Nightshade Free Dark Chocolate Hazelnut Clusters
Rich, snappy dark chocolate clusters studded with toasty hazelnuts are the kind of treat that feels indulgent without requiring a single complicated step. Avoiding nightshades can sometimes mean scanning ingredient lists with a magnifying glass, especially with packaged chocolates that sneak in unexpected additives — but this recipe keeps things beautifully clean with just four straightforward ingredients. The hazelnuts get toasted until golden and fragrant, which deepens their flavor before they ever hit the chocolate, and that extra step makes a real difference in the final bite. A double boiler melts the chocolate low and slow so it stays glossy and smooth, coating every nut evenly before the clusters are dropped onto parchment. Ground cinnamon folded into the melted chocolate adds a subtle warmth that plays off the bitterness of the high-cacao chocolate in the best possible way. A pinch of flaky sea salt on top before they set is the finishing touch that makes these taste genuinely bakery-worthy. Keep a batch in the fridge and you'll find yourself reaching for one every time you pass the kitchen.
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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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