Chocolate Covered Coffee Beans Recipe

Welcome to another episode edition of  Top Chef Jennifer Daily Shot of Coffee’s Flavorful Friday with your host, the lovely Jennifer Taglione of Stiletto Sports. This week we are taking on the coveted Chocolate Covered Coffee Beans.

So last night I had the brilliant idea to attempt to make my own Chocolate-Covered Coffee Beans. Now, I’ve never once thought “hey, that sounds like a delicious treat!” because the thought of just sitting there and munching on a coffee bean……well, let’s just say it held little appeal. Ew.

But, I was looking for a decadent morsel of yumminess (translation: chocolate) and what’s richer than a coffee bean? Not much.

Ideally, I was hoping to make some Muddy Buddies (Choco-Peanut Butter-Powdered Sugar Covered Chex Mix, YUM!) but I lacked a key ingredient, the Chex. How I got from Muddy Buddies to coffee beans, I have no idea. I just wanted to cover something in chocolate.

I’ve had this bag of coffee beans in my freezer for a year since my old roommate moved out. She took the coffee grinder, left the whole beans. I also have a ton of little candies left from Easter in my fridge (ironically, given to me by the same old roommate). So I figured, why not? If it came out disgusting, it’s not like I was really wasting any real ingredients.

The Good:

1. Chocolate Covered Coffee Beans are ridiculously easy to make. Melt chocolate, stir beans, cool. Eat.
2. You can make them any flavor you want and it’s easy to change! (i.e. Muddy Buddy Beans! Other ideas: Butterscotch, white chocolate, Kahlua or Bailey’s Laced Chocolate……etc)

The Not-So Good

I’m just like a five year old when it comes to my patience for waiting to lick the bowl/beaters before I dig in (also because of my love of all things pink & Barbie but that’s a different blog). So I popped one in my mouth as soon as it was rolled in chocolate. No way was I going to wait 30 minutes for it to chill in the freezer.

At first that delectable little bite was like a drop of heaven in my mouth. Blissful. Then I realized, that was because I used Dove’s Bliss chocolate. But anyway…it was rich and yummy! Bit into the bean and got a nice POW! of added flavor.

And then…….

The Really Bad

Okay, so you know when you eat whole sunflower seeds—especially the flavored kinds—-and you suck off all the flavor and split the shell with your teeth to get the seed out and then have a mouthful of shell too? And sometimes the shell breaks into a few pieces and you feel like your mouth will never be rid of them?

Well, that’s what the bean felt like after the initial pop of flavor. Like a funky sunflower seed. Only bitter. Not really pleasant.

Maybe it’s because the beans were old and freezer stale. I’d be willing to give it another try with some fresh whole beans, particularly a flavored bean. But for now, I’ve decided to eat the ones I made just like a sunflower seed: Eat the yummy coating, split open, suck for a minute, spit out.

The Recipes

I decided to make 3 batches: Blissful Beans, Fancy-Schmancy Beans, and Muddy Buddy Beans. Yes, I made up the names myself.

For all covered beans:

1. Find good beans. Mike recommends using a chocolate flavored one.
2. Melt Chocolate
3. Coat beans in chocolate,
4. Move beans to wax paper to set
5. Freeze for 30 min or pop in fridge for a day to harden.
6. Store in container

Blissful Beans

• Dove’s Bliss Chocolate (also recommend: Ghiardelli, Godiva, Lindor. Obviously regular chocolate works too but I think a richer chocolate is needed to balance the bean)
• Splash of milk or liquor to help melt the chocolate

Fancy Schmancy Beans (these are the kinda you see in gourmet shops)

• See Blissful Beans
• Then, once covered in chocolate, roll in cocoa powder. I used Nestle’s because it was the cheapest

Muddy Buddy Beans (My own concept)

• Reese’s Peanut Butter Cups (or use chocolate chips and some peanut butter melted together)
• Splash of milk to help melt
• Once the beans are covered in Choco-Peanut Butter, roll in powdered sugar

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What do you think? Do you like Choco-Covered Beans? Should I try it again with a  better kind?

Also, stay tuned because coming soon will be my recipe for some truly decadent Choco-Coffee Cheesecake Tarts! They are so luscious I almost don’t want to give away the secret. I’m also hoping to try out a coffee rubbed pork tenderloin!

We’d love suggestions! If you have a great coffee inspired recipe, I’d love to hear about it! I love experimenting with recipe! I think coffee was the trendy ingredient to use on Top Chef the last few seasons so I’ve become addicted to playing with it!

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Photo by Kaptain Kobold.

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Tagged as: Chocolate Covered Coffee Beans, Coffee Recipes, Recipes