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    Decadent Salted Chocolate Macadamia Clusters

    clock-icon80 minutes
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    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
    units in
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    serves
    10 peoplechevron
    serves
    10 peoplechevron

    Roasted Unsalted Macadamia Nuts

    cups

    Substitute chevron-down

    Avocado Oil

    teaspoons

    Substitute chevron-down

    Unsweetened Chocolate, chopped

    0 oz

    Substitute chevron-down

    Coconut Oil

    tablespoons

    Substitute chevron-down

    Powdered Erythritol Sweetener

    cups

    Substitute chevron-down

    Cocoa Powder

    tablespoons

    Substitute chevron-down

    Vanilla Extract

    teaspoons

    Substitute chevron-down

    Fine Sea Salt

    teaspoons

    Substitute chevron-down

    Flaked Sea Salt, for garnish

    to taste

    Substitute chevron-down

    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.


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