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tronchetto slices exposing pistacchio and biscotti pieces
  • sweet


This is one of my very favourite ways to finish a meal. It is a little less than a dessert but a little more than a chocolate.

The origins of the ‘Tronchetto’, which means little log, is from Piemonte, the north eastern region of Italy.
Hazelnuts grow in abundance there and are very rich in their oil content, making them perfect for desserts.

  • Ingredients
  • 4 organic egg yolks
  • 150 caster sugar
  • 180 gr unsalted butter
  • 100 gr pure, unsweetened cocoa powder
  • 200 gr pistacchio nougat, chopped into pieces
  • 200 gr whole hazelnuts
  • one pinch of salt
  1. in a pan gently roast the hazelnuts

    pan with whole hazelnuts
  2. rub the hazelnuts in a kitchen towel to remove the outer skin

    hazelnuts in a tea towel with skin rubbed off
  3. beat the egg yolks with the sugar and salt until light and fluffy

  4. add the butter and keep beating until you get a smooth cream

  5. now add the cocoa powder and mix well through

  6. in your magi-mix roughly chop half of the hazelnuts and the nougat

    chopped hazelnuts and nougat in magi-mix
  7. mix everything together adding the rest of the whole hazelnuts

  8. put a sheet of grease proof paper on your kitchen table

  9. pour the 'tronchetto' mass on the paper and shape into a log

    tronchetto mass on grease proof paper
  10. wrap the log with alu foil and put in the fridge for a few hours

    tronchetto being wrapped in all foil
  11. take the 'tronchetto' out of the fridge just before serving and slice it in 1 cm thick discs

    discs of sliced 'tronchetto'
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