Chocolate and coffee go together perfectly, and not just in mochas! You can make chocolate-covered espresso beans in just a few simple steps. They're the perfect afternoon treat or gift for your faovrite coffee lover.
Chili powder, cocoa powder, or cinnamonoptional garnish
Heat your chocolate chips in a double boiler or small saucepan. Use low heat and stir frequently to keep the chocolate from burning or seizing. You can also do this in the microwave, using 20-second increments and stirring in between.
Once the chocolate is smooth and fully melted, remove it from the heat and stir in your espresso beans. Make sure they're fully coated and not clumped together.
Gently remove the chocolate-coated coffee beans with a fork. Pick them up one at a time and allow the extra chocolate to drip off. Leave them to harden on a baking sheet, plate, or tray. To keep them from sticking, cover the surface with wax or parchment paper.
If you'd like, you can add toppings like chili powder, cocoa powder, or cinnamon. Just make sure you do this while the chocolate is still shiny and soft! You can let your beans harden on the counter or in the refrigerator or freezer.
To increase the chocolate-to-espresso ratio, you can add second and third coats of chocolate to your beans. After they're fully hardened, repeat the steps above.
Now the fun part: enjoy your chocolate-covered espresso beans! They make great gifts, after-dinner treats, or afternoon pick-me-ups. Store them in an airtight container.
Commercial chocolate-covered espresso beans are shiny because of a lacquer. Don't worry if your homemade beans aren't as shiny!