Keto chocolate torrone is a rich chocolate shell filled with sugar free chocolate cream and roasted hazelnuts. It's a classic Italian treat made low carb!
Line an 8x4 inch loaf pan with parchment paper with overhanging sides for easy removal.
In a heatproof bowl set over a pan of barely simmering water, melt the dark chocolate, stirring until smooth. Brush about two thirds of the chocolate over the bottom and about halfway up the sides of the pan.
Place the pan in the freezer for 15 minutes to set the chocolate coating. Set the bowl with the dark chocolate aside.
Take another heatproof bowl and set over the pan of barely simmering water. Add the dark chocolate, milk chocolate and cocoa butter and stir until melted, then stir in the homemade Nutella, butter, and extract until smooth. Stir in the hazelnuts.
Spread this mixture into the chocolate coating in the pan and return to the freezer until set, about 30 minutes.
Return the bowl of dark chocolate to sit over the pan of warm water to re-melt. Spread the melted chocolate over the hazelnut filling evenly. Place the whole pan in the fridge for 3 to 4 hours to firm up.
Lift the torrone out of the pan by the edges of the parchment and flip out onto a cutting board. Use a sharp knife to cut into thin slices.