These Chilli Chocolate Clusters contain just three ingredients. If you like both chocolate and spicy food, this is the recipe for you. They are quickly and easily made, perfect with a cup of coffee, ideal as a mid-afternoon energy boost or a sweet treat at any time throughout the day. If you have not previously ventured into the world of confectionery, this is a great place to start.
Why we love this recipe:
This is a simple confection which is quickly and easily made. Just 20 minutes and you will have a batch prepared and be waiting impatiently for the chilli chocolates to set.
It may sound like a strange combination of flavours, but chocolate and chilli are a match made in heaven. Sweet and savoury flavours complement each other and roasted almonds add flavour and textural contrast.
This is a healthier sweet treat than many. Dark chocolate is rich in health-benefiting antioxidants, has anti-inflammatory properties and is rich in iron, magnesium and zinc.
For the most health benefits, it is recommended to consume chocolate which has 70% or more cocoa solids.
Almonds are an excellent source of essential vitamins and minerals. They are rich in healthy fats and are ideal for an energy boost.
Chilli peppers add much more than spice to our dishes. There is a multitude of reported health benefits. They are believed to boost heart health, aid digestion, boost our metabolism and increase our overall sense of well-being.
These Chilli Chocolate Clusters are a taste sensation which will excite your senses and satisfy your chocolate cravings. The spicy chocolates are great with coffee, as a mid-afternoon snack or perfect anytime really. As well, the chocolate almond clusters make great gifts; package some in a cellophane bag, tie with a pretty ribbon and delight fellow lovers of chocolate and chilli.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Dark chocolate – for maximum health benefits, I recommend chocolate which has 70% or more cocoa solids.
Almond slivers – these are blanched almonds which have been sliced into little batons. They are readily available in supermarkets. For this recipe, the nuts are roasted to enhance their flavour and make them even more crisp.
Chilli flakes – add dried chilli flakes, as much or as little as you like.
Step by Step Instructions:
- To begin, add the slivered almonds to a baking tray and place in a preheated oven for about 8 minutes or until they are aromatic and a light golden colour. Stir the almonds occasionally so they toast evenly. Remove from the oven and set aside.
- Then, add ⅔ of the chocolate to a heatproof bowl over a saucepan of barely simmering water and stir occasionally. When the chocolate has almost melted, remove the bowl from the heat, add the remaining ⅓ chocolate and stir to combine until all the chocolate has melted. Add the slivered almonds to the melted chocolate and mix to combine.
- Use a teaspoon to place small mounds of the mixture on a baking paper-lined tray.
- Sprinkle with chilli flakes and leave until set.
Tips for Success and FAQs:
As chocolate is the main ingredient, it is important to use a good quality dark chocolate. I have used dark chocolate with 70% cocoa solids.
Pleased don’t be tempted to skip toasting the slivered almonds. Toasting the nuts intensifies their flavour and the flesh becomes crisp. Slivered almonds that have not been toasted have a bland flavour and a waxy texture.
My preference is the stovetop method. A double boiler gives the best control over the heat. If you use a chocolate bar, break or chop it into pieces of a similar size so that it will melt evenly. Be careful when melting the chocolate. If using a double boiler, ie, a bowl placed over a saucepan of water which has just begun to simmer, care must be taken to ensure that not a drop of water gets into the bowl or the chocolate will seize. The bowl and the spoon/spatula that you use must be thoroughly dry. Further, the bowl must not touch the water in the saucepan.
You can also use a microwave. Melt the chocolate in 30 second increments. Keep an eye on it to ensure that it does not overcook.
The amount of spice is up to you; customise them to suit your palate, add as much or as little chilli as you like. And if you think you would like to try them without chilli flakes, go right ahead. In fact, you may like to sprinkle them with some sea salt flakes.
More delicious recipes for you to try:
If you’re as much of a chocolate fan as we are, you’ll love these recipes also:
- Chocolate Coated Strawberries
- Decadent Chocolate Brownies
- Chocolate and Raspberry Brownies
- Chocolate Sour Cream Cake
- Vegan Chocolate Cupcakes with Chocolate Frosting
- Chocolate Raspberry Tarts
These Chilli Chocolate Clusters have great flavour and are a simply made confectionery which is extremely moreish. If you like chocolate and spice, this is sure to become a favourite.
Let me know in the comments below when you give them a try!
Chilli Chocolate Clusters
- 150 g (5.25 ounces) dark chocolate See Note 1
- 150 g (5.25 ounces) slivered almonds See Note 2
- 1 ½ teaspoon dried chill/red pepper flakes or to taste
For accuracy, we recommend weighing your ingredients. This will produce the best results.
