Description

Delight in these rich and crunchy Chocolate Peanut Clusters, featuring perfectly tempered dark chocolate blended with espresso, peanut oil, and vanilla for enhanced flavor and glossy finish. Coated with dry-roasted peanuts and a hint of sea salt, these bite-sized treats offer a sweet-savory contrast and a satisfyingly light texture, achieved with a touch of baking soda. Ready in just 30 minutes, they make an ideal snack or gift stored conveniently in the freezer or fridge.

Ingredients

Chocolate Mixture

12 ounces dark chocolate, chopped
1 tablespoon cocoa butter, chopped
1 teaspoon espresso powder
1 tablespoon peanut oil
1 teaspoon vanilla extract
1/8 teaspoon sea salt flakes, plus extra for topping
1/4 teaspoon baking soda

Nuts

2 cups dry-roasted peanuts

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Instructions

Prepare the baking sheet: Line a rimmed baking sheet with parchment paper or a silicone mat to contain the clusters as they set.
Temper the chocolate: Melt dark chocolate and cocoa butter together in a heatproof bowl over gently simmering water (double boiler). Stir until smooth and melted. Using a candy thermometer, heat to 115°F, then remove from heat and stir continuously until cooled to 82°F. Briefly rewarm to 88°F to complete tempering for a glossy finish.
Add flavorings: Stir in espresso powder, peanut oil, and vanilla extract until fully incorporated to deepen flavor and maintain smoothness.
Combine peanuts and baking soda: Gently fold in dry-roasted peanuts and baking soda into the tempered chocolate, ensuring peanuts are well-coated. Baking soda introduces tiny air pockets for a lighter, crunchier texture.
Form clusters: Drop 1-inch mounds of the chocolate-peanut mixture onto the prepared baking sheet using two spoons, spacing about 1 inch apart. Immediately sprinkle extra sea salt flakes on top for sweet-savory balance.
Set the clusters: Freeze the baking sheet for 10 to 15 minutes until clusters are firm. Transfer to an airtight container, layering between parchment paper. Store in the freezer up to four weeks or refrigerator up to five days. Allow clusters to sit at room temperature for 2 minutes before serving for easier removal.

Notes

Tempering the chocolate properly is essential to achieve a shiny finish and prevent blooming.
Using dry-roasted peanuts adds an extra crunch and flavor depth.
The baking soda creates a lighter texture by forming air pockets in the clusters.
Clusters can be stored frozen for longer shelf life or refrigerated for immediate enjoyment.
Allow them to warm slightly at room temperature before eating for optimal texture and flavor.