Name: Blueberry-Hazelnut Clusters
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 1 dozen
Ingredients: 4 oz (115 g) dark or milk chocolate, chopped; ½ cup (75 g) fresh blueberries (see note); ½ cup (70 g) roasted hazelnuts, coarsely chopped (see note); Fleur de sel (optional)

Ingredients

4 oz (115 g) dark or milk chocolate, chopped
½ cup (75 g) fresh blueberries (see note)
½ cup (70 g) roasted hazelnuts, coarsely chopped (see note)
Fleur de sel (optional)

Preparation

Place the chocolate in a glass bowl. Melt the chocolate in the microwave oven for 30 seconds at time, stirring between each interval to prevent burning, until smooth and runny.
Add the blueberries and hazelnuts to the bowl. Mix gently with a spatula to coat well in the chocolate.
Using a 1-tbsp (15 ml) ice cream scoop, drop clusters of the mixture onto a baking sheet lined with a silicone mat or parchment paper. Sprinkle with fleur de sel, if desired.
Refrigerate for 1 hour. The clusters will keep for 5 days in an airtight container in the refrigerator.

Note from Ricardo

To prevent the fruit from releasing too much liquid, we prefer using fresh blueberries instead of frozen.

The hazelnuts can be replaced with coarsely crushed pretzels.

Blueberry-Hazelnut Clusters

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note