Chocolate Covered Espresso Beans

"Here's something to keep you going in between cups of coffee!"
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
Ready In:




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

Questions & Replies

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  1. Pat W.
    Are there anymore recipes that use chocolate covered coffee beans?


  1. 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.
  2. Angie in St. Charles
    I made this for my husband for Valentine's Day. I didn't separate the beans on the wax paper and directed. I just placed them in a plastic bag with the cocoa. I then shook things up and moved the beans around until they were separated and coated with cocoa. I think that made things easier. I did think the final result was not sweet enough. I originally wanted to give this 3 stars because I didn't care for them. It was too bitter (too much coffee taste). But I am giving 4 stars because my husband really likes them (though he thinks they should be sweeter too). So if you are expecting these to taste like the ones you buy, I would suggest using a sweeter chocolate than dark chocolate. But they were easy to make and if you can get the right combination of chocolate and beans, they will be good.
  3. Mysterygirl
    WOW! Are these ever good! I got some Black Raspberry beans in the last Food Swap so I decided to try them in this. Talk about a taste of heaven! I rarely say this but this recipe could easily go 10 stars. It's easy and the taste is perfect! I made this for gifts but now I'm not sure that I'm sharing. Thanks for posting this recipe.


This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="">
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