Description
🍫 ITALY'S IRRESISTIBLE CHOCOLATE NOUGAT! 😍
Known as Torrone dei Morti, this traditional Italian treat is made for All Saints' Day! 🇮🇹 Layers of rich chocolate and crunchy hazelnuts make it absolutely irresistible! 🤤
Our very own Melissa shows you how to make it step by step for perfect results! 👇
INGREDIENTS (for a 25×11cm pound cake pan)
300g dark chocolate
600g white chocolate
360g peeled hazelnuts
480g hazelnut cream
METHOD
1. Chop the dark chocolate and melt 100 g of it in a double boiler.
2. Divide the remaining dark chocolate into three separate bowls, with 100 g in each.
3. Spread the melted chocolate over the bottom and all the sides of the pound cake pan.
4. Refrigerate for 30 minutes, until firm.
5. Melt the chocolate from the second bowl and spread another layer inside the pan.
6. Return to the refrigerator for another 30 minutes.
7. Chop the white chocolate and melt it in a double boiler.
8. Pour it into a bowl and add the chocolate hazelnut spread.
9. Add the hazelnuts and mix well.
10. Pour the mixture into the loaf pan, level the surface, and refrigerate for 4 hours.
11. Add the final layer of melted dark chocolate and refrigerate for another 30 minutes.
12. Carefully remove the dessert from the pan, turn it upside down, and cut it into slices.