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Caramelised Hazelnut Chocolate Clusters 
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Gordon Ramsay's nut clusters are set in a buttery caramel and then 
coated in melted chocolate. If preferred, you can use milk or white 
chocolate


INGREDIENTS:

200g caster sugar 
2 tbsp water 
50g butter 
100g whole hazelnuts 
200g dark chocolate (55–60 per cent cocoa solids)

PREPARATION:

1. Line a baking sheet with a silicone cooking liner or baking parchment. 
Melt the sugar with the water in a heavy-based saucepan over a very gentle 
heat. Once all the sugar grains have dissolved, stir in the melted butter. 
Increase the heat and boil to a mid-golden colour. Take off the heat. 
2. Drop in a cluster of three nuts, scoop out at once with a metal spoon and 
place on the lined baking sheet. Repeat with the remaining nuts to make 
about 24 clusters. Cool until set and firm. 

3. Melt the chocolate. Dunk each nut cluster into the chocolate to coat and 
place on baking parchment to set. Store in an airtight tin for up to three days.


PREP/COOK
INFORMATION:

Prep time: 30 minutes
Serves: 24