Neapolitan Chocolate Hazelnut Nougat (Torrone dei Morti)
A traditional Neapolitan sweet prepared for All Souls’ Day, this rich and creamy Torrone dei Morti brings the flavor of Naples straight into your kitchen.
Notes
Ingredients (Makes 8 servings)
- 5 oz dark chocolate, melted
- 5 oz milk chocolate (or white or dark), melted
- ¾ cup hazelnut spread
- 5 oz whole toasted hazelnuts, skins removed
👩🍳 Instructions
- Melt the Chocolate
Melt all the chocolate (dark + milk) in a double boiler until smooth. - Create the Chocolate Shell
Pour half of the melted chocolate into a loaf pan.
Tilt and rotate the pan so the chocolate coats the bottom and sides (about 1½ inches high).
Refrigerate for 10 minutes, until set.
This will form the glossy shell of your nougat. - Prepare the Filling
Mix the hazelnut spread into the remaining melted chocolate.
Add the whole hazelnuts and stir until fully coated.
Pour this mixture inside the chocolate shell, level the top, and tap the pan to release air bubbles. - Chill
Refrigerate for 2 hours, or until completely firm. - Unmold & Serve
Run a sharp knife along the edges, then flip the pan with one firm tap.
Slice and enjoy!