MSG Free Dark Chocolate Hazelnut Clusters
Rich, toasty, and just a little salty, these chocolate hazelnut clusters are the kind of treat that disappears fast. The hazelnuts get oven-toasted until golden and fragrant, then hand-rubbed to strip away the skins before being folded into a silky pool of melted dark chocolate. A whisper of cinnamon warms the whole thing up, and a pinch of flaky sea salt on top makes each bite genuinely hard to stop at one. Many packaged chocolate confections sneak in flavor enhancers and additives you'd rather avoid, but this recipe keeps things beautifully clean — just four real ingredients, nothing hidden. The double-boiler method gives you smooth, glossy chocolate without scorching, and the whole process is surprisingly low-effort for such an impressive result. Once they've set in the fridge, you've got a stash of elegant little clusters ready to share or, honestly, keep entirely to yourself.
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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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