Torrone dei morti

Torrone dei Morti is a typical Neapolitan sweet that is prepared for the commemoration of the deceased on November 2nd. It is a variant of the classic nougat, much richer and more indulgent. Here is a recipe for making Torrone dei Morti.

Ingredients

• 300 g of dark chocolate
• 100 g of milk chocolate
• 100 g of white chocolate
• 200 g of roasted hazelnuts
• 100 g of roasted almonds
• 100 g of powdered sugar
• 100 g of bitter cocoa powder
• 100 g of butter
• Nutella or hazelnut cream to taste
• A mix of chopped dried fruit (optional), such as pistachios, walnuts, almonds, raisins

Preparation

1. Begin by roasting the hazelnuts and almonds in an oven at 160 °C for about 10 minutes, then let them cool.
2. Melt the three types of chocolate separately in a double boiler or microwave, stirring until smooth and uniform.
3. Add the butter to the melted dark chocolate and mix until completely dissolved.
4. Mix the powdered sugar and cocoa powder into the dark chocolate, stirring well to avoid lumps.
5. Pour the hazelnuts and almonds into the dark chocolate mixture and mix thoroughly to distribute them evenly.
6. Line a loaf pan with parchment paper, pour half of the dark chocolate mixture into it, and level it out.
7. Create a layer of Nutella or hazelnut cream over the first layer of chocolate, then cover with the melted milk chocolate.
8. Add the chopped dried fruit over the milk chocolate and cover with the remaining dark chocolate.
9. Finally, pour the melted white chocolate on top, creating the last layer.
10. Place the nougat in the refrigerator for at least 4-5 hours, better if overnight, before unmolding and serving it.

You can personalize the nougat by adding other ingredients such as crushed cookies, cereals, or different types of dried fruit according to your preferences.

Torrone dei Morti is a real delight, combining the richness of chocolate with the crunchiness of dried fruit. Additionally, the possibility of varying the layers with different types of chocolate and creams makes it extremely versatile and always surprising in taste.