Chocolate covered coffee beans are a gourmet, undeniably tasty, antioxidant-filled treat—with a kick. A caffeinated ambrosia you can find for sale at any upscale shopping plaza near you. The smaller the bag, the higher the price they seemingly command.
Here’s the thing about those gourmet chocolate covered coffee beans: Making them takes literally two—count ‘em, two—ingredients.
You have no excuse not to make them.
Also, they’re delicious—and did I mention… they’re loaded with caffeine?
See? There’s just no reason not to.
Here’s how:
Ingredients
- Dark chocolate chips**
- Dark roast coffee beans*
*I recommend dark chocolate for the taste and health benefits (flavan-3-ols, etc.), but you can use semi-sweet morsels, milk chocolate chips, or white chocolate chips according to your personal preference.
**Dark roast is best for making chocolate covered beans because of how the chocolate and dark coffee flavors play off each other.
Instructions
- Heat up the chocolate chips in a small saucepan over low heat. Stir frequently to keep the chocolate from burning.
- Once the chocolate is fully melted and smooth, stir in your dark roast beans and remove your saucepan from heat. Stir until the beans are individually coated, trying to minimize clusters of multiple beans.
- Using a fork, gently pick up the coffee beans out of the saucepan (allowing excess chocolate to drip off) and place them on a baking sheet, plate, or tray. To prevent sticking, add a sheet of wax paper over the surface.
- Allow them to dry and harden on the counter, or in your refrigerator or freezer.
- Enjoy!
Store your homemade chocolate covered coffee beans in an airtight container.
Tip: If you like, before the chocolate hardens, you can dust the beans with a sprinkling of other toppings like chili powder, paprika, nonpareils (those little white or multi-colored sprinkle balls), cinnamon, or sea salt.
FYI, when you make these at home, they’re not going to look as “glossy” as most of the ones sold at stores. That’s because those are covered in a resin/lacquer material to prevent them from drying out before you buy them.
At home you won’t need to worry about that, because if your homemade caffeine treats aren’t completely gone soon, you either made way too many, or you’re eating them wrong.
