Description
About 24 small chocolate-coated roasted-peanut clusters with flaky salt.
Ingredients
Scale
- 8 ounces Semisweet chocolate, chopped
- 4 ounces Milk chocolate, chopped
- 2 cups Dry-roasted unsalted peanuts
- 1/2 teaspoon Flaky sea salt
Instructions
- Line two trays with parchment. Chop 8 oz semisweet and 4 oz milk chocolate finely and put in a completely dry heatproof bowl. Melt gently in short microwave intervals at reduced power, stirring well between, or over barely simmering water with the bowl clear of steam. Stop heating while a few pieces remain and stir them smooth.
- Fold in 2 cups dry-roasted unsalted peanuts until every nut is lightly coated. Spoon about 24 small, roughly equal mounds onto parchment, working before chocolate thickens. Sprinkle a total of 1/2 tsp flaky salt over the still-wet clusters.
- Let stand in a cool, dry place about 35 minutes until set, or refrigerate briefly if the room is warm. Lift from parchment only after chocolate is firm. Untempered melted chocolate may be softer at room temperature or develop bloom later; do not promise a polished shelf-stable gift without a chocolate-setting test.
- Count the final clusters and weigh a sample if portion consistency matters. Keep covered away from heat and strong odors; determine the final storage window and whether tempering is worth adding after kitchen testing.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 35 minutes, included in the total.
Untested estimate: gentle chocolate melting up to 5 minutes, cooling/set about 35 minutes; timing depends on room temperature and chocolate.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 35 minutes
- Cook Time: 5 minutes
- Category: No-Bake Desserts
Nutrition
- Serving Size: One small cluster