Fine Desserts

Rich Chocolate & Hazelnut Torrone

4.84 from 18 votes
My Chocolate & Hazelnut Torrone recipe is everything you could want in a dessert: chocolate, more chocolate, and some hazelnuts for good measure!
Chocolate & Hazelnut Torrone on a silver platter surrounded by holiday ornaments.

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! 

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. 

Chocolate & Hazelnut Torrone recipe, sliced and served on a silver platter.

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

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):

  1. Melt 1 cup of the bittersweet chocolate (in a heat-safe bowl) either in the microwave or over a bain-marie. 
  2. Pour about 1/2 cups of the melted chocolate onto the sides and bottoms of a 9 x 5″ loaf pan. This is the outer shell of the torrone. Refrigerate for 20 minutes to set.
  3. Remove the pan from the fridge and repeat step 2 with the remaining melted bittersweet chocolate. Put it back in the refrigerator to set. 
  4. Melt the milk chocolate, white chocolate, and Nutella as you did in step 1. Once it is completely melted, add in the toasted hazelnuts and stir. Set it aside to cool for 20 minutes before moving on.
  5. Once cooled, pour the chocolate and hazelnut filling into the pan coated with the dark chocolate. Spread the mixture evenly. Gentle tap the loaf pan on the counter to release any air bubbles and then refrigerate for about 1 hour.
  6. Melt the remaining 1/3 cup of bittersweet chocolate and pour it over the cooled filling. Refrigerate the torrone for about 2 hours, or until it is fully set. Be sure to let it stand at room temperature for an hour before slicing and serving! 

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!

Two slices of my Chocolate & Hazelnut Torrone recipe.

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. 

Make More Holiday Recipes!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Rich Chocolate & Hazelnut Torrone Recipe

4.84 from 18 votes
My Chocolate & Hazelnut Torrone recipe is everything you could want in a dessert: chocolate, more chocolate, and some hazelnuts for good measure!
Author: Gemma Stafford
Servings: 10 people
Prep Time 45 mins
chill for 3 hrs
My Chocolate & Hazelnut Torrone recipe is everything you could want in a dessert: chocolate, more chocolate, and some hazelnuts for good measure!
Author: Gemma Stafford
Servings: 10 people

Ingredients

  • 1 ½ cups (9oz/260g) chopped bittersweet chocolate divided
  • 1 cup (6oz/170g) milk chocolate roughly chopped
  • 2 cups (12oz/340g) white chocolate roughly chopped
  • 1 ¾ (14oz/400g) Nutella (or any hazelnut spread)
  • 2 ¼ cups (11oz/320g 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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Sobanie

PM

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Sobanie Kannangara
4 months ago

Hi Gemma! I am wondering if the loaf will come out easily from the pan without sticking the Chocolate. Or do I need to rub some butter before I pour the melted chocolate on the side and the bottom. What is the best type of pan to use for this? Thank you.

PM
PM
3 months ago

Hi Gemma,
This was my 2nd time making this. I made them in a muffin pan (posted picture) because I wanted the flexibility of making a smaller batch since these are so addictive. Turned out just as tasty, and was easy to get out of the mold.

As always, thanks for a perfect recipe Gemma.

Mishka Karkal
4 months ago

Hi Gemma, I’d love to see a video on this recipe pls

Preitha
4 months ago

Hi Gemma,
This looks like a fabulous edible Christmas gift. Thanks for posting this.
Question: can I make this in a glass bowl instead of a loaf pan? Would it come out better? Or is lining the loaf pan with cling film the way to go? I would love to get that smooth shell yours has.

Thanks 😊

Monica Nair
Monica Nair
2 months ago

Hi Gemma I made this and also struggled to remove from the loaf pan. Do you think if I use a loaf pan paper liner it will be ok ?
I did keep it out longer than an hour before serving . Had to eventually slice n serve it
My guests loved it though

Sobanie
3 months ago

Hi Gemma! I made this and already submitted my photo. I used a cling wrap so it didn’t come smooth and nice. Also my one is hard although I keep it in room temperature. When trying to cut in to slices it breaks apart. Where did I go wrong?

Gini
4 months ago

Hi Gemma I don’t like white chocolate can I avoid it will it taste good , what should substitute with thanks

Mayra
Mayra
4 months ago

Gemma, can you please include a video on how to make it? I love your recipes, and love the videos that you make.

Yolanda Gaya
Yolanda Gaya
4 months ago

U hve a video on how to make this?

Judy Maldonado
Judy Maldonado
4 months ago

I have LOTS of hazelnut meal. Would this work with the ground hazelnut meal instead of whole nuts? And where’s the video showing us how to get that perfect outer shell in the pan!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!