Dark Chocolate Nutella Torrone
This recipe is brought to you by San Pellegrino
Makes 10 slices
Ingredients
200g hazelnuts
370g dark chocolate
350g Nutella
Pinch of sea salt
Method
Line a loaf tin (approximately 23 cm x 13 cm) with baking paper on all sides. Preheat the oven to 180°C and line a baking tray with parchment paper.
Roast the hazelnuts for 10-15 minutes, or until fragrant. If your hazelnuts still have skins, transfer them to a tea towel and rub together to remove any skin, then set aside.
Place the chocolate in a medium saucepan and melt over low heat. Alternatively, use a bain-marie or melt in the microwave, stirring at 15-second intervals. Once melted, fold in the Nutella and salt until well combined, then stir in the roasted hazelnuts. Transfer the mixture to your lined loaf tin and spread evenly. Refrigerate for at least 2 hours or overnight to set.
When ready to serve, allow the torrone to sit at room temperature for 20-30 minutes, then slice as desired.
Note
Store torrone in an airtight container in the refrigerator for up to 7 days, or in the freezer for up to 5 months.
