ¼ cups toasted hazelnuts
Instructions
- In a heat-safe bowl melt over 1 cup (7oz/200g) bittersweet chocolate either over a ban Marie or gently in the microwave.
- Pour roughly ½ (3 ½oz/100g) of the melted chocolate on the sides and the bottom of a 9 x 5 " loaf pan, forming the outer shell of the torrone.
- Refrigerate for 20 minutes to set.
- Remove the loaf pan from the fridge and repeat the process again swirling around the remaining ½ (3 ½oz/100g) of melted bittersweet chocolate.
- Place back in the fridge to set.
- Melt the milk chocolate, white chocolate, and Nutella the same way as above.
- When completely melted, add in the toasted hazelnuts and stir.
- Set aside to cool down for 20 minutes before moving on to the next step.
- Once cooled, pour the hazelnut filling into the pan coated with dark chocolate and spread the mixture evenly.
- Gently tap the loaf pan on the counter to release any air bubbles.
- Refrigerate for about 1 hour.
- Take the remaining ⅓ cup (2oz/60g) of bittersweet chocolate, melt it, and then pour it over the cooled filling.
- Refrigerate your chocolate hazelnut torrone for about 2 hours or until fully set.
- Let it stand at room temperature for an hour before slicing and enjoying.
- Store torrone in the fridge for up to 7 days.
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