Chocolate covered espresso beans are quick, energizing, and the perfect afternoon snack.
- If you’re wanting a coffee-flavored dessert, but you’re short on time, these chocolate covered espresso beans are the perfect solution.
- You can use expired or old coffee beans (that you were going to toss out) for this easy recipe.
- The coffee beans must be placed individually on parchment paper or they will cool clumped together, which isn’t pleasant to eat.
Use your old coffee beans for this recipe to save the planet.
Since the beans will eventually be coated in a ton of chocolate, feel free to use dark coffee beans or expired beans. You won’t be able to taste the beans really, you really just get the texture and the caffeine boost from them.
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Plus, using old beans you were going to toss helps the planet too by reducing waste.
Splurge on the chocolate if you can.
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Godiva’s Bittersweet Chocolate Baking Bars are my personal recommendation. They are quite decadent, but since there are only two ingredients in this recipe, it’s my excuse to splurge.
You also want to use quality chocolate because that’s the component you’ll mostly be tasting.
Place each bean separately onto the parchment paper.
For this portion of the recipe, it’s important to place the coffee beans onto the parchment paper one by one. You want to make sure that they don’t touch on the paper, and please do not spoon the coffee bean and chocolate mixture onto the baking sheet.
I did this and ended up with espresso bean brittle. It was really hard to each this way, and I ended up throwing it all away. So much for reducing waste.
Dark Chocolate Covered Espresso Beans
[cooked-sharing]
Place a piece of parchment paper on a baking sheet and set aside.
Melt chocolate on the stove top in a doubler boiler. Place a pot of water on the burner and let it boil. Once boiling, place another pot on top of the water pot and mix the chocolate.
Be careful not to burn the chocolate, and be sure to NOT get the chocolate wet. It will ruin the texture and you'll have to start over.
Remove the chocolate from heat. Mix the espresso beans in with chocolate to ensure they're fully coated.
Remove each coffee bean one by one and set on the parchment paper. It won't work to lump them out by spoonfuls on the parchment paper.
Let the chocolate harden on the counter for at least 30 minutes. Or place in the refrigerator for 10 minutes.
Ingredients
Directions
Place a piece of parchment paper on a baking sheet and set aside.
Melt chocolate on the stove top in a doubler boiler. Place a pot of water on the burner and let it boil. Once boiling, place another pot on top of the water pot and mix the chocolate.
Be careful not to burn the chocolate, and be sure to NOT get the chocolate wet. It will ruin the texture and you'll have to start over.
Remove the chocolate from heat. Mix the espresso beans in with chocolate to ensure they're fully coated.
Remove each coffee bean one by one and set on the parchment paper. It won't work to lump them out by spoonfuls on the parchment paper.
Let the chocolate harden on the counter for at least 30 minutes. Or place in the refrigerator for 10 minutes.
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