Chocolate Clusters! These little morsels are lovely! I chose to make these because I love chocolate and I love nuts. The combination is delicious.
I have made this recipe using peanuts and white chocolate, but in the recipe below, I've added some optional extras for you, so you can make these to exactly your taste buds!
The recipe is ever so simple, and takes a matter of minutes to have these ready. They will store in an air tight container if you wanted to make them ahead for say a party, or you could make a variety and make up some little gift bags!
Whatever you decide, please enjoy and a warning, you may have to hide a batch .... just for you!
Prep Time: 5 minutes
Cook Time: Nil
Yield: 1 Cup Plus
Ingredients
1 Cup or 140 g Cashew Nuts
7 oz or 200 g Chocolate
OPTIONAL:
Choose milk, dark or white chocolate, or a combination.
You can halve the nuts quantity and add dried fruit such as cranberries or raisins to make up the total 1 cup quantity.
Instructions:
1. Line a baking tray with parchment paper.
2. Place broken up chocolate in a bowl and put in the microwave at 30 second intervals, stirring in between until the chocolate has melted.
3. Add the nuts to the melted chocolate and give it a good stir so all the nuts are coated.
4. Use any size spoon, (I used a teaspoon), and scoop the mixture and place in clusters on the parchment paper and allow to set. Once cool, store in an airtight container.
TIP: For mine, I used peanuts. If you use larger nuts, such as pecans or walnuts, you should break them in half so they are not so big.
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- 1 Cup or 140 g Cashew Nuts
- 7 oz or 200 g Chocolate
- Choose milk dark or white chocolate, or a combination.
- Line a baking tray with parchment paper.
- Place broken up chocolate in a bowl and put in the microwave at 30 second intervals, stirring in between until the chocolate has melted.
- Add the nuts to the melted chocolate and give it a good stir so all the nuts are coated.
- Use any size spoon, (I used a teaspoon), and scoop the mixture and place in clusters on the parchment paper and allow to set. Once cool, store in an airtight container.
Table
Do u mean to cool at room temperature?
Would the chocolate melt or sweat?
Can you share the brand of chocolate you used here?
Singapore weather is hot, I am not sure the right type of chocolate to use for this recipe.
Thanks
Lovefoodies
Hi there,
If you are in Singapore, I would suggest you cool in the fridge, cover with plastic wrap.
For the chocolate, you can use any brand. Just go with what you like. It's a very flexible and easy recipe so feel free to experiment with different chocolates and nits, fruits etc