Chocolate, Nut and Raisin Clusters
These crunchy, nutty and chewy mounds are from Chef entrepreneur Alain Ducasse
- 1/2 cup hazelnuts
- 1 3/4 cornflakes
- 1/2 cup golden raisins, chopped
- 1/4 cup pistachios, chopped
- 1/2 tsp kosher salt
- 11 1/2 oz milk chocolate, finely chopped, (2 cups)
- 1 1/2 oz white chocolate, finely chopped.
1. Preheat the oven to 375 degrees. Toast the hazelnuts in a pie plate for 7-8 minutes. Let cool; rub in a kitchen towel to remove the skins, then coarsely chop. In a large bowl, combine them with the cornflakes, raisins, pistachios and salt.
2. In a microwave safe bowl, combine two thirds of the chopped milk and white chocolates. Microwave at medium hi power, in 30 second bursts, stirring in between, until melted, 2 minutes. Stir in remaining chocolates until smooth.
(You can also heat the chocolates in a double boiler)
3. Pour half of the melted chocolate over the hazelnut mixture. Using a rubber spatula, quickly fold in the chocolate until evenly coated. Add the remaining chocolate and fold gently until all of the ingredients are generously coated with chocolate.
4. Scoop heaping Tbsp of the nut mixture onto a parchment lined baking sheet, shape with a spoon. Let firm up before serving.