For the Clusters (about 20–24 pieces)
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2 cups crispy rice cereal or cornflakes
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Lightly crushed if using big flakes
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1 cup chopped hazelnuts, peanuts or almonds
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Or a mix – use what you like
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300 g milk chocolate, chopped
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Or half milk / half dark for a deeper flavor
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2 tablespoons butter or coconut oil (optional, for extra shine and softness)
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1 teaspoon vanilla extract (optional)
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1 good pinch of salt
🔁 You can double the recipe easily if you want a big plate like in your photo.
Step-by-Step Instructions
1. Prep the Tray
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Line a baking sheet or large plate with parchment paper or a silicone mat.
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This stops the clusters from sticking and makes them easy to lift once set.
If your nuts are not roasted, spread them on a dry pan and toast them lightly over medium heat for 3–4 minutes, stirring often, until fragrant. Let them cool.
2. Melt the Chocolate
You can use the microwave or a bain-marie (double boiler).
Microwave method:
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Place the chopped chocolate (and butter/coconut oil if using) in a heatproof bowl.
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Microwave in 20–30 second bursts, stirring well between each burst.
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Stop as soon as the chocolate is mostly melted; keep stirring until completely smooth.
Double boiler method:
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Place a heatproof bowl over a pot of simmering, not boiling water.
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Add the chocolate (and butter/coconut oil).
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Stir gently until melted and smooth, then remove from heat.
✅ Important: Make sure no water gets into the chocolate or it can seize (go thick and grainy).
3. Flavor the Chocolate
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Stir in the vanilla extract and pinch of salt.
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The salt doesn’t make them salty; it just wakes up the chocolate flavor and balances the sweetness.
4. Add the Crunch
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Pour the cereal and chopped nuts into the melted chocolate.
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Mix gently but thoroughly until every piece is coated in chocolate.
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Take your time here—dry cereal spots will crumble out later.
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At this point the mixture should be quite thick and chunky. If it looks too thin, add a little more cereal or nuts. If it’s too dry, add a spoonful of melted chocolate.
5. Shape the Clusters
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Using a tablespoon (or a small cookie scoop), scoop up mounds of the mixture.
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Drop each mound onto the prepared tray, leaving a bit of space between them.
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If you want them to look even more like round truffles, you can gently shape them with two spoons.
Try to keep the size consistent so they set at the same speed.
6. Chill Until Firm
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Place the tray in the fridge for 30–40 minutes, or until the chocolate is completely set.
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Once firm, you can transfer the clusters to an airtight container.
They’re ready to eat as soon as the chocolate is hard and shiny.
How to Store Your Chocolate Clusters
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Keep in an airtight container at cool room temperature if your kitchen isn’t too hot.
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In warm weather, store in the fridge, but let them sit at room temp a few minutes before serving so the chocolate isn’t too hard.
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They keep well for up to 2 weeks (if they last that long!).
You can also freeze them for up to 1–2 months; just thaw briefly in the fridge.
Variations You Can Try
Once you know the base recipe, you can play with it:
1. Nut-Free Version
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Replace the nuts with more cereal, mini marshmallows, or dried fruit (like raisins or cranberries).
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Great for school snacks where nuts are not allowed.
2. Peanut Butter Crunch
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Stir 2–3 tablespoons of peanut butter into the melted chocolate for a Reese’s-style flavor.
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Add chopped peanuts on top before chilling.
3. Dark Chocolate Sea Salt
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Use dark chocolate (70%) instead of milk.
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Sprinkle a few flakes of sea salt on top of each cluster before chilling for a gourmet finish.
4. White Chocolate & Cranberry
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Use white chocolate + rice cereal + almonds.
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Stir in dried cranberries and a little orange zest for a Christmas version.
5. Holiday Sprinkles
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After you drop the clusters onto the tray (while the chocolate is still soft), scatter festive sprinkles over the top.
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Perfect for Christmas plates or party trays.
Serving Ideas
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Pile them high on a plate (like in your photo) for a party centerpiece.
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Add them to cookie boxes or Christmas gift tins.
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Serve with coffee after dinner as a quick dessert.
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Crush 1–2 pieces over ice cream as a crunchy topping.
They’re small, but very rich—2 or 3 bites are usually enough… unless you’re like most people and accidentally keep going. 😉
