ItalianCampanian
Pistachio Torrone dei Morti
by Manu Food · 60K subscribers on YouTube
The Torrone dei Morti is a typical dessert from Campania prepared for All Saints' and All Souls' Day.
- Difficulty
- easy
Ingredients
5 items- 150 gCioccolato A Latte O FondenteMilk or dark chocolate
- 750 gWhite ChocolateFor the filling
- 300 gCrema Spalmabile al PistacchioPistachio spread, easily found in supermarkets
- 50 gPistacchi Interi Non SalatiWhole unsalted pistachios
- 50 gPistachio CrumbPistachio granules
Method
- Melt about 150 g of milk or dark chocolate in a double boiler or microwave. Using a brush, coat the mold with the melted chocolate, covering the entire surface and corners.
- Refrigerate for at least 10 minutes.
- Apply a second layer of chocolate in the same way.
- Put back in the fridge while preparing the filling.
- For the filling: melt 750 g of white chocolate. Add 300 g of pistachio spread and mix well.
- Add 50 g of pistachio granules and 50 g of whole unsalted pistachios.
- Pour the mixture into the mold and tap lightly to level.
- Refrigerate for at least 2 hours.
- Before serving, remove from the fridge and leave at room temperature for 2 hours to make cutting easier.
- Cut and serve.
