Chilli Chocolate Nut Clusters
These 3-ingredient treats are the perfect combination of sweet, spicy, and salty, great for an after dinner snack, or packaged up as a special festive gift for loved ones.
From the book
Dominique’s Kitchen
The debut cookbook from the winner of The Great Cookbook Challenge
Fuss-free family favourites, from traybakes to curries
Packed with East and Southeast Asian flavours
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Introduction
These 3-ingredient clusters combine my two loves – chilli and chocolate. Salty peanuts are enveloped in a coating of chocolate and flecked with chilli flakes for just the right amount of bite, making a devilishly addictive after-dinner treat (or any time of the day for that matter).
Note: You need to use chilli flakes for this, not chilli powder as I accidentally did once. Unbeknown to me, the latter often contains other ingredients such as garlic and cumin – an unwelcome surprise with the chocolate!
Ingredients
| 100g | good quality milk or dark chocolate, or a combination of both, broken into pieces |
| ¼ tsp | chilli flakes plus extra for sprinkling |
| 75g | salted peanuts |
Method
Line a baking sheet with greaseproof paper.
Place the chocolate in a heatproof bowl. Pour a few centimetres of hot water into a medium-sized saucepan and bring to a gentle simmer. Place the bowl on top, making sure it doesn’t touch the water, and let the chocolate melt, stirring occasionally
Alternatively, place the bowl in the microwave and heat on medium for 1 minute. Gently stir, then heat for a further 30 seconds and stir again. Repeat this process until the chocolate has melted.
Once melted, tip in the chilli flakes and peanuts and combine well, making sure all the nuts are coated.
Take dessertspoons of the mixture and spoon on to the baking sheet, flattening them slightly into rounds, then sprinkle over a few chilli flakes. Place in the fridge for approximately 20–30 minutes, or until hardened. Best kept in the fridge.
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