CHOCOLATE COVERED ESPRESSO BEANS
Provided by Michelle
Number Of Ingredients 2
Steps:
- Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
- Place the chocolate in a microwave-safe bowl and heat for 30 seconds, then stir well, and reheat as needed until completely melted.
- Pour in the espresso beans and use a fork to stir well to coat.
- Use the fork to remove a few espresso beans at a time and bang the fork against the side of the bowl to remove excess chocolate.
- Set the chocolate-coated espresso beans on the parchment paper and repeat with all beans.
- Place the espresso beans in the fridge to set for an hour or overnight.
- When completely dry, move to an airtight container or enjoy immediately.
CHOCOLATE COVERED ESPRESSO BEANS
Make and share this Chocolate Covered Espresso Beans recipe from Food.com.
Provided by Sackville
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Melt the chocolate by breaking it into pieces and warming it slowly in a saucepan over a very low heat.
- When the chocolate is melted, stir in the roasted coffee beans.
- Keep mixing until they are coated in chocolate.
- Lift them out with a fork and drop them onto parchment or waxed paper.
- Separate the beans from one another, then drop into cocoa powder and leave to harden.
- Remove the beans with a palatte knife and keep in a sealed container.
CHOCOLATE-COVERED COFFEE BEANS
Two terrific flavors-coffee and chocolate-come together in this mouthwatering recipe from our Test Kitchen. Learn how to make chocolate-covered coffee beans to enjoy as a snack or use as a topping on your favorite mocha desserts. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1 cup.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 39 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE-COVERED COFFEE BEANS
After some experimenting, I've finally found a way to reproduce the delicious chocolate-covered coffee beans that you often see in coffee shops. This recipes uses 2 two ingredients: coffee beans and chocolate.
Provided by AURYANE
Categories Appetizers and Snacks Snacks
Time 1h20m
Yield 4
Number Of Ingredients 2
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.
Nutrition Facts : Calories 155.7 calories, Carbohydrate 17.8 g, Cholesterol 6.4 mg, Fat 8.3 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 4.6 g, Sodium 28 mg, Sugar 14.4 g
TRIPLE CHOCOLATE ESPRESSO BEAN COOKIES
This is one of my favorite cookie recipes. The dough can be frozen and used later, if you don't want to make them all at once. Just place balls of the cookie dough into freezer bags and toss them in the freezer. Bake them straight from the freezer, increasing the baking time by a couple of minutes to compensate for the frozen dough.
Provided by Annisette
Categories Drop Cookies
Time 25m
Yield 2-3 dozen
Number Of Ingredients 12
Steps:
- Preheat oven 375°F.
- In a medium bowl, whisk together whole-wheat pastry flour, baking soda, baking powder, salt, and cocoa powder. Set aside.
- In a large bowl, cream the butter until light and fluffy. Add in the sugar and beat until the mixture is a thick, frosting-like consistency. Add in the eggs, one at a time, making sure each egg is incorporated before adding in the next one. Add in the vanilla and mix until it is incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring after each addition until the flour is incorporated. The dough should be moist and uniformly brown.
- Stir in the espresso beans and chocolate chips by hand, mixing just until they are evenly distributed throughout the dough.
- Drop the dough by heaping tablespoons onto a cookie sheet.
- Bake for about 10 minutes on the middle rack. Don't overbake or they will dry out. It's best to underbake them just a bit.
- Allow to cool.
Nutrition Facts : Calories 3159.4, Fat 156.4, SaturatedFat 90.5, Cholesterol 444.8, Sodium 1610.1, Carbohydrate 431.5, Fiber 35.4, Sugar 284.2, Protein 42.8
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