Chocolate Covered Espresso Beans

READY IN: 10mins
Recipe by Sackville

Here's something to keep you going in between cups of coffee!

Top Review by Chef Michael #2

I roasted my vanilla almond beans for 15 minutes in the oven, then let cool. When I added the beans about 1/4 lb. of beans to Hershey's semi-sweet Chocolate chips, I add 2 tablespoons of sugar to the Chocolate. I followed Angie's way and shook things up in 10 envelopes of instant Hot Cocoa Mix. I also added 2 tablespoons of sugar to the Cocoa Mix before shaking things up... Put in fridge for 30 minutes then take out and seperate beans on a cookie sheet..... Beans came out, so good and tasty.. No bitter taste I used 12oz. of Hershey's semi-sweet Chocolate Chips. Don't forget to add the sugar.... and try different beans... The expersso beans or strong, so try different beans to your recipe.

Directions

  1. Melt the chocolate by breaking it into pieces and warming it slowly in a saucepan over a very low heat.
  2. When the chocolate is melted, stir in the roasted coffee beans.
  3. Keep mixing until they are coated in chocolate.
  4. Lift them out with a fork and drop them onto parchment or waxed paper.
  5. Separate the beans from one another, then drop into cocoa powder and leave to harden.
  6. Remove the beans with a palatte knife and keep in a sealed container.

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