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Chewy Chocolate Clusters

Chewy Chocolate Clusters

Chewy Chocolate Clusters

Almonds taste best when toasted and cooled so I do that in advance, sometimes days/weeks before. This is a double-boiler method using a saucepan and glass bowl. Clusters should be kept refrigerated to keep them from melting in your hand. - Jenny Jones

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Makes: about 20 clusters

Chewy Chocolate Clusters

Ingredients:

  • 3 ounce dark chocolate bar (at least 70% cacao)
  • 3/4 cup toasted & cooled raw almonds, coarsely chopped
  • 1/3 cup dried cherries, coarsely chopped
  • 1/3 cup raisins, chopped if they are large

Instructions:

  1. Put one inch of water in a small saucepan.
  2. Place a pyrex glass bowl on top so it does not touch the water.
  3. Break chocolate into pieces and place in the bowl.
  4. Bring water to a boil and reduce heat to a bare simmer.
  5. Stir chocolate occasionally until it melts.
  6. While chocolate melts, place a sheet of wax paper on a 10 by 12-inch cutting board.
  7. Combine nuts, cherries and raisins in bowl.
  8. When chocolate has melted, turn off the burner and drop nut mixture into the warm chocolate.
  9. Using 2 teaspoons lift small clusters onto wax paper.
  10. When finished, drizzle any remaining warm chocolate over the clusters.
  11. Cool on the counter for 15 minutes and transfer the board to refrigerator to cool and firm.
  12. Transfer cooled clusters into a sealed container and keep refrigerated.

2 Comments on "Chewy Chocolate Clusters"

  1. Deloris Salmons

    They sound so good that I will make them

  2. BECKY

    I could start eating these for a living!

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