Decadent Chocolate Hazelnut Torrone
Indulge in the rich, sweet flavors of this Decadent Chocolate Hazelnut Torrone, a delightful twist on my grandmother's traditional Torrone recipe. This Italian nougat confection is perfect for festive celebrations such as Christmas or Easter, and is sure to impress with its luxurious chocolate and nutty flavors. Made with smooth cocoa and slightly toasted hazelnuts, this treat is encased in delicate ostia wafers, delivering a satisfying blend of crunchy and chewy textures. The chocolate mixture sets up quickly, so swift work is vital for achieving the perfect result. For an easier release, line your loaf pans with wax paper before adding the wafers. Enjoy the heavenly taste of homemade Torrone, wrapped and shared with friends and family during the holiday season!
N/A
Servings
333
Calories
8
Ingredients
Ingredients
Honey
1/2 lb (none)
Sugar
1 cup (none)
Water
4 tablespoons, divided (2 tablespoons for syrup, 2 tablespoons for cocoa mixture)
Egg Whites
2 (beaten until stiff peaks form)
Unsweetened Cocoa Powder
1 3/4 cups (none)
Additional Sugar
1 tablespoon (none)
Shelled Hazelnuts
1 1/4 lbs (slightly toasted, can substitute with almonds)
Ostia Wafers
enough to line pans (thin sheets)
Instructions
1
Prepare two or three 6 x 8-inch loaf pans by lining them with ostia wafers. Optionally, you can also line them with wax paper for easier removal.
2
In a double boiler over boiling water, place the honey and stir constantly until it caramelizes and takes on a golden color, which should take approximately 45 minutes to 1 hour.
3
In a separate small saucepan, combine 2 tablespoons of water and 1 cup of sugar. Heat over medium heat, allowing it to boil slowly until the mixture caramelizes to a light golden color.
4
While the honey is cooking, beat the egg whites in a mixing bowl until they form stiff peaks.
5
Once the honey is caramelized, add the stiff egg whites to the honey gradually, mixing well with each addition until fully incorporated.
6
In another saucepan, combine the cocoa powder, 2 tablespoons of water, and 1 tablespoon of sugar. Cook over low to medium heat, stirring until the mixture becomes creamy.
7
Slowly fold the creamy cocoa mixture and the toasted hazelnuts into the egg white-honey mixture until evenly combined.
8
Quickly pour the Torrone mixture into the prepared loaf pans, filling them about 2 inches deep.
9
Cut additional pieces of ostia wafer to fit and place them on top of the mixture, gently pressing down to eliminate any air bubbles.
10
Allow the Torrone to cool completely at room temperature until it hardens (this may take several hours or overnight).
11
Once cooled, carefully remove the Torrone from the pans. If using wax paper, peel it off before slicing.
12
Cut each loaf into 2 long rectangular pieces, then wrap them tightly in waxed paper for storage.
13
When ready to serve, slice each rectangular piece into 1/4-inch bites for easy enjoyment.
Nutrition Information
20
Fat
37
Carbs
7
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Chocolate Hazelnut Torrone?
It is a rich, sweet Italian nougat confection made with cocoa and hazelnuts, based on a traditional family recipe.
What occasions are best for serving this Torrone?
This holiday treat is perfect for festive celebrations such as Christmas or Easter.
What is the texture of this chocolate Torrone?
It delivers a satisfying blend of crunchy and chewy textures thanks to the toasted hazelnuts and smooth cocoa mixture.
How long does it take to caramelize the honey?
In a double boiler, the honey should be stirred constantly until it caramelizes, which takes approximately 45 minutes to 1 hour.
Can I substitute the hazelnuts with other nuts?
Yes, while the recipe calls for shelled hazelnuts, you can substitute them with almonds if preferred.
What are ostia wafers and how are they used?
Ostia wafers are thin edible sheets used to line the pans and cover the top of the nougat to encase it.
Why is it important to work quickly when making this recipe?
The chocolate mixture sets up very quickly, so you must move fast when pouring it into the pans to ensure an even result.
How should I prepare the loaf pans for the Torrone?
Line two or three 6 x 8-inch loaf pans with ostia wafers, and optionally use wax paper for easier removal later.
What are the nutritional values for one serving?
Each serving contains 333 calories, 20 grams of fat, 37 grams of carbohydrates, and 7 grams of protein.
How do I prepare the egg whites?
The 2 egg whites should be beaten in a mixing bowl until they form stiff peaks before being added to the caramelized honey.
What type of cocoa is required?
The recipe requires 1 3/4 cups of unsweetened cocoa powder.
How do I make the sugar syrup component?
Combine 1 cup of sugar with 2 tablespoons of water and boil slowly until it caramelizes to a light golden color.
How is the cocoa mixture made before adding it to the nougat?
Combine cocoa powder, 2 tablespoons of water, and 1 tablespoon of sugar over low to medium heat until it becomes creamy.
How long does the Torrone need to cool?
Allow the Torrone to cool completely at room temperature until it hardens, which can take several hours or overnight.
How deep should the Torrone mixture be in the pans?
The mixture should be poured into the prepared loaf pans to a depth of about 2 inches.
What is the best way to store the finished Torrone?
Cut the loaves into rectangular pieces and wrap them tightly in waxed paper for storage.
How should I serve the Torrone?
Slice each rectangular piece into 1/4-inch bites for easy enjoyment.
How do I prevent air bubbles in the final product?
Place the top ostia wafer on the mixture and gently press down to eliminate any air bubbles before it sets.
Should the hazelnuts be toasted?
Yes, the hazelnuts should be slightly toasted before being folded into the egg white and honey mixture.
How much honey is used in this recipe?
The recipe uses 1/2 lb of honey.
Is there added sugar in the recipe beyond the syrup?
Yes, 1 tablespoon of additional sugar is mixed into the cocoa powder preparation.
What is the total weight of hazelnuts needed?
You will need 1 1/4 lbs of shelled hazelnuts.
How much water is needed in total?
A total of 4 tablespoons of water is used, divided between the sugar syrup and the cocoa mixture.
What should I do if the Torrone is hard to remove from the pan?
Lining the pans with wax paper in addition to the wafers makes it much easier to release the nougat once cooled.
Does the honey need constant attention?
Yes, while in the double boiler, the honey must be stirred constantly to ensure even caramelization.
What color should the sugar syrup reach?
The sugar and water mixture should be boiled until it reaches a light golden color.
Are there any special tools required?
You will need a double boiler for the honey, small saucepans for the syrup and cocoa, and loaf pans for setting.
Can this recipe be prepared in advance?
Yes, since it needs several hours or overnight to harden, it is a great make-ahead treat for the holidays.
What is the role of the egg whites in Torrone?
The stiff-peaked egg whites provide the necessary structure and airy texture to the caramelized honey base.
Is this a gluten-free dessert?
While the core ingredients are gluten-free, traditional ostia wafers are often made from wheat flour, so check the wafer labels if dietary restrictions apply.