Eggless Dark Chocolate Hazelnut Clusters
Rich, toasty, and just a little bit fancy, these chocolate hazelnut clusters are the kind of treat that disappears fast at any gathering. Toasting the hazelnuts first is the real secret — it deepens their flavor and gives every bite that satisfying crunch beneath the glossy dark chocolate shell. A double boiler keeps the chocolate smooth and properly tempered, so the finished clusters have that clean snap when you break into them. Ground cinnamon folded into the melted chocolate adds a subtle warmth that makes the whole thing feel more complex than a four-ingredient recipe has any right to be. Flaky sea salt on top ties everything together with a little contrast that keeps you reaching for just one more. Since the recipe relies entirely on chocolate, nuts, and spice, there are no hidden egg-based binders or coatings to worry about — just straightforward, naturally egg-free ingredients from start to finish. Pop them in the fridge, let them set, and you've got a stunning homemade confection ready to box up or devour straight off the tray.
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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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