These indulgent chocolate nut clusters come together with just two ingredients. Enjoy as a sweet-salty snack or add to holiday cookie platters.
These dark chocolate nut clusters are the perfect blend of sweet and salty. Gift these two-or-three bite morsels to friends and family or serve at holiday gatherings.
Why you will love these
- Two ingredients! It doesn't get any easier than this.
- Completely customizable! Pick your favorite nuts and type of chocolate.
- Perfect for holiday gifting. Add to cookie platters or edible gift baskets. Share with your neighbors or bring these to a holiday party.
- A healthy sweet-salty snack. Dark chocolate is full of antioxidants and nuts are rich in heart-healthy fats.
If you love quick and easy treats, try White Chocolate Peanut Butter Cups and Cranberry Pistachio Bark.
Ingredients and substitutions
- Chocolate - I love dark chocolate, but you can use semi-sweet or milk chocolate, or even white chocolate. Use good quality chocolate - baking bars or chocolate chips - for the best melting quality. I use Ghirardelli dark chocolate melting chips.
- Nuts - I used an unsalted mixed nut blend of cashews, walnuts, almonds, pistachios, and hazelnuts. Use your favorite nuts or a variety, salted or unsalted - whatever your personal preference.
- Flaked sea salt for a finishing touch is completely optional.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- Line miniature muffin tins with mini paper liners. Fill with the nuts. (Image 1)
- Melt the chocolate. See below for two methods.
- Pour the melted chocolate over the nuts. Shake the pan and lightly tap it on the counter so the chocolate settles down around the nuts.
- Before the chocolate is completely set, sprinkle salt on top. (Image 2)
- Leave at room temperature until firm, 30 minutes to an hour.
- Store in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
TIP: If you don't have mini muffin pans, you can make these clusters free-form on a parchment-lined baking sheet.
Toss the nuts in the melted chocolate to coat. Transfer small spoonfuls of the chocolate-nut mixture to the prepared baking sheet. Allow to cool and set.
Methods for melting chocolate
Chocolate can be a little temperamental, so using one of these two methods will ensure quality results every time.
Double boiler method
This method is the most fool-proof way to melt chocolate.
- Place a heat-safe glass bowl over a pot of gently simmering water. Make sure the bottom of the bowl doesn't touch the water.
- Add the chocolate to the bowl and stir until completely melted.
- TIP: If using baking chocolate bars, chop the chocolate before adding it to the bowl to speed up the melting process.
Microwave method
This method is easy but requires a little bit of patience so the chocolate doesn't burn.
- Add chopped chocolate or chips to a microwave-safe glass bowl.
- Microwave at 15- or 30-second intervals using 50% power, stirring in between each interval, until the chocolate is completely melted.
- If using Ghirardelli melting wafers, this method works very well.
- TIP: Chocolate can burn easily, so it's important to use 50% power and short heating times.
Roasting nuts
Roasted nuts should be used for the best results. If you have raw nuts, it's easy to roast them before making these chocolate clusters.
Add raw nuts to a sheet pan. Bake in a 350-degree oven for 7-10 minutes, shaking the pan every 2-3 minutes. When the nuts become fragrant, they are ready. The nuts should not brown. Cool then proceed with the recipe.
Variations
- White chocolate with macadamia or pistachio nuts
- Dark chocolate with pecans
- Dark chocolate with almonds
- Milk chocolate with peanuts
Equipment
Glass measuring cup | Miniature muffin pan | Mini muffin liners
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Dark Chocolate Nut Clusters
Ingredients
- 1 cup mixed nuts (roasted, salted or unsalted (Note 1))
- 10 ounces Ghirardelli dark chocolate melting wafers (or good quality baking bar or chips)
- flaked sea salt (optional)
Instructions
- Line mini muffin pans with paper liners. Fill with assorted nuts.
- Add the chocolate to a glass microwave-safe bowl. If using chocolate baking bars, chop the chocolate first.
- Microwave the chocolate at 50% power for 15- or 30-second intervals, stirring in between each interval, until the chocolate is completely melted. (Note 2)
- Pour the chocolate into each paper liner, covering the nuts. Gently shake the pans and tap them lightly on the counter to settle the chocolate down around the nuts.
- If desired, sprinkle with flaked salt before the chocolate sets up.
- Let sit at room temperature for 30-60 minutes until fully set.
Notes
- To roast raw nuts: Add raw nuts to a sheet pan. Bake in a 350-degree oven for 7-10 minutes, shaking the pan every 2-3 minutes. When the nuts become fragrant, they are ready. The nuts should not brown. Cool then proceed with the recipe.
- To melt chocolate using the double boiler method: Place a heat-safe glass bowl over a pot of gently simmering water. Make sure the bottom of the bowl doesn't touch the water. Add the chocolate to the bowl and stir until completely melted. TIP: If using baking chocolate bars, chop the chocolate before adding it to the bowl to speed up the melting process.
- If you don't have mini muffin pans, you can make these clusters free-form on a parchment-lined baking sheet. Toss the nuts in the melted chocolate to coat. Transfer small spoonfuls of the chocolate-nut mixture to the prepared baking sheet. Allow to cool and set.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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