Chocolate Filbert Clusters

Instructions

1. Spread filberts in a shallow baking pan.
2. Bake at 350°F until toasted, 10 to 12 minutes.
3. Cool the filberts.
4. Rub off as much of the skins as possible with your hands.
5. Break the chocolate into squares.
6. Place the chocolate in the top of a double boiler over simmering (not boiling) water.
7. Stirring occasionally, heat the chocolate until melted.
8. Remove from heat.
9. Mix in the instant coffee and salad oil until smooth and glossy.
10. Stir in the coated nuts to ensure they are well covered.
11. Drop heaping teaspoonfuls of filbert clusters onto buttered waxed paper on a baking sheet.
12. Let stand at cool room temperature until set.
13. Store airtight in a covered container in a cool place.