Mushroom Free Dark Chocolate Hazelnut Clusters
Rich, toasty hazelnuts wrapped in deeply bittersweet dark chocolate — these clusters are the kind of treat that looks like it came from a fancy confectionery but comes together with just four ingredients. Toasting the hazelnuts first is the real secret, coaxing 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 every bite feel a little more complex, while the flaky sea salt on top delivers that perfect sweet-salty finish. For anyone navigating a mushroom-free lifestyle, these are a genuinely worry-free indulgence — every ingredient is straightforward and easy to verify, with no hidden fungi lurking in processed fillers or flavorings. The double-boiler method keeps the chocolate silky and smooth without any risk of scorching, so even if candy-making feels intimidating, this one is very forgiving. Once they're set and snappy from the fridge, they store beautifully in an airtight container and make an impressive homemade gift or an everyday snack worth looking forward to.
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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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