Marshmallow Torrone Recipe
This Marshmallow Torrone recipe has chocolate, hazelnuts, and of course, marshmallow goodness layered between two wafers for an easy and delicious sweet! Crunchy, chewy, and chocolatey - you won't be able to resist!
Ingredients
Marshmallow: helps create a chewy center
Hazelnuts: gives great nutty flavor (and hints on nutella when combined with the chocolate)
Chocolate chips (milk and semi-sweet): to create the chocolate base
Wafer sheets: to enclose the filling, and to give more crunch to the torrone. These are not to be confused with wafer paper. Wafer sheets are more cookie-like, while wafer paper is just that - a thin sheet of edible paper.
Butter: for added richness and to help combine the ingredients
Liqueur or vanilla extract: for enhanced flavor
Which Nuts to Use
You could use any combination of nuts and chocolate (for example, I used hazelnut, and a combination of milk and semi-sweet chocolate). You can even add dried fruit to the mixture if preferred. Some combinations to try could be.
1. White chocolate with pistachios and cranberries
2. Dark chocolate with almonds
Ingredients
- 400 g marshmallows
- 2 wafer sheets 8" x 12" sheet
- 2.5 cups hazelnuts
- 250 g milk chocolate chips
- 150 g semi sweet chocolate chips
- 6 tablespoon butter sliced into pieces
- 1 tablespoon liqueur or vanilla extract (amaretto or liqueur of your choice)
Instructions
1. Pre-heat oven at 350 degrees. When oven is ready, place hazelnuts in sheet pan, and place pan in oven to toast the hazelnuts for about 10-15 minutes, or until hazelnuts are fragrant.
2. In a large glass bowl (or an other microwave-safe bowl), combine the marshmallows and butter. Once melted, take bowl and then mix with spatula. Depending on how strong your microwave is, this could take anywhere from 1-2 mins. I usually work in 30 second increments.
3. Add in milk chocolate chips, and semi-sweet chocolate chips, and microwave until melted. Mix again until chocolate is evenly distributed in the mixture, and it's a deep brown color.
4. Add in hazelnuts and liqueur or vanilla extract to bowl with melted ingredients, and mix one more time.
5. Get two wafer sheets ready, and working quickly, pour ingredients from the bowl over one of the wafer sheets, and spread mixture until the wafer sheet is covered.
6. Put other wafer sheet on top to enclose the mixture. Then, place a sheet of parchment paper on the top wafer sheet, and weigh down with something heavy (e.g. books or something to press down), and leave weight on for 30 minutes.
7. After thirty minutes, check to see if wafers are sealed, and once ready, cut into diamond shapes. Serve and enjoy, or store in freezer for later!
Notes
1. This recipe will yield about 30 pieces of torrone, along with 10-15 pieces of "scraps" ie. corner pieces, pieces where one of the wafer sheets have fallen off, etc.
2. The torrone pieces for this recipe are cut into 3-inch wide pieces from tip to tip.
3. Be creative and try different combinations of chocolate, nuts, and liqueur to make your own version based on favorite flavors
4. Serve this treat as an "after dessert" dessert for a fun surprise for friends and family
5. Make a batch and store for later, or give as a gift (makes for a great holiday gift treat!)
