The Soft 3-Chocolate Torrone is one of Naples’ most beloved traditional sweets: rich, creamy, and irresistibly smooth. In Italy, its original name is “Torrone dei Morti“, a chocolate nougat bar prepared between late October and early November to celebrate All Saints’ Day and the Commemoration of the Dead.
Over the years, this delicious treat has become a favorite well beyond its seasonal origins. Thanks to its simple preparation and the way it resembles a festive holiday treat, it’s now enjoyed all the way through Christmas. Personally, I prefer calling it Soft Chocolate Torrone or Three-Chocolate Torrone, as it describes exactly what makes this dessert special: a crisp dark chocolate shell wrapped around a velvety, Gianduiotto-like filling, enriched with whole toasted hazelnuts.
As with many traditional recipes, there are several versions of this chocolate torrone. The version I’m sharing here is inspired by a technique used by Neapolitan pastry chefs, which ensures a perfect contrast between the crisp chocolate shell and the soft, creamy interior. Follow the detailed steps below, and you’ll create a homemade torrone that looks—and tastes—just like the ones sold in traditional Neapolitan pastry shops.
Why You’ll Love This Recipe
- Beginner-friendly: no tempering or advanced chocolate techniques required.
- Luxurious texture: crisp shell + ultra-soft, melt-in-your-mouth center.
- Perfect for gifting: wrap it whole or slice it into individual portions.
- Loved by everyone: kids adore it, adults ask for seconds.
- Keeps beautifully: ideal for make-ahead holiday treats.
Neapolitan-style 3-Chocolate Soft Nougat Recipe
First of all, make sure to get a mold of around 24×12 cm (9×5 in). This is an essential tool for the recipe—without it, making this soft chocolate torrone properly is practically impossible. The exact dimensions aren’t critical; a slightly larger or smaller pan will simply result in a slightly taller or shorter torrone.
I highly recommend using a silicone loaf pan, as it makes unmolding the torrone much easier and helps the chocolate shell remain perfectly intact. The one I used for this recipe—and the one I personally recommend—is Silicone Bread Loaf Pan, 9 x 5 inch, available in my Amazon store.
But any of these alternatives work beautifully:
- Polycarbonate torrone mold
- Disposable paper molds for torrone
- A metal loaf pan lined with parchment paper (stick the paper to the pan using a thin layer of butter and leave overhanging edges)
Ingredients
Makes about 10 servings
- 300 g (10.6 oz) 50% dark chocolate
- 350 g (12.3 oz) white chocolate
- 100 g (3.5 oz) milk chocolate
- 350 g (1 ¼ cups or 12.3 oz) hazelnut cocoa spread, not too sweet (I love the Rigoni di Asiago Nocciolata Organic Hazelnut Spread)
- 250 g (2 cups or 8.8 oz) whole hazelnuts
How to Make Soft 3-Chocolate Torrone
Make the chocolate shell
To begin, roughly chop the dark chocolate. You’ll need about two-thirds or slightly more of it for the initial shell. Melt the chocolate using a bain-marie (double boiler). To do this, place a heatproof bowl over a pot of gently simmering water, making sure the bottom of the bowl does not touch the water (1). Stir occasionally with a spatula, keeping the heat low. If the chocolate starts to get too warm, lift the bowl off the pot briefly before returning it. Continue until the chocolate is smooth, glossy, and creamy.
Using a pastry brush or a spatula, coat the inside of your prepared loaf pan with the melted chocolate, covering all sides evenly (2). Rotate the pan as you brush, and apply a second layer if necessary to ensure a uniform shell that’s not too thin (3). Once coated, place the pan in the coldest part of your refrigerator for at least 30 minutes, or until the chocolate has fully set.
Prepare the filling
While the shell chills, toast the hazelnuts in a dry skillet for about a minute and let them cool (4). At the same time, chop and melt the white and milk chocolate together over a bain-marie (5). Once melted and smooth, remove from the heat and stir in the hazelnut spread until fully incorporated (6). Fold in the toasted hazelnuts, and allow the mixture to cool for about ten minutes (7). The filling should remain creamy but not hot, or it will melt the chocolate shell when poured in.
