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small round white dish with chocolates piled on top of each other.

Chilli Chocolate Clusters

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.
Course Afternoon Tea, Morning Tea, Snack
Cuisine International
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 10 minutes
Total Time 30 minutes
Servings 30 chocolate clusters
Calories 59kcal
Author Alexandra


  • 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


  • 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 3
    A 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.


  1. 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.
  2. Blanched almonds have been sliced into little batons to produce slivered almonds. They are readily available in supermarkets.
  3. 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.
  4. Please note, the nutritional information is based on one chocolate. The nutritional information is an estimate only.


Calories: 59kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 32IU | Calcium: 17mg | Iron: 1mg