Ingredients
Scale
For the Chocolate Coating:
- 8 oz dark chocolate (you can also use milk chocolate or white chocolate if you prefer)
- 1–2 tablespoons coconut oil (or vegetable oil for a smoother finish)
For the Espresso Beans:
- 2 cups whole espresso beans (you can use your favorite brand or even use coffee beans if you don’t have espresso beans on hand)
Instructions
Prepare the Chocolate Coating
- Melt the Chocolate: Break the dark chocolate into pieces and place it in a heatproof bowl. Add the coconut oil and microwave the mixture in 20-30 second intervals, stirring each time, until it’s fully melted and smooth.
- Check the Consistency: The chocolate should be runny and easy to coat the beans. If you prefer a thicker coating, add a little more melted chocolate.
Coat the Espresso Beans
- Add Espresso Beans: Once the chocolate is smooth, add the espresso beans to the bowl. Stir gently to coat each bean evenly with chocolate.
- Spread on a Baking Sheet: Line a baking sheet with parchment paper or a silicone mat. Use a spoon to drop the chocolate-covered beans onto the sheet, spacing them out so they don’t stick together.
- Chill the Beans: Place the baking sheet in the fridge for about 15-20 minutes, or until the chocolate has set and hardened.
Enjoy Your Chocolate-Covered Espresso Beans
Once the chocolate has hardened, you can enjoy your Chocolate-Covered Espresso Beans right away! These little bites of heaven will melt in your mouth with that perfect combination of coffee and chocolate.
- Prep Time: 10 min.
- Cooling Time: 15 min.
- Cook Time: 20 min.
Nutrition
- Serving Size: 2 cups
- Calories: 150-200 kcal
- Fat: 10g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g