Why You’ll Love This Cranberry Pistachio Dark Chocolate Clusters

• Effortless elegance. With just three main ingredients and about 15 minutes of active time, you can create a treat that looks and tastes like it came from a fancy chocolatier. They’re perfect for gifting or for elevating your own dessert plate.
• The ultimate texture and flavor balance. You get the deep, slightly bitter notes from the dark chocolate, the sharp tang from the dried cranberries, and the rich, almost buttery crunch from the pistachios. It’s a symphony in every bite that keeps you coming back for just one more.
• Incredibly versatile. Once you master the basic method, you can get creative. Think of these as your blank canvas—you can add a pinch of sea salt, a sprinkle of orange zest, or even a dash of spice like cinnamon or cardamom to make them your own.
• They store like a dream. Honestly, these clusters keep beautifully in an airtight container for weeks (if they last that long!). They’re a fantastic make-ahead treat for the holidays, parties, or just for having a sweet something on hand for a rainy day.

Ingredients & Tools

• 250 g high-quality dark chocolate (around 60-70% cocoa), chopped
• 100 g dried cranberries
• 100 g shelled pistachios, roughly chopped
• 1/4 tsp flaky sea salt (optional, but highly recommended)

Tools: A heatproof bowl, a saucepan for a double boiler (or a microwave-safe bowl), a baking sheet, parchment paper or a silicone baking mat, and a tablespoon or small cookie scoop.

The quality of your chocolate really is the star here, so don’t skimp. A good 60-70% dark chocolate will have the right structure for snapping and a complex flavor that isn’t overly sweet. As for the pistachios, I love using the roasted and salted kind—it adds another subtle layer of flavor that plays so well with the sweet and tart elements.

Nutrition (per serving)

• Calories: 180 kcal
• Protein: 3 g
• Fat: 11 g
• Carbohydrates: 18 g
• Fiber: 3 g

Serves: 12 (about 2 clusters each) | Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 45 minutes (includes setting time)

Before You Start: Tips & Ingredient Notes

• Chocolate choice is crucial. I really recommend using chocolate bars that you chop yourself instead of chocolate chips. Chips often contain stabilizers that prevent them from melting smoothly, which can result in a less glossy finish and a waxy texture.
• Don’t skip the chopping. Giving your pistachios a rough chop and ensuring your chocolate is in small, uniform pieces makes a huge difference. It helps everything incorporate evenly and makes for clusters that are easier to eat and have a more consistent texture.
• Embrace the double boiler. It might feel like an extra step, but gently melting chocolate over simmering water gives you so much more control. You’re far less likely to scorch the chocolate, which can make it grainy and bitter. If you must use a microwave, do it in short, 15-second bursts, stirring well each time.
• Prepare your workstation. Have your baking sheet lined and ready to go before you even start melting the chocolate. Once the chocolate is melted and mixed, you’ll want to work relatively quickly to scoop the clusters before the chocolate begins to set.

How to Make Cranberry Pistachio Dark Chocolate Clusters

Serving Suggestions

Complementary Dishes

• A simple cheese board — The sharpness of an aged cheddar or the creaminess of a brie creates a fantastic savory counterpoint to the sweet and tart clusters.
• Fresh citrus salad — A light salad with segments of orange and grapefruit, maybe with a little mint, cleanses the palate beautifully between bites of rich chocolate.
• Spiced nuts — A bowl of warm, rosemary-and-brown-sugar roasted almonds or pecans continues the nutty, festive theme and offers a different kind of crunch.

Drinks

• Earl Grey tea — The bergamot in the tea has a lovely floral-citrus quality that highlights the fruitiness of the cranberries and cuts through the richness of the chocolate.
• Rich, dark coffee — It’s a classic for a reason. A strong cup of black coffee enhances the deep, roasted notes in the dark chocolate and makes the whole experience feel more decadent.
• A glass of Port — If you’re feeling fancy, the berry-like sweetness and fortified warmth of a Ruby Port is an absolutely heavenly match for these clusters.

