Honey Free Dark Chocolate Hazelnut Clusters
Rich, bittersweet chocolate meets the deep, toasty crunch of freshly roasted hazelnuts in these irresistible little clusters. Toasting the hazelnuts from raw and rubbing away their papery skins is the kind of small step that makes a huge difference — you get a nuttier, more fragrant flavor that store-bought roasted nuts just can't match. A touch of ground cinnamon folded into the melted chocolate adds warmth without overwhelming the natural richness of the 70% cacao. The flaky sea salt on top is non-negotiable — it sharpens every flavor and makes each bite feel genuinely special. Many chocolate confections sneak in sweeteners like honey or agave, but this recipe keeps things clean with just four straightforward ingredients, so you always know exactly what you're eating. The double-boiler method keeps the chocolate glossy and smooth, and the whole thing sets up firm in the fridge in about 20 minutes. These are the kind of treats you make once and then find yourself making every single week.
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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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