These decadent chocolate-covered espresso beans are the perfect treat for coffee lovers and chocolate enthusiasts alike. They're incredibly easy to make, requiring just a few simple ingredients and minimal equipment. This recipe is for those perfect moments of indulgence that you can enjoy whenever you want.
I was inspired to create this recipe after a particularly stressful day at work. I craved something rich, decadent, and intensely caffeinated to help me unwind. These little beauties fit the bill perfectly! What I love most about this recipe is how easily you can adjust it to fit your preferences – you can use different types of chocolate, experiment with different espresso bean roasts, or even add a pinch of sea salt for an extra kick. The possibilities are truly endless!
Required Equipments
- Small saucepan
- Whisk
- Baking sheet
- Parchment paper
- Cooling rack
- Small bowl
Chocolate Covered Espresso Beans: Frequently Asked Questions
Chocolate Covered Espresso Beans
Indulge in the perfect blend of rich dark chocolate and robust espresso with this simple recipe for homemade chocolate-covered espresso beans. A delightful treat for any coffee or chocolate lover!
⏳ Yield & Time
Yield: 1 cup servings
Preparation Time: 10 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, gather your ingredients. Make sure your chocolate is finely chopped – the smaller the pieces, the better it melts. Nobody wants lumpy chocolate!
- Next, gently melt your chocolate using a double boiler or the microwave. If using the microwave, melt in 30-second intervals, stirring frequently to prevent burning. This is key to prevent scorching. Trust me, I've learned this the hard way!
- Once the chocolate is smooth and melted, let it cool down slightly to prevent it from seizing up (a.k.a. becoming grainy). I usually let it sit for about 5-10 minutes, stiring occasionally. You are aiming for a temperature of around 88-90°F (31-32°C) if you have a thermometer.
- Line a baking sheet with parchment paper. It is really important not to skip this step. You are going to have to deal with melted chocolate everywhere.
- Now, take your espresso beans. Make sure they're completely dry. If you don't get the right amount of chocolate to bean ratio, the beans will stick together. Dip each bean individually into the melted chocolate, ensuring they're fully coated and then place them on the prepared baking sheet.
- After dipping, gently tap the sheet to remove any excess chocolate and leave some room between the beans to prevent them from sticking to each other. Oh yeah, the chocolate will get messy, so be prepared to have a towel nearby!
- Once you’ve coated all the espresso beans, let the chocolate set completely. This usually takes about 15-20 minutes, but if you live in a super warm place, it might take a bit longer.
- Once the chocolate has set, carefully transfer the chocolate-covered espresso beans to a cooling rack to prevent them from sticking to the parchment paper. I'd advise patience here, otherwise you can damage the chocolates.
- That’s it! You’ve officially created your own batch of delicious, gourmet chocolate-covered espresso beans. Enjoy responsibly!
📝 Notes
- For best results, use high-quality dark chocolate and freshly roasted espresso beans.
- If your chocolate is too thick, you can add a teaspoon of coconut oil to thin it out.
- Don't overcrowd the baking sheet when placing the beans to prevent sticking
🍎 Nutrition
Calories: 250
Protein: 2g
Fat: 15g
Carbohydrates: 25g
Fiber: 2g
Calcium: 10mg
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