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Calling these chocolate nut clusters a “recipe” feels unfair. These two ingredient nut chocolate clusters are a go-to for chocolate lovers who find themselves frequently needing a dose.
Take your nut of choice and coat in melted and tempered chocolate (we’ll get to the tempering bit in a moment). Pop in the freezer for a minimum of 30 minutes and enjoy these crunchy, decadent, and chocolate-covered snacks.
What is tempered chocolate and do I have to do it?
The act of tempering chocolate is completely melting it until smooth and then adding room temperature chocolate to the hot mixture to stabilize the temperature. This lends to a shinier finish that won’t melt all over your fingertips.
It absolutely is not necessary for these chocolate nut clusters but it is a nice party trick.
If you’re planning to plate these up and serve them, you may consider the tempering process (which really adds no time at all) to keep these looking glossy and melt-free on your dish. When chocolate is melted, the molecules separate.
Tempering the chocolate allows the molecules to rebond and leaves a crisper snap when you break the chocolate. It will appear cleaner and prettier with this method.
Our tips for tempering are not culinary school approved, but it is a quick way to get a pretty snack made quickly.
Which chocolate is best to use for this recipe?
For convenience purposes, we say whichever chocolate you have in your pantry.
However, if you are watching your sugar, we recommend Hu’s No added sugar chocolate chips.
Dark chocolate and milk chocolate are both incredible options here so use whichever you like.
There’s nothing like going into your freezer and seeing a stack of these waiting for you.
These are a great make-ahead sweet treat to keep in your freezer for when the chocolate mood strikes.
They can be kept in an airtight bag (like Ziploc) for a month but your chocolate will lose some of its shine after a couple of weeks. We doubt they’ll last that long anyway.
Chocolate Nut Clusters Recipe
- ½ cup chocolate chips (plus an extra handful for tempering – optional)
- ½ cup nuts (we used a combination of roasted peanuts and walnuts) *If using something large like walnuts or pecans, give a rough chop
- Optional: flaky sea salt
Melt your chocolate in a heat-safe bowl in the microwave in 30 second increments, stirring well each time.
Once chocolate is mostly melted (a few lumps are okay) remove and stir. The heat from the chocolate and the bowl will continue to melt any small lumps and prevent the chocolate from overheating.
If tempering your chocolate, add a small handful of room temperature chocolate chips to the melted mixture and stir until smooth.
Line a baking sheet or platter with parchment or wax paper (be sure you have room in your freezer for whichever plate you use).
Make 9 small dollops of chocolate on the parchment as your base.
Top each dollop with nuts.
Coat the nuts with remaining chocolate and top with flaky sea salt if desired.
Put in the freezer for at least 30 minutes before enjoying.