Assemble and Chill
Pour the creamy filling carefully into the chilled chocolate shell and smooth the surface (8). Cover the pan with a sheet of aluminum foil and chill the torrone for 30 minutes in the freezer or 1–2 hours in the refrigerator, until the filling is set.
When the filling has firmed, melt the remaining dark chocolate over a bain-marie once again. Pour it over the top of the torrone and use a pastry brush or a spatula to spread it evenly and push it gently into the corners, sealing the shell without disturbing the filling (9).
Finally, place the assembled torrone in the refrigerator for 3–6 hours until completely solid.
Unmold and Serve
To unmold, gently loosen the edges with a knife and invert the pan. If using silicone, simply peel the mold away (10); if using a polycarbonate mold, invert and give a gentle tap; if lined with parchment, lift using the overhanging edges. Trim any uneven edges if necessary, and let the torrone rest at room temperature for about 15 minutes before slicing and serving. Your Soft Three-Chocolate Torrone is now ready to enjoy.
Pro Tip: After removing the torrone from the mold, you can use a sharp knife to trim the edges and make the sides smooth and uniform (11). This ensures your Soft Three-Chocolate Torrone looks neat and professional before slicing and serving.
Soft Three-Chocolate Torrone Recipe Video
Discover how to make the classic Soft Three-Chocolate Torrone, a traditional Neapolitan chocolate nougat bar, in our step-by-step video. Learn the best techniques for melting chocolate, preparing the creamy hazelnut filling, and assembling a glossy, soft, and perfectly set torrone. This video guide makes it easy to recreate this delicious dessert at home, ideal for gifting or enjoying as a special treat.
How to Store Soft Three-Chocolate Torrone
To ensure your Soft Three-Chocolate Torrone stays perfect, it can be kept for up to two months in a cool, dry place away from heat sources. Make sure the environment isn’t too warm, or the chocolate might soften. If you prefer to store it in the refrigerator, it’s important to let the torrone come to room temperature before slicing. Cutting it while cold can cause the slices to crack, so giving it some time to soften will help maintain its smooth, creamy texture and beautiful appearance.
Easy Soft 3-Chocolate Torrone Recipe: the Popular Neapolitan Chocolate Nougat Bar
Ingredients
- 300 g 50% dark chocolate
- 350 g white chocolate
- 100 g milk chocolate
- 350 g hazelnut cocoa spread not too sweet
- 250 g whole hazelnuts
Instructions
- Use a loaf pan of around 24×12 cm (9×5 in). This is essential—without it, making the torrone properly is nearly impossible. A silicone pan is recommended for easy unmolding.
- Roughly chop about two-thirds (or slightly more) of the dark chocolate. Melt it in a bain-marie (double boiler) by placing a heatproof bowl over a pot of gently simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until smooth, glossy, and creamy.
- Use a pastry brush or a spatula to cover the inside of the pan with the melted chocolate. Rotate the pan as you brush and apply a second layer if needed to make a uniform shell. Chill in the refrigerator for at least 30 minutes until set.
- In a dry skillet, toast the hazelnuts for about a minute, then allow them to cool.
- Chop and melt the white and milk chocolate together in a bain-marie.
- Remove from the heat, stir in the hazelnut spread until smooth, and fold in the toasted hazelnuts. Let cool for 10 minutes; the filling should be creamy but not hot.
- Pour the filling into the chilled chocolate shell and smooth the surface. Cover with foil and chill for 30 minutes in the freezer or 1–2 hours in the refrigerator until set.
- Melt the remaining dark chocolate in a bain-marie. Pour it over the top and use a pastry brush or a spatula to spread it evenly and push it into the corners, sealing the shell without mixing with the filling.
- Refrigerate for 3–6 hours until completely firm.
- Loosen the edges with a knife and invert the pan to remove the torrone. If using silicone, peel the mold away; if using polycarbonate, invert and tap gently; if using parchment, lift with the overhanging edges. Trim uneven edges if necessary.
- Let the torrone rest at room temperature for 15 minutes before slicing and serving.
