Active Time
N/A
Total Time
30 MIN
Yield
Serves : 32 clusters
© Line Klein

How to Make It

Step 1    

Preheat the oven to 375º. Toast the hazelnuts in a pie plate for 7 to 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, feuilletine, raisins, pistachios and salt.

Step 2    

In a microwave-safe bowl, combine two-thirds of the chopped milk and white chocolates. Microwave at medium-high power in 30-second bursts, stirring in between, until melted, 2 minutes. Stir in the remaining chocolates until smooth.

Step 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.

Step 4    

Scoop heaping tablespoons of the nut mixture onto a parchment-lined baking sheet; shape with a spoon. Let firm up before serving.

Notes

Crunchy feuilletine flakes are available at chefshop.com.

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