Torrone dei Morti ....

This post is dedicated to a favourite childhood sweet from Naples (my family's home town) called Torrone dei Morti.  Roughly translated it means "Nougat of the dead" which sounds quite macabre, however, it is actually made to celebrate "All Saints Day", which is usually the 2nd November.

In Naples, this is usually a big "celebration" with street stalls lining the avenues leading up to the cemeteries, selling all sorts of goodies to families as they go to remember their loved ones.  Strange ... but true.   

It is an odd sensation as a kid to be walking through the streets, all dressed up as if you were going to a wedding, buying things from street stalls which are all brightly lit, filled with nuts, chocolates, sweets of every shape all smelling so good.  It's like a scene from Chitty-Chitty Bang-Bang, Carnival-like ... however, on this occasion there is no nasty child-catcher but instead the smelly cemetery (anyone having been to an Italian cemetery will know what I mean) awaits.  

However, one of the traditions of this remembrance period, it to gift families you are visiting some of the "Torrone dei Morti" ... or you can just buy yourself a slice of the wonder-stuff from any street-stall or bakery (or Pasticciere as they are know in Naples) yourself! 

As a kid, I would eagerly await the arrival of any visiting relative flying over to the UK around Halloween who would usually bring some of this wonderfully soft, chocolaty, nutty, fruity goodness.

This torrone is NOT like the traditional Italian torrone which is usually white and hard with nuts, or like peanut brittle.  The "Torrone dei morti" is lovely and soft, with nuts and chewy candied fruit, covered in chocolate.

So the other week, nothing to do with the dead, but in time for the Euro 2012 final against Italy and Spain (draw your own conclusions about who the "dead" were supposed to be!), I decided to make the stuff.

The recipe and ingredients really vary around what type of flavour you want to make, however, I opted for the traditional flavours of almond and hazelnut.  The ingredient list is really quite simple; chocolate, nuts, chocolate spread (or Nutella to any self-respecting Italian!) and candied fruit if you like it.  I made a 2 layer, 2 flavour version, which is the one i liked best as a kid.

So, to make a small Torrone dei Morti you will need:

For the shell:

150g Dark Chocolate (melted)

1 Mould 

* you may substitute the dark chocolate for milk or white chocolate!

Layer 1 filling:

100g White Chocolate (melted)

50g Almond cream/butter

50g White Chocolate spread

50g Almonds (roughly chopped)

Candied Fruit or Glacé Cherries (if required)

Food colouring (if you want to make it pretty!)

Layer 2 filling:

100g White Chocolate (melted)

50g Hazelnut cream/butter

50g Chocolate spread (refer to previous comment)

50g Hazelnuts (roughly chopped)

Candied Fruit or Glacé Cherries (if required)

The method: this is relatively simple too.  

Firstly, melt the 150g of chocolate received for the outer shell.

Once its melted, pour half of it into the mould (this is the correct, British spelling of the word!) and spread it around to coat the bottom all the sides.  Then put it into the freezer for 5 minutes to allow the chocolate to set.  

After 5 minutes take it back out.  Working quickly, as the chocolate will set on the frozen first layer, pour in the remaining melted chocolate into the mould and re-coat the base and sides, ensuring there are no gaps.  I used a palette knife to spread it evenly.  Put this back into the freezer to set.

Next make up the mixture for layer 1.  If you are making a coloured version, combine the white chocolate with hazelnut cream/butter, then add the food colouring.  Stir well.  If it's not quite the shade you want, add more colouring.  Once you are happy with the colour add the remaining ingredients and stir really well.

Take the mould out of the freezer and add the Layer 1 mixture into the mould.  Spread out evenly (it does not have to be perfect!).  Put the mould back in the freezer.

Prepare layer 2 in the same way as layer 1, omitting the food colouring as the chocolate spread will turn everything brown anyway! Of course, you could just use white chocolate spread for this layer too which would allow you to use a different colour.

Take the mould out of the freezer and add the second layer of mixture into the mould.  Spread out evenly, give the whole thing a good tap on the work surface and put the mould into the freezer for at least 4 hours or preferably over-night.

Once set, take the mould out of the fridge and gently twist the sides.  It should fall out immediately.  If not, it usually means the contents are not fully set.  Just pop it back into the fridge/freezer for a little longer then try again.

It's best served at room temperature, so let it sit out of the fridge for about 1 hour or so before serving, then slice and enjoy!

This torrone can be made in many variations of flavours, colours, fillings etc so just experiment with whatever you fancy.  For example, marshmallows or Ferrero Rocher instead of candied fruit, pistachios instead of hazelnuts, ... the possibilities are endless. 

Oh, before I forget ... one final warning:  This product may contain nuts!

Should any of you out there (well, in the UK at least) want me to make some for you, please contact me for more details.