Soft Chocolate Torrone (Italian Nougat)

Name: Soft Chocolate Torrone (Italian Nougat)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10
Ingredients: 500 g of Honey; 500 g of Sugar; 400 g of Hazelnuts; 400 g of Almonds; 400 g of Pistachios; 200 g of Chocolate Chips; 100 g of Water; 60 g of Egg Whites; 25 g of Glucose Syrup; 2 Edible Wafer Paper

Homemade Soft Chocolate Torrone is an indulgent Christmas sweet you can make to impress your guests or to use up leftover nuts.

Recipe Soft Chocolate Torrone (Italian Nougat)

Difficulty Medium
Preparation 30 minutes
Cooking 20 minutes
Servings for 10 people

Soft Chocolate Torrone is an indulgent sweet from the Italian culinary tradition, a nougat of honey, egg whites and nuts made during the Christmas holidays. This Soft Chocolate Torrone with Hazelnuts, Almonds and Pistachios is perfect to serve during the holidays, but also to make and give to friends and family.

Besides being a wonderful Christmas dessert, Homemade Soft Chocolate Torrone is also a really tasty way to use up the nuts left over from the holidays. Soft Dark Chocolate Torrone is in fact made with hazelnuts, almonds and pistachios, but you can customize it with whatever nuts you have at home.

Before discovering how to make Soft Chocolate Torrone, we suggest you also find out how to make Homemade Torrone. And if you love torrone desserts, don’t miss Torrone Semifreddo and Torrone Cream. And now here is the recipe for Soft Chocolate Torrone.

Ingredients for 10 people

500 g of Honey
500 g of Sugar
400 g of Hazelnuts toasted
400 g of Almonds toasted
400 g of Pistachios toasted
200 g of Chocolate Chips dark
100 g of Water
60 g of Egg Whites
25 g of Glucose Syrup
2 Edible Wafer Paper 40x20 cm

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Method

To make the Soft Chocolate Torrone, pour the honey into a small saucepan and cook it until it reaches 121 °C (250 °F). When the honey reaches 110 °C (230 °F), put the egg whites in the bowl of a stand mixer and start whipping them into a firm, fluffy meringue.
When the honey has reached temperature, pour it in a thin stream into the stand mixer bowl and keep mixing to incorporate it into the rest of the mixture.
Pour the water, glucose syrup and sugar into a nonstick saucepan and cook until it reaches 148 °C (298 °F). When it is ready, pour the mixture into the stand mixer bowl with the meringue and keep mixing to blend everything together.
Take a baking sheet, line it with parchment paper and spread the hazelnuts, almonds and pistachios evenly over it. Bake at 100 °C (210 °F) for 10 minutes.
In a large bowl, gently fold the meringue, chocolate chips and nuts together with a spatula until evenly combined.
Lay the first sheet of wafer paper on a baking sheet, spread the meringue and chocolate mixture evenly over it, cover with the other sheet of wafer paper and level the surface well with a rolling pin. Let it rest for 24 hours at room temperature.
When the time is up, check that the torrone is soft but still fairly firm. Once it has reached the consistency you want, serve the Soft Chocolate Torrone. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you like, you can make your Soft Chocolate Torrone with the nuts you like best: you can use just one kind, or leave some out and add others such as walnuts and pine nuts.

Tips

For a truly perfect Soft Chocolate Torrone, we recommend following every step of the recipe precisely, from the temperature of the ingredients to the resting times.

Storage

Soft Chocolate Torrone keeps for a few days at room temperature in a paper bag.