- Preheat your oven to 180 degrees C/350 F and line a large baking tray with non-stick baking paper.
- Place slivered almonds on another baking tray and roast them, stirring occasionally, for about 8 minutes or until they are light golden brown and aromatic. Remove from the oven and set aside.
- If your pieces of chocolate are large, cut them into smaller, even-sizes.
- Prepare a double boiler to melt the chocolate. Alternatively, you may prefer to use a microwave. – see Note 3A double boiler is a small to medium-sized saucepan and an ovenproof bowl which fits just inside the saucepan without touching the bottom. Add about 2.5cm/1 inch water to the saucepan, bring the water to a bare simmer and place the bowl over the saucepan.
- Add ⅔ of the chocolate to the bowl. As the chocolate begins to melt, stir it with a silicone spatula or heat-proof spoon. Do not use a wooden spoon as it may contain moisture. When the chocolate is almost melted, remove the bowl from the saucepan and add the remaining ⅓ of the chocolate a little at a time and stir until all the chocolate has melted. This method helps ensure that the chocolate does not overheat.
- Add the roasted almonds to the chocolate and combine.
- Using a teaspoon, place small mounds of the chocolate-almond mixture onto the prepared baking tray and sprinkle with chilli flakes to suit your taste.
- Put the chocolates aside until the chocolate sets or place in the fridge for 10 minutes to speed up the process.Store in an air-tight container.
- Use good quality chocolate. To optimise the health benefits, choose chocolate with 70% or more cocoa solids. You can, of course, if you prefer, use milk chocolate.
- Blanched almonds have been sliced into little batons to produce slivered almonds. They are readily available in supermarkets.
- I prefer to use a double boiler as it is easier to control the heat. However, if you prefer to use a microwave, add chopped chocolate to a microwave-safe bowl. Melt in 30-second increments, stirring frequently. When most of the chocolate is melted, remove the bowl from the microwave and stir until it is completely melted. If possible, melt your chocolate on a low power setting. As each microwave functions differently, you will need to keep an eye on the chocolate so it does not overcook.
- Please note, the nutritional information is based on one chocolate. The nutritional information is an estimate only.
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
I LOVE chocolate with spices but only ever had it in a store bought candy bar! I had no idea they were so simple to make and now that I know how to make them, I don’t think I’ll ever go back to store bought. They were so delicious and had the perfect amount of spice!!
Hello Naomi, I am so pleased that you also enjoy our Chilli Chocolate Clusters – they are a favourite of mine. 🙂
I made these for a treat for my daughter’s birthday party. They were so easy and delicious and very popular!
Thrilled to hear that, Sunrita – I hope your daughter had a very happy birthday!
My husband LOVES these!
That is so good to hear!
Those are so good and really tempting. I can eat way too many of these! They are so yum!
Jacqueline, I am thrilled that you enjoy the Chilli Chocolate Clusters; they are a favourite of mine too. 🙂
I used to buy these many years ago and they were delicious, but there’s nothing quite like homemade: this recipe worked well. We added a little sprinkle of sea salt to some instead of chilli. Time to make another batch as this one is almost gone!
That touch of sea salt sounds fantastic 🙂
I am so glad you enjoyed these!
I love how you get a bit of heat from the chilis balanced with the smoothness of the chocolate. Perfect snacking treat!
Hi Jen, I am so pleased to hear that you enjoyed the Chilli Chocolate Clusters. They really do have a great combination of flavours and textures. 🙂
These clusters are great. I made some clusters a few days ago with coconut too. We refer to them as “drops”. They’re really delicious.
Hi Charla, I am delighted to hear that you enjoyed the Chilli Chocolate Clusters. Making some with coconut is a great idea. 🙂
Dawn - Girl Heart Food
I’m all over sweet/salty or spicy/sweet combos so these are totally calling my name! I can imagine they’d make a lovely homemade gift too…if I’m willing to part with them 😉 Happy weekend!
Thank you so much! x
Mary Ann | The Beach House Kitchen
Love that spicy zing Alex! Bet these would disappear quickly at our house! Pinned!
Thank you so much, Mary Ann!
David @ Spiced
I remember when I first stumbled across the idea of chili peppers in chocolate. It was years ago, and we purchased a chocolate bar from a gourmet grocery store that had chili peppers in it. It really is a tasty combination! I bet these clusters didn’t last long in your house! 🙂
They went so quickly, David!! 🙂