Chocolate Covered Coffee Beans Food

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CHOCOLATE-COVERED COFFEE BEANS



Chocolate-Covered Coffee Beans image

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

2/3 cup semisweet chocolate chips
1-1/2 teaspoons shortening
1/2 cup coffee beans
Baking cocoa, optional

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



Chocolate-Covered Coffee Beans image

Posted in reply to a request for gift-basket recipes. Found on a grocery-store display for Van Houtte coffee. Since I haven't made this recipe yet, the times are a guess.

Provided by Evamyth

Categories     < 30 Mins

Time 30m

Yield 1 1/2 cups

Number Of Ingredients 3

1 cup coffee beans, of your choice
4 ounces milk chocolate pieces
3 tablespoons cocoa

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.

Nutrition Facts : Calories 444.4, Fat 23.4, SaturatedFat 14, Cholesterol 17.4, Sodium 59.7, Carbohydrate 50.9, Fiber 4.6, Sugar 38.9, Protein 7.8

CHOCOLATE-COVERED COFFEE BEANS



Chocolate-Covered Coffee Beans image

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

4 ounces milk chocolate, chopped, divided
½ cup 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.

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

CHOCOLATE COVERED ESPRESSO BEANS



Chocolate Covered Espresso Beans image

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

75 g dark chocolate
30 g whole espresso coffee beans
cocoa powder

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.

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  • Refrigerate the coffee beans for 5-10 minutes while you prepare the chocolate coating. Line a baking sheet with parchment paper.
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