When one thinks of torrone, one thinks of the Christmas-time nougaty treat studded with nuts, yet torrone isn’t just a chewy treat. In the fall in Naples, it is a decadent slab of chocolate delight. Called torrone di morti or torrone morbido the recipe name loosely translates to torrone of the dead. This dessert is made in a variety of ways around November 1st’s All Saints’ Day and November 2nd’s Day of the Dead as a way to remember lost ones. Here, this version is made with white chocolate and pistachio for a memorable taste of Italy.

Napoli Pistacchio Torrone Dei Morti (or pistachio torrone of the dead) is definitely a bitter-sweet desert tradition. Why and how this dessert came to fruition and popularity is not a hundred percent clear. However, this dessert took hold in the region of Campania, specifically Naples, where the city has an intense and strong dessert culture. Like many desserts for the Day of the Dead, Torrone Dei Morti is described as being shaped like a leg bone or that of a coffin. Classic versions of this chocolate treat are with a chocolate hazelnut center, but this version uses pistachios and white chocolate.

Start by melting milk chocolate and pouring it into a silicone loaf pan. You can brush the chocolate into the pan, or you can simply move the chocolate side to side to evenly distribute the chocolate across the sides and bottom of the pan. Put the pan in the refrigerator and get to work on the filling.

The majority of the filling is comprised of white chocolate and a bit of pistachio cream. The third main component is the nut butter spread. In Italy, the Torrone Dei Morti requires white hazelnut spread, which is something yet to come to the common US supermarket. The best substitute that won’t compromise nor overwhelm the flavor of the dessert is almond butter. If you can find white hazelnut spread, then you can easily go ahead and use it, but if you can’t find it, don’t feel like you can’t make the dessert. Since the almond butter is darker, add a few drops of green to offset the dark brown color of the almond butter (you can also omit this food coloring step if you want, however a little bit of dye gives it a nice pleasing color without changing the taste).

After you fold in the roughly chopped pistachios, go ahead and pour the filling into the prepared and chocolate-coated loaf pan. Spread it out as evenly as possible and tap it a few times against the counter to remove any potential air bubbles.

Transfer it to the refrigerator and let it harden completely. It takes about 3 to 5 hours, depending on your refrigerator.

To cleanly remove the torrone from the load pan, fill a large bowl (larger than the loaf pan) with warm or hot water and carefully dip the bottom of the loaf pan into the warm. The warm water will break the seal between the chocolate and the pan, making it easier to remove.

Slice the Napoli Pistacchio Torrone Dei Morti with a clean knife, serve, and enjoy.

The chocolate coating on the outside is a great contrast to the white chocolate pistachio filling on the inside. The white chocolate and the almond butter play a backseat role to the pistachio cream and chopped pistachios, which have a strong and prominent taste.

It has the quality of a fudge but better, much better. It’s not super sugary and is full of a pure chocolate taste. Not only that, but it’s indulgence and comfort all in one bite.

It’s great to serve and share among a crowd and wrap up individual slices to give to multiple people. This treat lasts seven to ten days and is carefully wrapped, meaning it can be a dessert you can slowly nibble at each and every day.