Description
Need a 3 PM pick-me-up that’s delicious, fun, and energizing? These chocolate covered espresso beans deliver bold coffee flavor with a crunchy bite, wrapped in smooth, rich chocolate. Perfect as a snack, dessert topping, or homemade gift!
Ingredients
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1 cup whole roasted espresso beans
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8 oz dark chocolate (60–70%), chopped or in chips
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1 tsp coconut oil or neutral oil (optional, for smoother coating)
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Cocoa powder or powdered sugar (optional, for dusting)
Tips:
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Use high-quality beans for best flavor and crunch.
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Choose chocolate you enjoy eating—bar chocolate melts more evenly than chips.
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Coconut oil helps create a glossy, firm shell, but any neutral oil works.
Instructions
1. Melt the Chocolate
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Place chocolate and oil (if using) in a microwave-safe bowl.
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Microwave in 20-second intervals, stirring in between, until mostly melted. Stop and stir to let residual heat melt remaining chunks.
Tip: Avoid overheating—high heat can scorch chocolate and make it grainy.
2. Coat the Beans
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Add espresso beans to the melted chocolate.
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Gently fold to ensure each bean is fully coated.
Pro Tip: Make sure beans are at room temperature to prevent chocolate from seizing.
Notes
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Chocolate seizes: Add a small amount of neutral oil and stir.
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Too bitter? Use milk or semi-sweet chocolate.
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Caffeine alert: Whole beans contain significant caffeine—1 tbsp (~10–15 beans) is a good starting serving.
Nutrition
- Calories: 85 kcal per 1 tbsp / ~10–15 beans
- Fat: 5 g
- Carbohydrates: 9 g
- Protein: 1 g