If you’ve ever treated yourself to chocolate-covered espresso beans, you know what a lively little treat it is. The flavors of chocolate and coffee together are hard to beat — just ask any mocha-lover! These are a fun and inexpensive treat to keep on hand, serve at gatherings (though not to the kids!), and give as gifts to your coffee-loving friends and family. Here, we’ll show you how to make chocolate-covered espresso beans at home.
1. Heat your chocolate.
Heat your chocolate chips in a double boiler or small saucepan. Use a 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.
2. Stir in the espresso beans.
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.
3. Remove the chocolate-coated beans.
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.
4. Add toppings (optional) and let dry.
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.
5. Repeat (optional).
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.
TIP: Commercial chocolate-covered espresso beans are shiny because of a lacquer. Don’t worry if your homemade beans aren’t as shiny!
You can use any kind of coffee beans to make chocolate-covered espresso beans. Technically, an espresso bean is not a type of coffee bean. Espresso only refers to the brewing method. While many bags of coffee beans are labeled as espresso beans, this is a brewing recommendation, rather than a variety. For this recipe, we’d recommend a dark roast to complement the chocolate flavor. A light or medium roast may be too acidic or not bold enough to stand up to the chocolate.
You’ll need whole beans, ideally freshly roasted and aromatic, and you may want them to be large to make the process easier. Removing each bean with a fork can be a tedious task, so do yourself a favor and use the largest coffee beans you can find.
This will depend on your personal taste. You can use any kind of chocolate, but make sure it’s a variety you’d eat on its own. Dark chocolate is especially tasty with espresso beans, but you can also use white or milk chocolate.
If you want more chocolate, you can refrigerate your coated beans for 30 minutes and then dip them in chocolate again. For an adult kick, add one tablespoon of your favorite rum to the chocolate after it’s melted.
Once the coated coffee beans have cooled slightly, about 10 to 15 minutes, you can coat them as desired. A few options are rolling in cocoa powder, powdered sugar, cinnamon, cayenne pepper, or finely chopped nuts, sprinkling with coconut, or drizzling with another type of chocolate. You can be as creative as you like!
Whether you like a little snack now and then, want to give the coffee lover in your life a special gift, or want to stock these in your desk for a midday pick-me-up, there is something delightfully special about chocolate-covered coffee beans. But they can be expensive to buy, so why not make some at home? We hope this guide has shown you how to easily make this delicious treat.