Description
Indulge in these shiny, crunchy Chocolate Peanut Clusters featuring perfectly tempered dark chocolate blended with espresso, peanut oil, and vanilla for a rich, deep flavor. Mixed with dry-roasted peanuts and a touch of baking soda for a light texture, these no-bake clusters are sprinkled with sea salt flakes for a delicious sweet-savory balance. Quick to prepare and perfect as a decadent snack or gift, they set firmly in the freezer and can be enjoyed chilled or at room temperature.
Ingredients
Scale
Chocolate Mixture
- 12 ounces dark chocolate, chopped
- 1 tablespoon cocoa butter, chopped
- 1 teaspoon espresso powder
- 1 tablespoon peanut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt flakes, plus extra for topping
Nuts
- 2 cups dry-roasted peanuts
Instructions
- Prepare Baking Sheet: Line a rimmed baking sheet with parchment paper or a silicone mat to contain the clusters as they set.
- Melt and Temper Chocolate: Melt dark chocolate and cocoa butter together over a simmering pot of water using a double boiler. Stir until smooth and use a candy thermometer to bring the mixture to 115°F. Remove from heat and stir to cool to 82°F, then gently reheat to 88°F to temper the chocolate for a glossy finish and to prevent blooming.
- Add Flavorings: Stir in espresso powder, peanut oil, and vanilla extract until fully incorporated, enhancing the chocolate’s depth and smoothness.
- Combine Peanuts and Baking Soda: Fold in dry-roasted peanuts and baking soda carefully so each peanut is coated. The baking soda adds tiny air pockets, creating a lighter, crunchier texture.
- Form Clusters: Using two spoons, drop 1-inch mounds of the chocolate-peanut mixture onto the prepared sheet, spacing about an inch apart. Immediately sprinkle with extra sea salt flakes for a sweet-savory balance.
- Set the Clusters: Place the baking sheet in the freezer and let clusters set for 10-15 minutes until firm. Transfer clusters to an airtight container, layering between parchment paper. Store in freezer up to 4 weeks or refrigerator up to 5 days. Let sit at room temperature for about 2 minutes before serving for easier removal.
Notes
- Use a candy thermometer for precise chocolate tempering to achieve a shiny finish.
- Extra sea salt flakes on top enhance the sweet and salty flavor profile.
- Store clusters in an airtight container layered with parchment paper to prevent sticking.
- Allow clusters to warm slightly at room temperature before serving for optimum texture.
- Can be stored frozen for up to one month or refrigerated for up to five days.
