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Recipe by Miriam (Pascal) Cohen

Sweet and Salty Chocolate Clusters

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Parve Parve
Easy Easy
15 Servings
Allergens

Contains

- Tree nuts

These easy-to-make treats are an incredible symphony of flavors and textures that will make them impossible to resist! You can adjust them to your liking — add any kind of chopped cookies, your favorite nuts, dried fruit of your choice, or even crumbled brownies.

Ingredients

Main ingredients

  • 15 ounces (425 grams) semi-sweet chocolate

  • 1 cup parve whipping cream

  • 1 cup crushed ladyfingers (see note)

  • 3/4 cup roasted salted almonds, chopped

  • 3/4 cup candied pecans, chopped

  • 3/4 cup Gefen Dried Cranberries

  • 1 cup crushed potato chips (see note)

  • 1/2 teaspoon coarse salt, plus more for sprinkling

Directions

Prepare the Chocolate Clusters

1.

In a heatproof bowl placed over a pot of boiling water, combine chocolate and pareve whipping cream. Cook over medium-low heat, stirring occasionally, until melted and smooth. Remove bowl from heat and allow to cool to room temperature.

2.

Meanwhile, combine ladyfingers, nuts, dried cranberries, potato chips, and salt in a large bowl. Pour chocolate mixture into the bowl. Stir until everything is coated.

3.

Wait about five minutes, until mixture is thickened slightly, then take a small handful of the mixture and squeeze together to form a cluster. Place cluster onto a Gefen Parchment-lined baking sheet. Repeat until you form about 15 clusters.

4.

Top with a small sprinkling of coarse salt.

Tips:

When crushing the ladyfingers and potato chips, it’s best to do it by hand. Don’t crush until crumbs form; leave them with some texture.

Notes:

  Plan Ahead: These can be frozen in an airtight bag until ready to serve.

Prepare the Chocolate Clusters

Yields 15 large clusters

Credits

Food and Prop Styling by Renee Muller
Photography by Moishe Wulliger

Sweet and Salty Chocolate Clusters

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