Description
Quick no-bake snack made with dark chocolate, crunchy peanuts, espresso, and sea salt.
Ingredients
Scale
- 12 ounces dark chocolate, chopped
- 1 tablespoon cocoa butter, chopped
- 1 teaspoon espresso powder
- 2 cups dry-roasted peanuts
- 1 tablespoon peanut oil
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt flakes, plus extra for topping
- 1 teaspoon vanilla extract
Instructions
- Start by lining a baking sheet with parchment paper or a silicone mat. A rimmed sheet is ideal to keep the clusters contained as they set.
- To achieve that signature glossy finish, melt the dark chocolate and cocoa butter together in a heatproof bowl set over a gently simmering pot of water, also known as a double boiler. Stir the mixture until it is completely melted and smooth. Use a candy thermometer to check the temperature, bringing the mixture to 115°F. Once it reaches this temperature, remove it from the heat and stir it continuously until the temperature cools down to 82°F. After it reaches 82°F, briefly warm it back up to 88°F. This precise temperature control is key to preventing blooming and ensuring a shiny finish.
- Once your chocolate is tempered, stir in the espresso powder, peanut oil, and vanilla extract until all ingredients are fully incorporated. This combination not only adds depth to the chocolate flavor but also helps ensure it remains smooth.
- Gently fold the dry-roasted peanuts and baking soda into the chocolate mixture. Ensure that every peanut is well-coated in chocolate, while the baking soda introduces tiny air pockets, resulting in a lighter, crunchier texture.
- Using two spoons, drop 1-inch mounds of the chocolate-peanut mixture onto your lined baking sheet, leaving about an inch of space between each mound. Immediately sprinkle a few extra sea salt flakes on top of the clusters for that perfect sweet-savory balance.
- Transfer the baking sheet to the freezer and allow the clusters to set for 10 to 15 minutes, or until they feel firm. After they have set, carefully move the clusters to an airtight container. For the best results, layer them between sheets of parchment paper. You can store them in the freezer for up to four weeks or in the refrigerator for up to five days. For easier removal, let the clusters sit at room temperature for about 2 minutes before lifting them.
Notes
- Cocoa Butter: This ingredient is crucial for achieving a firm snap and a glossy surface on the clusters. Ensure that the cocoa butter is finely chopped for even melting.
- Espresso Powder: Look for pure, coffee-free espresso powder to add depth without imparting a coffee flavor. If you can’t find it, instant coffee granules can be used as an alternative.
- Baking Soda: Fresh baking soda is essential for creating the light, airy texture of the clusters. Incorporate it carefully to avoid clumping.
- Storage: Store clusters between parchment in a sealed container to maintain freshness. In the freezer, they can last up to four weeks, while in the fridge, they’ll stay good for about five days.
Nutrition
- Serving Size: 1 cluster
- Calories: 200
- Sugar: 5g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg