Rich Chocolate Hazelnut Torrone

Hi Bold Bakers! Rich, creamy, absolutely delicious! My Rich Chocolate & Hazelnut Torrone is everything you could want in a dessert. The flavors are universally loved (chocolate, more chocolate, and some hazelnuts for good measure!), it’s one of the simplest things you can make, and it’s perfect for gift-giving! Already have an account? My homemade chocolate and hazelnut torrone tastes like a million-dollar jar of Nutella. And, despite being so easy to make, it looks beautiful. Hidden inside that dark chocolate shell is a creamy mixture, almost like fudge, of white chocolate, milk chocolate, and Nutella. Once you cut into, you see a beautiful scattering of toasted hazelnuts. This is an incredibly rich dessert, so a little goes a long way! Slice a small piece and enjoy it with a cup of tea, then store the leftovers throughout the holidays for whenever you need a chocolate pick-me-up. This recipe is a part of my Bold Baking Holidays Worldwide series — where I’m sharing lovely holiday recipes from around the world. Check my Holiday Baking Headquarters for the full list!

What Is Chocolate And Hazelnut Torrone

Torrone is a traditional nougat that’s eaten around Christmas time in Italy. Typically, you’ll find torrone made with honey, sugar, egg whites, and usually some nuts. This treat is said to be older than Roman times! But this is 2020, so I’ve updated the tastes. My torrone is made with three different types of chocolate, Nutella, and toasted hazelnuts.

The Type Of Chocolate

I always suggest using the highest quality chocolate you can find, especially since this is a recipe that relies heavily on the chocolate! I use bittersweet (72%) chocolate to help round out the semi-sweet (60%) and white chocolate. But if you love sweeter chocolate, feel free to use semi-sweet instead of bittersweet for the outer shell!

What You Need To Make Chocolate And Hazelnut Torrone

Measuring Cups Heat safe bowl 9 x 5″ loaf pan

How To Make Chocolate And Hazelnut Torrone

This recipe couldn’t be easier: just melt some chocolate, let it sit in the fridge, and you’re just about good to go! Here is how you make chocolate and hazelnut torrone (and don’t forget to get the full recipe with measurements, on the page down below):

Gemma’s Pro Chef Tips For Making Chocolate And Hazelnut Torrone

Chocolate is best eaten at room temperature. Allow the torrone to sit out of the fridge for an hour before serving. If you are using the microwave to melt your chocolate, do it in 30-second increments. Be sure not to let your chocolate burn! You can use store-bought Nutella, or you can use my homemade Nutella! Share the love! Chocolate torrone is a perfect gift for the holidays! Either wrap up a few slices or go big and gift an entire pan’s worth! If you don’t want a bittersweet (72%) chocolate, then semi-sweet (60%) is perfectly fine!

How Do I Store Leftover Chocolate And Hazelnut Torrone

The beauty of a torrone (besides its taste) is its shelflife! You can store your torrone in the refrigerator for up to 2 weeks or freeze it for up to 6 months.