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Chocolate Hazelnut Clusters

With only four ingredients, these candies are simple to make and very tasty.

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Servings
2 clusters
Calories Cholesterol Sat Fat Carbs
199 0mg 4g 17g
Recipe Chef Pamela Kurp
Course Candies, Desserts
Cuisine American
Diet Vegan
Prep Time 30 minutes
Cook Time 20 minutes
Ingredients
  • 1 1/2 C hazelnuts
  • 9 oz chocolate chips (semi-sweet)
  • 1 tsp coffee (instant)
  • 1 tsp vegetable oil
Course Candies, Desserts
Cuisine American
Diet Vegan
Prep Time 30 minutes
Cook Time 20 minutes
Ingredients
  • 1 1/2 C hazelnuts
  • 9 oz chocolate chips (semi-sweet)
  • 1 tsp coffee (instant)
  • 1 tsp vegetable oil
Servings
2 clusters
Calories Cholesterol Sat Fat Carbs
199 0mg 4g 17g
Recipe Chef Pamela Kurp
Instructions
  1. Spread the hazelnuts onto a baking sheet; bake at 350 degrees for 10 to 12 minutes until toasted; cool, and remove as much of the skins as possible.
    Spread the hazelnuts onto a baking sheet; bake at 350 degrees for 10 to 12 minutes until toasted; cool, and remove as much of the skins as possible.
  2. Melt the chocolate chips on top of a double boiler over simmering water, stirring occasionally; remove from the heat.
    Melt the chocolate chips on top of a double boiler over simmering water, stirring occasionally; remove from the heat.
  3. Mix the instant coffee and oil into the chocolate until smooth and glossy; stir in the nuts until well coated.
    Mix the instant coffee and oil into the chocolate until smooth and glossy; stir in the nuts until well coated.
  4. Drop the hazelnut clusters by teaspoons onto waxed paper or foil (greased) on a baking sheet; allow to set.
    Drop the hazelnut clusters by teaspoons onto waxed paper or foil (greased) on a baking sheet; allow to set.
Recipe Notes

Cover and store for up to two weeks in the refrigerator or a cool location.

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