Pixicook
HomeRecipesChocolateDecadent Salted Chocolate Macadamia Clusters
recipe image

Decadent Salted Chocolate Macadamia Clusters

clock-icon80 minutes
author-image
Author
Pixicook editorial team

A rich and indulgent treat featuring roasted macadamia nuts enveloped in salted chocolate.

Ingredients for Decadent Salted Chocolate Macadamia Clusters

units in
USchevron
serves
10 peoplechevron

Roasted Unsalted Macadamia Nuts

cups

Avocado Oil

teaspoons

Unsweetened Chocolate, chopped

0 oz

Coconut Oil

tablespoons

Powdered Erythritol Sweetener

cups

Cocoa Powder

tablespoons

Vanilla Extract

teaspoons

Fine Sea Salt

teaspoons

Flaked Sea Salt, for garnish

to taste

How to Make Decadent Salted Chocolate Macadamia Clusters

1. Prepare the muffin pan

Line a 12-cup muffin pan with 10 parchment paper cupcake liners or silicone liners, and set aside 10 macadamia nut halves for garnish.

2. Process macadamia nuts

Place the remaining macadamia nuts into a food processor or blender and grind them into coarse crumbs. Add 2 teaspoons of avocado oil or macadamia nut oil to the mixture, and process until it transforms into a smooth butter.

3. Melt chocolate mixture

In a heatproof bowl set over a pan of simmering water, combine the macadamia nut butter, 1 ounce of chopped unsweetened chocolate, and 2 tablespoons of coconut oil. Stir gently, allowing the gentle heat to melt everything together into a smooth mixture.

4. Incorporate sweetener and cocoa powder

Once melted, whisk in 0.25 cup of powdered erythritol sweetener, 2 tablespoons of cocoa powder, 0.5 teaspoon of vanilla extract, and 0.125 teaspoon of fine sea salt until fully incorporated.

5. Fill muffin cups

Divide the chocolate mixture evenly among the 10 lined muffin cups, filling each about one-third full. Place the muffin pan in the refrigerator for about 15 minutes to let the clusters start to set.

6. Garnish and firm up

After chilling, press a macadamia nut half into each cluster and sprinkle with a bit of flaked sea salt for garnish. Return the muffin pan to the refrigerator and let the clusters firm up completely, which will take about 1 hour.

Variations

Orange Pecan Clusters

Mix in pecans and add orange zest to the melted chocolate for a citrusy note.

Espresso Hazelnut Clusters

Add a teaspoon of espresso powder to the melted dark chocolate before mixing in roasted hazelnuts.

White Chocolate Raspberry Almond Clusters

Use white chocolate and mix in almonds. Once spooned onto the baking sheet, top each cluster with freeze-dried raspberries.

Peanut Butter Swirl Clusters

Add dollops of peanut butter to the melted chocolate before stirring in roasted peanuts. Use a toothpick to swirl for a marbled effect.

Double Chocolate Delight

Dip the clusters in dark chocolate as per your original recipe, and then drizzle with a contrasting chocolate, such as white or milk chocolate. The visual appeal and the interplay of different chocolate types can be quite alluring.

Pitfalls and tips

Select Quality Ingredients

Use high-quality chocolate, preferably in the 60-70% cacao range, and whole, unsalted macadamia nuts for their rich, buttery crunch.

Temper Your Chocolate

Temper chocolate to achieve a glossy finish and a satisfying snap. Use a digital thermometer to carefully monitor the temperature throughout the process.

Salt with Care

Use a flaky sea salt like Maldon and sprinkle sparingly over the clusters just after spooning them onto the parchment to enhance the overall taste.

Roast the Macadamia Nuts

Toast them until golden brown to enhance their flavor and add a delightful contrast to the creamy chocolate.

Cooling is Crucial

Allow clusters to cool and set completely at room temperature to prevent chocolate bloom.

Comments (0)

Add your comment...

Explore More Chocolate recipes

Explore More Collections

Broccoli Cheddar Delight Soup

Vegetarian Winter

Chicken Katsu with Shredded Cabbage and Scallions

Chicken Fried

Cucumber Salad with Garlic ginger and soy

Easy Salad

Crispy Herb-Crusted Dijon Chicken

Baked Chicken