Nutmeg Free Dark Chocolate Hazelnut Clusters
Rich, toasted hazelnuts and deeply bitter dark chocolate are a pairing that never gets old, and these clusters deliver that classic combination in the most satisfying, snackable form. The hazelnuts get a quick turn in the oven until golden and fragrant, then a vigorous towel-rub removes the papery skins and leaves you with beautifully clean, nutty bites ready to be swathed in chocolate. A double boiler keeps the melt slow and glossy, so the chocolate stays smooth and tempers beautifully around each nut. Ground cinnamon folded into the melted chocolate adds a subtle warmth that makes the whole thing feel a little more complex and special without overpowering the chocolate. A pinch of flaky sea salt on top before they set is the finishing touch that makes every bite pop. These are completely free of nutmeg, which can sneak into spiced chocolate confections and warm-spice blends more often than you'd expect — here the only spice is cinnamon, and it earns its place. Once they've firmed up in the fridge, you've got a stash of elegant little clusters that are genuinely hard to stop eating.
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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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