Mustard Free Dark Chocolate Hazelnut Clusters
Rich, toasty hazelnuts wrapped in deeply bittersweet dark chocolate — these clusters are the kind of treat that disappears fast. Toasting the nuts first is the real secret here, coaxing out a warm, nutty depth that pairs beautifully with the 70% cacao chocolate and a whisper of cinnamon. A double boiler keeps the melt slow and glossy, so every hazelnut gets a smooth, even coat before the whole thing is finished with a pinch of flaky sea salt. That salt hit on top is genuinely transformative — it sharpens the chocolate and makes the whole cluster taste more complex than the short ingredient list suggests. For anyone navigating condiment or spice allergies, store-bought chocolate confections can be a minefield of unexpected additives and shared-line warnings. This recipe keeps things clean and straightforward — just four ingredients, all easy to source and verify. Once the clusters are set and tucked into an airtight container, they hold up beautifully in the fridge, making them a reliable make-ahead option for snacking or gifting.
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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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