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Traditional Italian Chocolate Torrone Recipe
Chocolate torrone or torrone al cioccolato is one of those treats that just makes you feel cozy inside. It’s a chocolatey take on the classic Italian nougat, and honestly, once you try it, it’s hard to go back. Think chewy, sweet nougat made with honey, whipped egg whites, and toasted nuts like hazelnuts or almonds but then add in rich dark chocolate or cocoa. It’s that perfect balance of nutty, sweet, and deeply chocolatey without being over the top. In Italy, it’s a holiday staple, especially around Christmas. Every family seems to have their own version passed down over the years.
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Prep Time 30 minutes
Cooling/RefrigerateTime 11 hours
Servings: 24 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Nougat
  • 1 cup honey
  • 1½ cups granulated sugar
  • 2 large egg whites
  • 1½ tsp vanilla extract
  • ⅛ tsp Pinch of salt
  • 1½ cups whole roasted hazelnuts
  • ½ cup whole roasted almonds
  • 7 oz dark chocolate (70%), finely chopped
  • ½ cup candied orange peel or dried fruit (optional)
  • 2 Tbsp cocoa powder (for a richer chocolate flavor) (optional)
  • dark chocolate, melted, for dipping or coating (optional)
  • Powdered sugar for dusting (optional)

Equipment

  • Electric hand mixer or stand mixer
  • candy thermometer.
  • Parchment paper or edible wafer paper

Instructions
 

  1. Prepare the pan: A 9x9-inch pan with parchment or edible wafer paper. Leave some overhang for easy removal.
  2. Toast the nuts (if not pre-roasted): Preheat oven to 350°F (175°C). Toast hazelnuts and almonds for 8–10 minutes, stirring once. Let cool and set aside.
  3. Melt the honey and sugar: In a heavy-bottomed saucepan, heat honey and sugar over medium heat, stirring until dissolved. Simmer gently without stirring until it reaches 250°F (121°C) on a candy thermometer (hard ball stage). This takes about 10–15 minutes.
    Stir often and monitor carefully to prevent burning.
  4. Whip egg whites: While the syrup is cooking, beat egg whites with a pinch of salt until stiff peaks form.
  5. Combine: Once the sugar mixture reaches 250°F, slowly pour it in a thin stream into the egg whites while beating constantly.
    Continue whipping until the mixture thickens and becomes glossy (5–8 minutes).
  6. Add vanilla and chocolate: Fold in vanilla extract and chopped dark chocolate. Mix until chocolate is melted and fully incorporated. Quickly fold in toasted nuts and candied fruit (if using). The mixture will be thick and sticky.
  7. Spread into pan: Press the torrone mixture evenly into the prepared pan. Use a spatula (lightly oiled or wet) to smooth the surface. Allow to cool at room temperature for 6 hours until firm, then refrigerate for at least 5 hours or overnight.
  8. Cut and coat: Once firm, lift the torrone out and cut slices. Dip/drizzle in melted chocolate for an extra decadent touch. (optional)

Notes

Use a Candy Thermometer: Getting the sugar and honey mixture to the right temperature (250°F / 120°C) is crucial. Too low and the torrone won't set properly; too high and it can become hard or crumbly. A thermometer makes all the difference for consistent results.
Use High-Quality Chocolate or Cocoa: The flavor of your torrone depends heavily on the chocolate. Use a good-quality dark chocolate (around 60–70% cocoa) or Dutch-processed cocoa powder for the best depth of flavor.
Toast the Nuts: Toasted nuts make a huge difference in flavor. Just 8–10 minutes in a 350°F (175°C) oven brings out their natural oils and adds crunch. Let them cool before mixing into the nougat.
Whip Egg Whites Until Stiff Peaks: Beat the egg whites until they’re glossy and hold stiff peaks. This helps create the light, chewy texture we love in torrone. Use a clean, dry bowl, any grease or yolk will keep them from whipping properly.
Work Quickly Once Everything's Mixed: Once you combine the hot syrup with the egg whites and chocolate, it begins to set fast. Have your pan lined and nuts pre-toasted and ready to go.
Let It Set Fully: Torrone needs to rest at room temperature for at least 6 hours, preferably overnight, before cutting. This allows the texture to fully firm up.
Cutting Cleanly: Use a sharp knife lightly greased with oil or run under hot water. This helps you slice through without sticking or tearing the nougat.
 
Estimated nutrition breakdown for Italian Chocolate Torrone. This is based on a typical homemade recipe with honey, sugar, egg whites, chocolate, and nuts. Serving size: 1 piece (~40 g / 1.4 oz)

Nutrition Facts (Estimated)

Nutrient Amount %DV*
Calories 190 —
Total Fat 9 g 12%
  Saturated Fat 4 g 20%
Cholesterol 15 mg 5%
Sodium 25 mg 1%
Total Carbohydrates 25 g 9%
  Dietary Fiber 2 g 8%
  Total Sugars 20 g —
    Added Sugars 18 g 36%
Protein 4 g 8%
Calcium 30 mg 3%
Iron 1 mg 6%
Potassium 90 mg 2%
*Percent Daily Values (%DV) are based on a 2,000-calorie diet.
**Includes natural sugars from honey and added sugars from chocolate and sugar.
Most of the calories come from sugar, honey, nuts, and chocolate. Saturated fat is mainly from chocolate and nuts, while the sugar content comes from both honey and added sugar in the nougat. Nuts contribute protein, fiber, and healthy fats, giving the torrone its chewy, rich texture.

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