PST-Algerie

chocolate nut clusters

470187212 122130993044452213 9165648510281795736 n

Written by

Admin

in

Table of Contents hide
1 Ingredients:
2 Instructions:
2.1 1. Prepare the Nuts:
2.2 2. Melt the Chocolate:
2.3 3. Combine Nuts and Chocolate:
2.4 4. Shape the Clusters:
2.5 5. Cool the Clusters:
2.6 6. Optional Finishing Touch:

Ingredients:

  • 2 cups of your favorite nuts (such as almonds, peanuts, or pecans)
  • 12 oz (about 340g) of semi-sweet chocolate chips or chunks
  • Optional: sea salt, flaky for sprinkling

Instructions:

1. Prepare the Nuts:

  • Toast the nuts if preferred for extra flavor. Spread them on a baking sheet and toast in an oven preheated to 350°F (175°C) for about 10 minutes or until fragrant.

2. Melt the Chocolate:

  • Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each interval, until completely smooth. Alternatively, use a double boiler on the stove to melt the chocolate.

3. Combine Nuts and Chocolate:

  • Add the nuts to the melted chocolate and stir until they are fully coated.

4. Shape the Clusters:

  • Drop spoonfuls of the chocolate and nut mixture onto a baking sheet lined with parchment paper. You can use a spoon or a small ice cream scoop for consistent sizes.

5. Cool the Clusters:

  • Let the clusters cool at room temperature until set, or refrigerate them to speed up the setting process.

6. Optional Finishing Touch:

  • Sprinkle a little sea salt on the clusters before they set to enhance the flavor contrast.

These chocolate nut clusters are not only delicious but also versatile, as you can use different types of nuts or even mix in dried fruits for added texture and flavor. Enjoy making and indulging in these sweet treats!

» MORE:  Potato and Ground Beef Rolls with Mushroom Tomato Salad Table of Contents Ingredients For the Potato Roll: 5–6 medium-sized potatoes, grated 3 eggs 1 tsp salt Black pepper, to taste Smoked paprika, to taste 3 tbsp (0.2 cups) regular flour 1 green bell pepper, thinly sliced 1 red bell pepper, thinly sliced Vegetable oil, for greasing 1.1 lbs (500 g) ground beef 1 onion, finely chopped 2 garlic cloves, minced 1 large tomato, diced 2.5 oz (70 g) tomato paste Italian herbs, to taste Parmesan cheese, grated (1.8 oz or 50 g) A bunch of parsley, finely chopped Salt and black pepper, to taste For the Mushroom Tomato Salad: 3–4 large mushrooms, sliced 2–3 tomatoes, sliced Fresh lettuce leaves, chopped 1 garlic clove, grated 1 tbsp Greek yogurt 1 tsp mustard Salt and black pepper, to taste Directions For the Potato Roll: Prepare the Potato Layer: In a large bowl, whisk together eggs, salt, black pepper, smoked paprika, and flour until smooth. Add grated potatoes, green bell pepper, and red bell pepper to the mixture. Stir well. Line a sheet pan with parchment paper and drizzle with vegetable oil. Spread the potato mixture evenly across the pan in a thin layer. Bake in a preheated oven at 180°C (356°F) for 20 minutes. Prepare the Meat Filling: Heat vegetable oil in a skillet over medium heat. Add ground beef and break it into small pieces. Cook until browned. Add chopped onion and sauté for 2–3 minutes. Then add minced garlic and cook for another minute. Stir in diced tomato, tomato paste, Italian herbs, smoked paprika, salt, and black pepper. Mix well and cook until the tomatoes are softened. Add chopped parsley, mix thoroughly, and remove from heat. Assemble the Rolls: After baking, remove the potato layer from the oven and cut it into even rectangles. Place a portion of the meat mixture on one edge of each rectangle and roll it up tightly into a log. Sprinkle grated Parmesan over the rolls, reserving some for later. Return the rolls to the oven and bake for another 10 minutes at 180°C (356°F). For the Mushroom Tomato Salad: Heat a skillet with a drizzle of vegetable oil and sauté sliced mushrooms until golden brown. Add sliced tomatoes to the skillet and cook for 2 minutes. In a bowl, combine chopped lettuce, grated garlic, Greek yogurt, mustard, salt, and pepper. Mix well. Add the sautéed mushrooms and tomatoes to the salad and sprinkle with the remaining Parmesan cheese. Serving Suggestions Serve the potato rolls warm with the mushroom tomato salad on the side. Garnish with freshly chopped parsley for added color and flavor.

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

More posts