Chicken Free Dark Chocolate Hazelnut Clusters
Rich, toasted hazelnuts wrapped in deeply bittersweet dark chocolate — these clusters are the kind of treat that disappears from the counter faster than you'd expect. Toasting the hazelnuts in the oven first is the move that makes everything better, coaxing out a warm, nutty depth that pairs beautifully with 70% cacao chocolate. A double boiler keeps the melt slow and glossy, so you get that smooth, snappy coating on every cluster. The whisper of cinnamon stirred into the chocolate adds just enough warmth to make people wonder what your secret is, and the flaky sea salt on top ties it all together with a satisfying contrast. These come together with just four ingredients and no special equipment beyond a bowl and a saucepan, making them an impressive but genuinely easy homemade confection. Once set, they store neatly in an airtight container, so you can make a batch ahead for gifting, snacking, or just having something indulgent on hand.
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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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