Coffee-flavored Torrone dei morti

The ‘torrone dei morti’ is a typical Neapolitan treat prepared for All Saints’ Day and in commemoration of the departed. Here I offer you a version with a touch of coffee:

Ingredients

• 300 g of dark chocolate
• 100 g of milk chocolate
• 100 ml of cooking cream
• 2 teaspoons of instant coffee
• 50 g of hazelnuts
• 50 g of almonds
• 50 g of crushed dry biscuits
• 50 g of powdered sugar

Preparation

1. Start by lightly toasting the hazelnuts and almonds in a pan or oven, then let them cool and chop them coarsely.
2. In a small saucepan, heat the cooking cream without bringing it to a boil, and add the instant coffee, stirring until it has completely dissolved.
3. Break the chocolates into pieces and melt them in a double boiler, stirring gently until you have a smooth mixture.
4. Add the coffee cream to the melted chocolate and mix well.
5. Add the chopped hazelnuts and almonds, the crushed biscuits, and the powdered sugar, and stir until all the ingredients are well distributed in the chocolate.
6. Pour the mixture into a loaf tin lined with parchment paper, or into a torrone mold if you have one.
7. Let the torrone cool for a few hours in the refrigerator before unmolding.

Once the torrone has set, it is ready to be cut into slices and served. The combination of chocolate and coffee, together with the crunchiness of the hazelnuts and almonds, makes this dessert particularly irresistible during the days dedicated to the memory of lost loved ones.

Curiosity

The name “Torrone dei morti” may sound unusual, but it reflects the custom of preparing and consuming rich, nutritious sweets during a time of the year when, according to ancient beliefs, the deceased returned to visit their loved ones. The torrone thus became a symbol of the union between the world of the living and that of the dead, as well as a treat to share with family and friends.