ItalianCampanian
Soft Torrone with Kinder Bueno
by Manu Food · 60K subscribers on YouTube
A soft and creamy Italian torrone (nougat) with a dark chocolate shell filled with a white chocolate and hazelnut spread mixture and whole Kinder Bueno bars. A delicious variation of the traditional 'torrone dei morti' from Campania.
- Difficulty
- easy
Ingredients
4 items- 750 gWhite Chocolate
- 150 gDark ChocolateCan be substituted with milk chocolate.
- 300 gCrema Spalmabile alla Nocciola
- 6 pcsKinder Bueno
Method
- Melt the dark chocolate using a double boiler or microwave.
- Pour a little melted dark chocolate into the mold and brush it over the entire surface, including the sides, to form a shell. Refrigerate for 10 minutes.
- Repeat the coating process with another layer of dark chocolate and refrigerate again. Meanwhile, melt the white chocolate in the microwave or double boiler.
- In a large bowl, combine the hazelnut spread and gradually incorporate the melted white chocolate, mixing well.
- Pour half of the white chocolate mixture into the chilled dark chocolate-lined mold.
- Place the Kinder Bueno bars on top of the mixture.
- Cover with the remaining white chocolate mixture. Tap the mold gently to level the surface.
- Refrigerate for 3-4 hours until firm.
- Remove from the mold, cut into pieces, and serve.