Something Sweet

• Vanilla bean ice cream — Place a cluster or two on top of a scoop of high-quality vanilla ice cream for an instant, incredibly easy dessert upgrade.
• Orange-scented shortbread cookies — The buttery, crumbly texture of shortbread with a hint of orange zest complements the clusters without competing with them.
• Candied ginger — For the adventurous, a small piece of spicy, sugar-coated ginger alongside a cluster provides a fiery and exciting flavor contrast.

Top Mistakes to Avoid

• Mistake: Getting any water in your melting chocolate. Even a single drop of water can cause the chocolate to “seize,” turning it from a smooth liquid into a grainy, thick paste. It’s heartbreaking! Always ensure your bowls, spoons, and hands are completely dry.
• Mistake: Using stale nuts. Pistachios can go rancid over time, and a stale nut will impart an off, bitter flavor to your entire batch. Give them a quick smell before using—they should smell nutty and fresh, not musty.
• Mistake: Skipping the chill time. I know it’s tempting to try one right away, but if the chocolate hasn’t fully crystallized and set, the clusters will be soft, messy, and might fall apart. Patience is key for that perfect snap.
• Mistake: Overcrowding the baking sheet. If the clusters are too close together, they’ll melt into one giant chocolate bark. While that’s still tasty, it’s not what we’re going for. Give them a couple of inches of space to stay defined.

Expert Tips

• Tip: Add a tiny bit of fat for extra shine. For a truly professional-looking glossy finish, you can stir a tiny teaspoon of refined coconut oil or a small shaving of food-grade cocoa butter into the chocolate as it melts. This helps the chocolate set with a beautiful sheen.
• Tip: Toast your pistachios for deeper flavor. If you have raw pistachios, spread them on a baking sheet and toast them in a 350°F (175°C) oven for 5-7 minutes until they’re fragrant. Let them cool completely before chopping and adding to the chocolate. It unlocks a whole new level of nutty aroma.
• Tip: Use a cookie scoop for uniformity. A small spring-loaded cookie scoop (like a #60 or #40 size) isn’t just for cookies. It’s the secret to getting clusters that are all the same size, which makes them look more professional and ensures even setting.
• Tip: Create a custom blend. Feel free to play with the ratios! If you love more crunch, add a few extra pistachios. Prefer more tartness? Up the cranberries. You can even substitute half the cranberries with chopped dried apricots for a different fruity twist.

FAQs

Can I use milk or white chocolate instead?
Absolutely, you can! Milk chocolate will give you a sweeter, creamier cluster, while white chocolate will create a striking color contrast with the red and green. Just be aware that both milk and white chocolate are more sensitive to heat and can burn more easily than dark chocolate, so be extra gentle when melting them. Their setting time might also be a little longer.

How should I store these, and how long will they keep?
The best way to store them is in a single layer in an airtight container at cool room temperature (if your house isn’t too warm) or in the refrigerator. They’ll keep beautifully for up to 2 weeks. If you stack them, place a piece of parchment paper between layers to prevent them from sticking together or getting scratched.

My chocolate seized and became grainy. Can I fix it?
Oh, I’ve been there! It’s frustrating, but sometimes you can rescue it. Immediately stir in a tablespoon of a neutral oil (like vegetable or canola) for every 3 ounces of chocolate. It won’t be perfect for tempering, but it should smooth out enough to use for clusters. The texture might be slightly softer, but they’ll still taste great.

Can I make these vegan?
Easily! Just double-check that your dark chocolate is dairy-free (many high-percentage dark chocolates are). Also, confirm that your dried cranberries aren’t sweetened with honey. As long as those two ingredients are plant-based, you’re all set for a delicious vegan treat.

Why did my clusters get a white, dusty coating on them?
That’s called “bloom.” It happens when the chocolate gets too warm after setting or experiences temperature fluctuations. It’s completely safe to eat—it’s just the cocoa butter or sugar rising to the surface—but it doesn’t look as pretty. To prevent it, store them in a cool, consistent environment and avoid the freezer unless absolutely necessary.