Chocolate Covered Espresso Bean Ducks
- Ready In:
- 55mins
- Ingredients:
- 4
- Serves:
-
20
ingredients
- 3 cups semi-sweet chocolate chips
- 1⁄2 cup heavy cream or 1/2 cup milk
- powdered unsweetened cocoa
- 60 espresso beans (three per duck)
directions
- You will also need: rubber ice-cube trays, or candy molds in the shape ducks.
-
Melt the Chocolate:
- In a double boiler, boil water in the bottom level of the double boiler pot.
- Bring the water to a rolling boil.
- Add chocolate chips to the top level, then slowly stir in the cream.
- Stir until the mixture is smooth and thin. Lower the heat and stir occasionally until it is time to use the chocolate.
-
Prepare the Trays:
- Lightly powder the rubber trays with unsweetened cocoa.
- Fill each duck reservoir half-way with chocolate. Place 3 coffee beans in each reservoir.
- Add more melted chocolate to each reservoir, enough to fill each duck to the top.
- Lightly tap or jiggle the tray on the countertop. This will settle the chocolate and ensure that there are no air pockets in the candy.
- Then take a knife and scrape the excess chocolate from the tray.
- Glide the knife over each reservoir to create a smooth surface for the back of the candy.
-
Final Step:
- Put the candy trays on a flat surface in the freezer for approximately 10 minutes.
- Remove the candy and gently remove the ducks from the tray.
- This is not as difficult as removing ice cubes since the duck trays are rubber and are very pliable.
- You'll notice that the powdered cocoa has given the candy a matte finish.
- Now place the ducks on a plate or put them in an Easter egg for final presentation.
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