Vegan Chocolate Torrone with Hazelnut and Pistachio
Delicious decadence alert! Indulgent Vegan Chocolate Torrone with Hazelnut and Pistachio – fudgy, crunchy, and oh-so-tasty!
Servings: 50 2x5 cm bites
Calories: 55kcal
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
Instructions
- 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.
- Break up the dark chocolate and add to the bowl. Stir it occasionally until completely melted.
- 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.
- Once melted, remove the chocolate from the heat and add the vegan condensed milk, the pistachio paste and the toasted nuts.
- Mix together until thoroughly combined.
- 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.
- Cover with another layer of wafer paper, press it down to compact the fudgy torrone, then refrigerate overnight.
- 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.
- Cut the torrone into bite size chunks and enjoy straight away.
- The vegan chocolate torrone will keep well wrapped tightly for 1 week or can be frozen.
Notes
*Alternatively you can use store bought vegan condensed milk.
*For the homemade pistachio paste: toast 100 grams of pistachios, transfer in a high power blender and blend for 15-20 minutes, scraping the bowl from time to time, until you end up with a smooth paste. If you're struggling to get to the paste stage, add 1 tablespoon of vegetable oil to help facilitate the process. Store the paste for a few months in a dark place in a glass jar.
*For the homemade pistachio paste: toast 100 grams of pistachios, transfer in a high power blender and blend for 15-20 minutes, scraping the bowl from time to time, until you end up with a smooth paste. If you're struggling to get to the paste stage, add 1 tablespoon of vegetable oil to help facilitate the process. Store the paste for a few months in a dark place in a glass jar.
Nutrition
Calories: 55kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin B12: 0.01µg | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 1mg