Chocolate-Covered Espresso Beans
Ready In: 30 mins
Yields: 5 dozen
Ingredients
- 9 ounces semisweet baking chocolate, chopped
- 1 tablespoon espresso beans
Directions
- Place espresso beans about 1 inch apart on a piece of aluminum foil.
- In a saucepan, melt chocolate over low heat, stirring constantly, until smooth.
- Spoon about 1/2 teaspoon chocolate over each espresso bean.
- Cool completely.
- Store in an airtight container in a cool dry place.
- If desired, wrap each candy in a foil wrapper.
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