Chocolate and coffee create one of the most universally enjoyed flavor combinations in the world. Café mocha is not always convenient though. And how many times can you indulge in fudge icing cake with added espresso before your waistline or budget explodes?
Homemade chocolate covered coffee beans are a splendidly fast and convenient way to have the best of two worlds. It is simple to make, even if you have no culinary skills. Can you melt chocolate and allow it to set? That’s it besides sprinkling a bit of cocoa powder.
In this tutorial, we will show you step by step how to make chocolate covered coffee beans. At most the recipe requires 2.5 hours to complete, and other than 30 minutes of that time you are not even in the kitchen. Best of all, this recipe calls for a pot, stove, wax paper, and three ingredients, and wallah!
The result is a delicious tiny morsel with a small amount of caffeine. A creamy chocolate coating naturally softens the bitterness of the coffee bean.
How Much Caffeine is in Chocolate-Covered Coffee Beans?
The caffeine in chocolate-covered coffee beans comes from both the chocolate and the coffee bean itself. This can cause the amount of caffeine to vary with each batch. Dark chocolate has a higher caffeine content than milk chocolate, so the type of chocolate you choose can cause a slight difference. On average, one chocolate-covered coffee bean contains between 3 and 5 milligrams of caffeine.
Types of Chocolate for Chocolate-Covered Coffee Beans
You can use any chocolate type you desire. Vegan dark chocolate is our preference, but every now and then we like to change it up! Feel free to pick your favorite:
Dark Chocolate
Dark chocolate is a great vegan option and has the fullest chocolate flavor.
Milk Chocolate
If you have a need for creamy chocolate, by all means go for the milk chocolate to coat your coffee beans!
White Chocolate
White chocolate is white because it is made of cocoa butter, sugar, and milk, skipping the cocoa solids altogether. It would be a nice contrast to the coffee bean’s dark color.
Ruby Chocolate
Have you ever heard of ruby chocolate? Its color is in fact natural and comes from ruby cocoa beans (based on the process). How beautiful would chocolate covered coffee beans look in ruby? Think wedding favors, Valentine’s day gifts, etc.
Step #1. Prepare Ingredients
- 1 cup coffee beans, roasted
- 1 cup dark chocolate, chopped
- 3 tbsp. cocoa powder
- Wax paper
- Double boiler (or a pot and metal bowl)
Learn how to roast your own coffee beans at home!
Step #2. Melt Chocolate
In a double boiler (or a metal bowl placed over a pot of simmering water), melt chocolate until very creamy. Turn off the heat.
Step #3. Add Coffee Beans
Add coffee beans and stir until completely coated.
Step #4. Place the Beans on Wax Paper
Scoop them up with a small spoon, allowing excess chocolate to drip off, and place them on a piece of waxed paper on a cookie sheet (try to place them individually, but if some stick that’s not a big problem).
I know this seems like it may be tedious, but it doesn’t take as long as you might think, especially if you let the kids join in. My kids loved helping me out with this recipe!
COOKING TIP: Try using 2 spoons for this step; one to pick up the bean and 1 to scrape it off of the other spoon. This will save you some time.
Step #5. Let the Coffee Beans Cool
Let them cool. It will take about 1-2 hours, depending on room temperature. Once the chocolate is solid, break apart any big chunks.
Step #6. Divide in Half & Sprinkle with Cocoa
Separate half of the chocolate-covered coffee beans, and cover one part with cocoa powder.
Step #7. Serve & Enjoy
These rich, edible, chocolate-coated coffee beans look elegant enough to set in a bowl as a centerpiece for lunch or a party. One of my favorite ways to eat these is sprinkling them over ice cream!
You can also keep them on hand as a snack or a pick-me-up at home. If you could keep them from melting into a gooey mess, you might take them everywhere.
Since you do not really want to eat too many at one time (due to the caffeine content), it is ideal to keep them in an airtight container that you can slide into the refrigerator or freezer.
You may decide you prefer to substitute semi-sweet or milk chocolate for the dark variety or even chocolate flavored with mint, chili, etc. Some people combine one or two different types.
You can even experiment with different toppings like melted white chocolate, icing sugar, or ground pecans or walnuts. Arabica coffee beans work best for our recipe because they have a better taste than robusta, are more sweet/less bitter and lower in caffeine.
This is a great recipe to blend just enough bitter and sweet to create an alternative small dessert or a great gift.
How to Make Chocolate Covered Coffee Beans
Ingredients
- 1 cup coffee beans - roasted
- 1 cup dark chocolate - in pieces
- 3 tbsp. cocoa powder
Instructions
- In a double boiler (or a metal bowl placed over a pot of simmering water), melt chocolate until very creamy. Turn off the heat.
- Add coffee beans and stir until completely coated.
- Scoop them up with a small spoon, allowing excess chocolate to drip off, and place them on waxed paper (try to place them individually, but if some stick that's not a big problem).
- Let them cool. It will take about 1-2 hours, depending on room temperature. Once the chocolate is solid, break apart any big chunks.
- Separate half of the chocolate-covered coffee beans, and cover one part with cocoa powder.
- Serve & enjoy!
Equipment
Video
Notes
- I like to use arabica beans for this recipe as they have a better taste than robusta, are more sweet/less bitter and lower in caffeine.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Looking to further enhance your cooking skills? Check out…How to Sauté Mushrooms
This is a Great way to enjoy the caffeine experience in the morning
without having to worry about where your coffee cup is. THANK YOU!
You’re welcome! I’m glad you enjoyed it, Jeff. 🙂
Thanks for this! And I had no idea I could make my own chocolate covered coffee beans! I want that rhuby chocolate too!!!
Thanks Terri, the ruby chocolate would be so fun!!
Love that you’re sharing this recipe! I ate way too many of them when I was in university…and I think I was more addicted to the flavors of chocolate and coffee than to their actual “purpose”!
Lol, I think that is very common Lisa. How can you resist?!
These will make a wonderful homemade Christmas gift. Thanks for the great idea!
Thanks Vanessa!
What fun, Joss! I have never thought about making my own Chocolate Covered Coffee Beans until I read your post. Thanks so much for the step-by-step instructions. These would make excellent edible gifts. Thanks for sharing!
Thanks Denise! They make an excellent gift. Glad you like the step by step!
what a cute idea. I wonder if it gets too hard on the teeth when you bite it.
Thanks! Not in my experience. When coffee beans are roasted, they become quite crunchy and break up easily.
I used to buy these, but making them is so simple, and they are a perfect afternoon pick me up. Thanks for sharing!
It really is simple and a fun activity to do with the kids. Thanks Colleen!
Love this for a Christmas gift idea! I’ve never made chocolate covered coffee beans, and it’s been a while since I’ve had them. A few would be a nice little afternoon pick-me-up right now. Great post Joss. Appreciate the step by step description and photos!
Thanks Leanne! I do give these as gifts, and people seem to love getting them.
Oh my…have you ever brought back memories of my university years with this recipe! I ate so many back in the day, just to stay awake. I would love to try making them and maybe send some to my daughter who is in university!
I love that food can take you back like that! And I’m sure your daughter would appreciate it – so needed in Uni. Thanks for the comment Bernice!
Such a good idea for a homemade Christmas gift! Great instructions!
Yes, it is a great food gift! Thanks Elaine.
I’ve never tried these before & they were simple + delish!
Thanks Sonya!