I have always enjoyed chocolate covered espresso beans, but I have never been able to understand why they tend to be so expensive. There have been times in my life I think where I have spent $8 for a small bag. It doesn’t make any sense. The materials themselves are not actually expensive. I think they are a great little pick me up. They are a little snack that feels just too sophisticated to actually seem unhealthy (chocolate has antioxidants, right?). These turn out to be super fast to make, and I know I would love to receive chocolate covered espresso beans as a gift myself.
RECIPE: CHOCOLATE COVERED ESPRESSO BEANS
1/3 – 1/2 pound espresso beans (I used Green Mountain Dark Magic Espresso Blend which worked great)
12 oz. bag of chocolate chips (I used Ghiradelli 60% cacao bittersweet chocolate)
2 cups cocoa powder (I used Penzey’s Spices Dutch Process Cocoa Powder which is very rich & delicious)
- Fill a sauce pan with water and bring it to a simmer. Place a bowl or other saucepan on top on the simmering water without touching. Stir the chocolate occasionally and let it melt completely. Dump a bunch espresso beans in the chocolate and stir.
- Set up two baking sheets with parchment paper or silpats. Put the cocoa powder in a wide bowl. Stir the chocolate and espresso beans with a fork.
- Gradually scoop up some of the beans and let the melted chocolate drip back into the pan or bowl.
- Drop the espresso beans spread out on your baking sheets. A minute or two later drop the espresso beans in the bowl of cocoa powder in a few batches.
- Take the espresso beans from the cocoa bowl and place them in a colander. Shake the excess cocoa powder over the baking sheets.
- As you do this to all of them, place the finished beans on plates in a single layer to cool completely.