Chestnut Free Dark Chocolate Hazelnut Clusters
Rich, toasty hazelnuts wrapped in deeply bittersweet dark chocolate — these clusters are the kind of treat that disappears fast. The hazelnuts get a quick oven toast before being rubbed free of their papery skins, which brings out a warm, nutty depth that pairs beautifully with 70% cacao chocolate. A whisper of cinnamon stirred into the melted chocolate adds just enough warmth to make each bite feel a little more complex, while a pinch of flaky sea salt on top keeps everything from tipping too sweet. For anyone navigating tree nut sensitivities around chestnuts specifically, this recipe is a clean, straightforward option — just four ingredients, no hidden fillers, and nothing that doesn't need to be there. The double-boiler method keeps the chocolate glossy and smooth without any fuss, and the clusters set up firm in the fridge in about 20 minutes. They store well in an airtight container, making them just as good for gifting as they are for sneaking one straight from the fridge.
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Learn more →Ingredients
12 servings
- 1 ½ cups raw hazelnuts
- 8 oz dark chocolate (70% cacao or higher), roughly chopped
- ½ tsp ground cinnamon
- ¼ tsp flaky sea salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Spread the hazelnuts in a single layer on a parchment-lined baking sheet and toast for 10–12 minutes, until the skins are cracked and the nuts are fragrant and golden beneath the skin.
- 2
Transfer the hot hazelnuts onto a clean kitchen towel, fold the towel over them, and rub vigorously for about 1 minute to remove most of the skins. Let the nuts cool for 5 minutes.
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