Chocolate Covered Espresso Beans
Indulge in the perfect balance of bold and sweet with this easy recipe for Chocolate Covered Espresso Beans. Featuring rich dark chocolate (70% cocoa or higher) and robust espresso beans, this quick treat takes just 25 minutes to prepare and satisfies both your caffeine cravings and sweet tooth. A touch of optional coconut oil adds a glossy finish, while a light dusting of cocoa powder elevates the flavor with a gourmet twist. Whether enjoyed as a mid-day pick-me-up, a party snack, or a homemade gift, these bite-sized delights are a crowd-pleaser. Plus, they’re simple to store, making them a handy treat to have on hand. Perfect for coffee lovers looking to create a decadent and energizing snack, this recipe combines simplicity with a touch of elegance.
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Recipe Information
Ingredients
- 1 cup espresso beans
- 8 ounces dark chocolate (70% cocoa or higher, chopped)
- 1 teaspoon coconut oil (optional, for a shinier coating)
- 1 tablespoon cocoa powder (optional, for dusting)
Instructions
Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Place the chopped dark chocolate in a heatproof bowl. If you're using coconut oil, add it to the bowl.
Melt the chocolate gently using a double boiler. To do this, set the bowl over a pot of simmering water and stir constantly until smooth and fully melted. Alternatively, microwave the chocolate in 15-second intervals, stirring between each interval, until melted.
Remove the melted chocolate from heat and allow it to cool slightly for 1-2 minutes.
Pour the espresso beans into the melted chocolate. Use a fork or spoon to stir until all the beans are evenly coated.
Using a fork, lift the coated espresso beans out of the bowl one at a time (or in small clusters) and place them on the prepared baking sheet, separating them as much as possible.
Once all the beans are coated, let them cool at room temperature for about 5-10 minutes. Then transfer the baking sheet to the refrigerator and allow the chocolate to fully harden, which will take about 10-15 minutes.
If desired, lightly dust the hardened chocolate-covered beans with cocoa powder for an extra touch of flavor.
Once set, break apart any clusters so the beans are individually coated. Transfer them to an airtight container for storage, or serve immediately.
Store the chocolate covered espresso beans in a cool, dry place for up to 2 weeks, or in the refrigerator for longer freshness.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 47 mg | 2% | |
| Total Carbohydrate | 138.1 g | 50% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 54.6 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 3199 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
