Enjoy these Chocolate Hazelnut Clusters this holiday season. Using only two ingredients and there is no baking required! A quick but sophisticated treat that is great to share and serve.

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We are right in the festive season now and I know baking is in full swing! Have you started your holiday baking yet? I’ll probably only be baking a few things for Christmas this year and top of my list are my Newfoundland Snowballs!

🎄Get my collection of Christmas Cookies!

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What Are These Clusters Like

• Difficulty – These are honestly the easiest holiday treat you will make this year. There are only two ingredients and there is no cooking at all!
• Taste – These have a nutty flavour with a lightly sweetened dark chocolate.
• Serving – This recipe will make approximately 24 clusters depending on what size you make them. In the recipe card at the end of the post you can easily adjust serving size according to what you need.

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Ingredients

• Chocolate – I used a good quality dark (semi sweet) chocolate for these clusters. Use your favourite kind.
• Hazelnuts – This recipe uses unsalted raw hazelnuts. If you use salted hazelnuts, keep in mind the clusters will have a slightly salted taste.

🎄NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Line baking trays – Line two large baking trays with parchment paper.
2. Melt chocolate – Place the chocolate in a double boiler over simmering water on the stovetop on low to medium heat. Stir until melted, about 3 – 4 minutes. Remove from heat.
3. Combine chocolate and hazelnuts – Add chopped hazelnuts to the chocolate and stir well. Reserve about 1 tablespoon of the hazelnuts for later.
4. Mound clusters and refrigerate – Mound spoonfuls onto a baking tray. I used a teaspoon. Finely chop the reserved 1 tablespoon of hazelnuts. Sprinkle over the tops of the mounds. Refrigerate for 30 minutes.
5. Serve or store – Remove from fridge and store in an airtight container in the fridge.

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Recipe Tips

• Choose great chocolate – Keep in mind when choosing your chocolate, to buy something that you actually like that is a good melting chocolate.
• Temper the chocolate (if you want to serve at room temperature) – Tempering the chocolate will ensure that it stays set and does not melt at room temperature. This means add half of the chocolate to the heat and allow it to melt. Remove from heat and immediately add the remaining other half of the chocolate. Stir for a few minutes until it has completely melted.
• Let them set completely – Don’t try to store them or stack them if they haven’t set completely. They should set just like the ones you buy in the store. Once set completely you can put them in bags, tupperwear containers, jars, etc.

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Substitutions

• Chocolate – I used a good quality dark chocolate. Keep in mind you can use milk chocolate, semi sweet chocolate or white chocolate. It just comes down to personal taste.
• Hazelnuts – Walnuts, almonds, pistachios or pecans all make great alternatives.

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Serving & Storage

• Store in the fridge – These can be stored in an airtight container in the fridge for up to a week. I like to stack them between sheets of parchment paper, but it’s not necessary. They will be firmer if eating straight from the fridge. For best results, take them out of the fridge about 30 minutes before serving.
• In the freezer – Alternatively, you can keep these in the freezer up to a month. Just allow them to defrost at room temperature before serving

🎄IMPORTANT REGARDING STORAGE – If you choose to keep these in a container at room temperature, they will be soft, but not so soft that they fall apart. However, do not store them in direct sunlight or they will melt.

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Frequently Asked Questions

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Thanks For Stopping by & Hope to See You Soon!