November is a cold month, a very dark month, not only because of the winter lights but also because it acts as a buffer between the autumnal anticipation of October and the Christmas season of December. For this reason, however, it's the perfect time to prepare a dark, cold, and delicious dessert: torrone dei morti. Don't worry! It's called this because it's typically made on November 2nd, All Souls' Day. But you can make it a few days earlier, perhaps for Halloween, to scare a few people. Not sure how? Here's the recipe for torrone dei morti.
Difficulty : there is, we couldn't make them all simple
Preparation + cooking time: 20+15 minutes
Waiting time in the fridge: 5/6 hours
Cost: not very tall
Ingredients for ten people:
- 500 g of white chocolate
- 400 g of hazelnut cream
- 300g of dark chocolate
- 300g of hazelnuts, unpeeled or already peeled
Nougat of the Dead recipe procedure:
- Take 100 grams of dark chocolate and chop it.
- Melt it in a bain-marie.
- Stir until everything is dissolved.
- Pour the melted chocolate into the baking tray. Be sure to line the bottom with parchment paper or plastic wrap. This will be useful later so you can remove it easily. We chose the Happy Stone pan.
- Take a pastry brush and spread it over the entire surface of the pan, so that it is completely coated.
- Place everything in the fridge for a good half hour, or until the chocolate solidifies.
- Meanwhile, melt another 100 grams of chocolate using the same procedure as before.
- Pour it into the mold you took out of the fridge.
- Using a pastry brush, brush the melted chocolate onto the edges to create a new layer. This will help give the nougat its firmness and thickness.
- Put everything back in the fridge for another half hour.
- Meanwhile, take the white chocolate, chop it finely and melt it in a bain-marie.
- Mix well and then pour it into a large enough bowl.
- Take the hazelnut cream and pour it into the bowl with the white chocolate.
- Mix everything well, until at least the white chocolate has cooled.
- Add the shelled hazelnuts and continue mixing until the mixture is combined.
- Take the mold out of the refrigerator and pour the contents of the bowl into it.
- Smooth everything out with a spatula and refrigerate for five hours. You can cover the pan with aluminum foil, but make sure it doesn't touch the mixture.
- Once the mixture has solidified, it's time for another round in the bain-marie: there are still 100 grams of chocolate left.
- After melting it in a bain-marie, pour it onto the mixture.
- Brush the entire surface and put it in the fridge for another half hour.
- Once the time has passed, take it and use a knife to cut the edges of the mold, then push the blade in so as to detach the newborn nougat from the mold.
- Invert onto a plate and then you can slice and serve.
Enjoy your meal!
