Vegetarian Dark Chocolate Hazelnut Clusters
Toasted hazelnuts, rich dark chocolate, a whisper of cinnamon, and a pinch of flaky sea salt — these little clusters pack an enormous amount of flavor into a surprisingly simple treat. The key step is rubbing the skins off the freshly toasted nuts, which brings out a deeper, nuttier flavor that makes every bite taste intentional and refined. A double boiler keeps the chocolate silky and smooth, so you get that glossy, snappy finish without any grainy texture. With just four ingredients and no fancy equipment, this is the kind of recipe that looks far more impressive than the effort involved. They're perfect for gifting, snacking, or setting out at a dinner party when you want something indulgent but not over-the-top sweet. The 70% cacao keeps things on the bittersweet side, which balances beautifully against the warm spice and crunchy nuts.
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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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