Time 30m Yield 1 1/2 cups Number Of Ingredients 3 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.
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.
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.
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.
More about “chocolate covered coffee beans recipes”
Time 40m Yield 48 Number Of Ingredients 4 Steps:
Line a 9x14-inch baking sheet with a silicone baking mat. Place coffee beans in a food processor and pulse a few times just until coarsely chopped. Melt milk chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted milk chocolate smoother; stir until smooth. Stir coffee beans into melted milk chocolate until coated. Pour milk chocolate mixture onto the prepared baking sheet, spreading mixture to the edges. Refrigerate. Melt dark chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted dark chocolate smoother; stir until smooth. Remove from heat. Pour melted dark chocolate over refrigerated milk chocolate mixture, spreading evenly over the top. Refrigerate until set, 10 to 15 minutes. Peel the silicone mat from the bottom of the chocolate mixture and place onto a work surface. Cut into pieces using a sharp knife. The bark will crack and break as you go.
