Chocolate Hazelnut Torrone (Torrone dei Morti) — Italian Holiday Nougat

Chocolate Hazelnut Torrone, known as Torrone dei Morti, is a traditional Neapolitan sweet served in early November for All Souls’ Day. This indulgent chocolate bar has a crisp dark chocolate shell and a soft, creamy hazelnut centre. It’s surprisingly simple to make with just four main ingredients and is perfect for gifting or for the holiday season.

If you love chocolate, you’ll adore this torrone. Its dark exterior contrasts beautifully with the creamy hazelnut filling — similar in spirit to Perugina Baci chocolates but in bar form.

Traditionally made in Naples for All Souls’ Day (hence the name Torrone dei Morti), this treat is equally suitable for Christmas or any special occasion. You’ll need a loaf pan — silicone is easiest for unmolding, though a lined metal pan works too.

The torrone keeps well for weeks when wrapped, so it’s an excellent homemade gift.

Full recipe details, step-by-step photos and a video are provided below.

Ingredients – what you need

The photos below show the ingredients and some useful tips.

• Dark chocolate – use a good-quality bar with at least 70% cocoa for best texture and flavour.
• White chocolate – choose a variety intended for melting/baking, as some white chocolates don’t melt smoothly.
• Chocolate hazelnut spread – any favorite spread works; you can also use a homemade Nutella if you prefer.
• Whole hazelnuts – blanched or with skins is fine. Use whole nuts so you can roughly chop them for texture.

Step by step photos and recipe instructions

Set up a bain-marie (double boiler) – place a heatproof mixing bowl over a pot of simmering water, making sure the bowl does not touch the water. Heat over medium.

Melt the dark chocolate – break the dark chocolate into pieces and melt it in the bowl, stirring occasionally until smooth.

Line the loaf pan with chocolate – remove from heat and pour about one third of the melted dark chocolate into the loaf pan. Brush it up the sides so the interior is fully coated; make the chocolate slightly thicker on the bottom than the sides. Chill in the freezer for 5–10 minutes until set.

Melt the white chocolate – while the dark shell cools, melt the white chocolate in a clean bowl over the bain-marie.

Prepare the filling – once the white chocolate is melted, mix in the chocolate hazelnut spread until well combined. Stir in the chopped hazelnuts.

Add the filling to the pan – pour the hazelnut chocolate mixture into the prepared loaf pan and smooth the top. Chill in the freezer for about 10 minutes to firm up (it won’t be fully set).

Seal with remaining dark chocolate – pour the remaining melted dark chocolate over the filling and spread gently to seal the top. If the chocolate has thickened, warm it briefly to restore fluidity.

Chill and serve – refrigerate the torrone for at least 6 hours, or preferably overnight, until fully set. Remove from the pan and allow it to rest at room temperature for about 30 minutes before slicing for clean cuts.

Recipe tips and FAQs

• Use a silicone loaf pan if possible – silicone makes removal easier and gives a smoother finish. If using metal, line the pan with parchment.
• Slicing – let the torrone sit at room temperature for 30 minutes, then slice with a non-serrated knife for clean pieces.

How to gift wrap it

This torrone makes a lovely gift for the holidays. Slice the bar, place slices in cellophane bags, tie with a ribbon and add a gift tag for a simple, elegant present.

Friends and family will appreciate this homemade Italian treat.

More Italian sweet treats you might like

• Homemade Baci Chocolates (Italian Kisses)
• Triple Chocolate Biscotti (Cantucci al Cioccolato)
• Italian Nutella Cookies (Nutellotti)
• Pignoli Cookies (Biscotti ai Pinoli)
• Panforte – Tuscan Fruit and Nut Cake
• Chocolate Salami (Salame di Cioccolato)

If you try this Chocolate Torrone, please rate the recipe and share your experience in the comments. I love hearing how your version turned out!