Choco Latte Coffee Beans Recipes

CHOCOLATE-COVERED COFFEE BEANS

Steps:

• Prehaeat oven to 350°.
• Place coffee beans on baking pan and roast for 8 to 10 minutes.
• Remove and let cool.
• In double boiler, melt chocolate until very creamy.
• Add coffee beans and stir until completely coated.
• Remove with slotted spoon, allowing excess chocolate to drip off and place beans on waxed paper.
• Once the coffee beans have cooled sufficiently, but while the chocolate is still a little soft, roll the beans in your hands to form round balls.
• Roll each one in cocoa and set aside until chocolate has hardened.

ABBEY'S WHITE CHOCOLATE LATTE

Steps:

• Combine the milk and cream in a saucepan, and whisk over high heat until hot and frothy. Remove from heat and stir in the vanilla and sugar. Whisk together hot espresso and white chocolate chips in a mug until smooth. If you are making two, pour half into another mug. Top with the frothy hot milk and stir to blend in the flavoring.

CHOCOLATE-COVERED COFFEE BEANS

Steps:

• In a microwave, melt chocolate chips and shortening; stir until smooth. Dip coffee beans in chocolate; allow excess to drip off. Place on waxed paper; let stand until set, 10-15 minutes. If desired, roll in cocoa. Store in an airtight container.

CHOCOLATE COFFEE LATTE

Steps:

• Microwave chocolate and milk in medium microwavable bowl on HIGH 4 minutes, stirring after 2 minutes. Whisk or stir until chocolate is completely melted and mixture is well blended.
• Stir in flavored instant coffee. Pour into 4 large cups or mugs.
• Garnish each serving with 2 Tbsp. thawed COOL WHIP Whipped Topping and 1/2 tsp. grated chocolate, if desired.

CHOCOLATE-COVERED COFFEE BEANS

Steps:

• Place 1/2 of the chocolate in a microwave-safe bowl. Microwave on low until almost melted, about 1 minute; do not allow chocolate to burn. Remove from the microwave, stir to melt any remaining pieces, and let cool slightly.
• Drop a small handful of coffee beans into the chocolate and drench until completely covered. Fish out with a fork and drop onto waxed paper, making sure beans are separated. Repeat with remaining beans. Let cool until chocolate is solid, about 30 minutes.
• Meanwhile, melt remaining chocolate in the microwave; do not allow to burn. Stir once and cool slightly, about 2 minutes. Drop a small amount of chocolate-covered coffee beans into the melted chocolate at a time, until completely covered with a second coating. Place on a new sheet of waxed paper and let cool completely, about 30 minutes.

CHOCOLATE COFFEE

Steps:

• In a large heavy saucepan, whisk the sugar, cocoa and water until smooth. Cook and whisk over medium-low heat until mixture forms soft peaks when whisk is lifted and resembles thick hot fudge sauce, about 35 minutes. Remove from the heat; stir in vanilla and salt. Transfer to a bowl; refrigerate for at least 2 hours., Beat the chocolate mixture. Add 2 cups whipped cream; mix well. Fold in remaining whipped cream. For each serving, place about 1/2 cup chocolate cream in 2/3 cup coffee or milk; stir to blend.

CHOCO-LATTE COFFEE BEANS

Steps:

• Melt the chocolate in a double boiler until liquid and smooth.
• Drop in a handful of beans, and stir them around.
• Scoop them out with a spoon, and set them out on waxed paper.
• Keep them separate.
• Continue until all the beans are covered.
• They will harden overnight, or if you are in a hurry, you can freeze them for about half an hour.
• Once hard, they won't stick together and can be stored in any air-tight container.
• When thinking of increasing the amount of beans keep in mind that the separating part can be time consuming.