Delicious decadence alert! Indulgent Vegan Chocolate Torrone with Hazelnut and Pistachio – fudgy, crunchy, and oh-so-tasty!
Questa ricetta è disponibile anche in italiano
This Vegan Chocolate Torrone Fudge with Hazelnut and Pistachio is pure bliss! Rich, creamy, and irresistible, this delectable treat is a must-have for any chocoholic. Take a bite and discover a world of delight, with the perfect blend of sweetness and crunch.
What a wonderfully rich and gooey treat this is. Filled full of pistachio and hazelnuts and thick fudgy sticky chocolate these are a truly wonderful treat that I can't imagine anyone being anything other than complimentary over.
This chocolate version of Torrone is perfect this Christmas or really any holiday if you want to give a homemade treat as a present. They really do look gorgeous with the green hue of the pistachios and the deep dark richness of chocolate, don't they?
The thin layer of sugar paper gives them a really I think classy wintery look which is just ideal for the season.
What is Torrone?
Torrone is a nougat confection usually served at Christmas time, primarily made of honey, beaten egg whites, nuts and vanilla, typically sandwiched between sheets of edible wafer paper.
There are lots of variants all over Italy, and the one with Chocolate, also known as Torrone dei Morti (literally Torrone of the Deaths) uses melted chocolate (dark and white), nut paste and toasted nuts, typically hazelnuts, all enclosed into a dark chocolate crust.
Why is it called "Torrone dei Morti"?
Originally from Naples, this dessert is made to celebrate All Souls' Day on the 2nd of November, which is a day dedicated to the memories of our loved ones that are no longer with us, hence the name Torrone dei Morti.
The version I'm sharing with you today is a sort of hybrid between the nougat and the torrone dei morti. I hope you like it!
Chocolate Torrone with Hazelnut and Pistachio Recipe
Ingredients:
½ dose Vegan Condensed Milk* (around 250 grams)
250 g Dark Chocolate
1 tablespoon Pistachio Paste (I used homemade*; or hazelnut - optional)
100 g Pistachios
100 g Hazelnuts
1 Edible Wafer Paper
Method:
1. Put a heat proof mixing bowl on top of a pot of water (make sure it doesn’t touch the water) and heat on a medium heat.
2. Break up the dark chocolate and add to the bowl. Stir it occasionally until completely melted.
3. Toast the nuts in a pan on medium high heat for 3-5 minutes shaking constantly to avoid burning them. This step will enhance both the hazelnuts and pistachios flavours.
4. Once melted, remove the chocolate from the heat and add the vegan condensed milk, the pistachio paste and the toasted nuts.
5. Mix together until thoroughly combined.
6. Line a 20x20cm (8x8'') square tray with cut to size edible wafer paper, pour the mixture over, press it and smooth it out with a spatula. Tip: to better remove the torrone from the mold once ready, I recommend to cut a few stripes of parchment paper to line in a cross pattern under the wafer layer.
7. Cover with another layer of wafer paper, press it down to compact the fudgy torrone, then refrigerate overnight.
8. Take the vegan chocolate torrone out from the fridge for at least 1 hour before cutting. Then, gently pull the paper strings to help removing the torrone from the mold. If it still challenging to take it out, try heating slightly the bottom and the sides of the tray with a lighter or blowtorch.
9. Cut the torrone into bite size chunks and enjoy straight away.
10. The vegan chocolate torrone will keep well wrapped tightly for 1 week or can be frozen.
For other Holiday sweet treats do not miss:
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