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Happy New Year!
I hope you are all well and everyone enjoyed their New Year’s Eve. I wish you many blessings along with good health, prosperity, lots of love & laughter and the making of terrific memories in 2020. Let’s start the decade off with all good things.
Today is a special DishingwithDiane post for me because I want to honor one of my dearest friends; my friend Roseanne.
Roseanne is selfless. She always puts other people first and has the kindest and most genuine heart. I am very fortunate to have her in my life and I just love her.
In addition to being the perfect friend, she is also the perfect baker and there isn’t anything she can’t bake. Every bite is so delicious, it could put you in a trance.
When I had my “false alarm” call for the heart transplant, Roseanne sent me her famous brownies with a note that brownies make things better and she was right. A perfect brownie does take away all sadness.
Well, Roseanne has done it again. And just when you thought you couldn’t possibly look at another dessert after the holidays, I have the ultimate dessert I have to share with you.
Roseanne sent Bob & I a special gift of her pistachio torrone to enjoy on New Year’s Eve and it was fabulous. For those of you not familiar with torrone, it is an Italian nut and nougat confection.
You have probably seen the original version with the paper wafers and not covered in chocolate.
I posted the photo of Roseanne’s torrone on Facebook and the reaction was overwhelming. Roseanne was very gracious and offered to share her recipe, so here it is. I hope you try it and enjoy.
Roseanne’s homemade Pistachio Torrone.
Chocolate Pistachio Torrone
1. Melt approximately 5 ounces of dark chocolate in a double boiler.
2. Put some of the melted chocolate in base of a silicon loaf pan (a ¼
layer or less.) Roll pan to coat sides of the pan up to about one inch.
3. Freeze or refrigerate until hard.
4. Melt 7 ounces of white chocolate in a double boiler. Add 1 jar of
Pistachio paste (7 ounces) Then add 4+ ounces of pistachios. Stir
5. Spread on top of the chocolate base. Freeze or refrigerate until hard.
6. Leave out on the counter until it is room temperature.
7. Melt some more dark chocolate to spread on the pistachio layer. This
actually becomes the bottom.
8. Freeze or refrigerate.
9. Remove from the refrigerator and let it come to room temperature. Then
with a sharp knife, trim the excess chocolate. Turn over on a plate.
The silicone pan will let you bend it to remove the Torrone.
1. Put melted dark chocolate in the base of the pan. Do not roll. Refrigerate.
2. Pour pistachio mixture over top. Refrigerate.
3. Put one more layer of chocolate on top. Refrigerate.
This wouldn’t look as good but will taste the same. You can also do it with
one layer of chocolate for a nice pistachio candy which will save time.
I hope all you bakers out there, give this recipe a try. You will absolutely love it as much as we do. PS- it freezes well too.
Until my next post, make every day a celebration!
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