Chocolate, Hazelnut & Ginger Clusters (Recipe)
Author Peter G. Rose shares her favorite holiday cookie recipes in her new cookbook
Photograph by Ken Gabrielsen
This recipe for homemade chocolates is so easy that once you’ve done it, you’ll think up your own filling combinations. Packed in cellophane bags tied with a red ribbon, they make nice small gifts or stocking-stuffers.
Chocolate, Hazelnut, and Ginger Clusters
Yields 22-24 clusters
- 1 cup whole hazelnuts
- 8 oz semisweet chocolate chips
- ½ cup finely chopped candied ginger
- 24 hazelnut halves for topping
- Preheat the oven to 300 degrees. Spread hazelnuts in a single layer in a shallow pan and toast for about 10-15 minutes, stirring once.
- Place nuts in the middle of a kitchen towel and rub off the paper-thin skins (sometimes hazelnuts can be found without this skin, in which case they only need to be toasted) and cool.
- Melt chocolate in a shallow bowl in the microwave. Start with one minute, remove, stir, and repeat for 20 seconds, then 10 seconds at a time until completely melted. Carefully remove bowl from the microwave.
- Stir in the cooled hazelnuts and chopped ginger. Drop by heaping teaspoons onto baking sheets covered with foil. Immediately top each cluster with a hazelnut half.
- Refrigerate until cool and hardened. Store refrigerated in airtight containers.