Salted peanut chocolate clusters use roasted nuts and melted chocolate for a small sweet-salty treat. Let them set on parchment and keep them cool so the coating stays firm.
Jump to Ingredients · Jump to Recipe
Recipe at a Glance
- Yield: 20 clusters
- Preparation: 15 minutes
- Cooking: 5 minutes gentle melting
- Resting and chilling: Set about 1 hour in a cool room or 20 minutes refrigerated
Table of Contents
Ingredients
Clusters
| Ingredient and amount |
|---|
| 250 g dark or semisweet chocolate, chopped |
| 220 g roasted unsalted peanuts |
| 1 teaspoon neutral oil, optional |
| Flaky sea salt, a small pinch for finishing |
Before You Start
Keep all utensils dry; even a little water can make melted chocolate seize.
Directions
1. Prepare
Line two trays or plates with parchment. Check peanuts for any hard shell pieces.
2. Melt
Melt chocolate gently over barely simmering water, stirring. Remove from heat as soon as smooth. Add oil only if a slightly softer coating is desired.
3. Combine
Fold in peanuts until all are coated. Let stand 2 minutes if mixture is very runny.
4. Portion
Drop small rounded spoonfuls onto parchment. Add a few tiny salt flakes to each.
5. Set
Leave in a cool room until firm or refrigerate for about 20 minutes. Lift from parchment and store airtight.
Cook’s Tips
- Keep all utensils dry; even a little water can make melted chocolate seize.
- Measure the ingredients before starting, use the stated pan size and follow the doneness cues rather than the clock alone.
Storage
Keep airtight in a cool place up to 1 week, or refrigerate up to 2 weeks. Avoid warm sunny storage.
Frequently Asked Questions
Can I use salted peanuts?
Yes, but omit or reduce the finishing salt.
Do I need to temper chocolate?
Tempering gives a glossier room-temperature finish, but is not required for these home-style clusters kept cool.