Chocolate-Covered Coffee Beans are a caffeinated snack recipe that is easy to make with only 2 required ingredients: Coffee beans (or espresso beans) and chocolate melting wafers. Customize them with your favorite kind of chocolate. They make a great, snack, holiday treat, and edible gift!
Estimated reading time: 5 minutes
Chocolate-Covered Coffee Beans
Hi Everyone, have you ever bought Chocolate-Covered Coffee Beans at a coffee shop or specialty store and thought, “These would be so easy to make!”
I certainly have, many times, that’s how this Chocolate-Covered Coffee Beans recipe came about.
I was also feeling nostalgia for the kind of Chocolate-Covered Coffee Beans that I use to buy at Starbucks a long time ago and I thought, “Why not try a homemade version of them?”
I set the serving size to 1 tablespoon and there are 16 servings in this recipe.
I personally love to use dark roast coffee beans or espresso beans for this recipe.
This is one of those recipes that is somewhere between a snack and candy.
You can let them harden at room temperature but I usually put the tray in the refrigerator for 5-10 minutes.
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This recipe is inspired by Chocolate-Covered Coffee Beans from The Spruce Eats.
The recipe that this recipe is inspired by uses 1 teaspoon coconut oil mixed into the chocolate. I prefer my Chocolate-Covered Coffee Beans to be more like a morsel and not as likely to melt. You can try to mix the chocolate with coconut oil though if you prefer.
If you make these Chocolate-Covered Coffee Beans and like them, please give the recipe a rating in the recipe card below and let us know about it in the comments at the end of the post.
Thank you for reading and following along!
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- Decaffeinated Dalgona Coffee
- 6 ounces chocolate melting wafers or semisweet chocolate chip morsels
- 1/2 cup whole coffee beans
- 1 teaspoon pure vanilla extract, optional
- Put a silicone baking mat or parchment paper on a rimmed baking sheet and set aside. Melt the chocolate in a microwave-safe bowl, in the microwave, at 30-second intervals, stirring in between until fully melted.
- Using a fork or a chocolate dipper, dip the coffee beans into the melted chocolate and lay each bean spaced out on a prepared baking sheet to harden. Allow the chocolate-covered coffee beans to harden at room temperature or place in the refrigerator for 5-10 minutes or until hardened to the touch.
- The recipe that this recipe is inspired by uses 1 teaspoon coconut oil mixed into the chocolate. I prefer my Chocolate-Covered Coffee Beans to be more like a morsel and not as likely to melt. You can try to mix the chocolate with coconut oil though if you prefer.
- Storage: Store the Chocolate-Covered Coffee Beans (in a single layer) in an airtight container for 7 days or in the freezer for 4 weeks.
- Customize the recipe: You can customize this recipe with your favorite type of chocolate, extract or add cinnamon or other spice like chili or Harissa for some heat.
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Pyrex Smart Essentials 8-Piece Mixing Bowl Set
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
AmazonBasics Stainless Steel Kitchen Dinner Forks with Pearled Edge, Set of 12
DOWAN (2 Packs) 2-1/2 Quart Porcelain Serving Bowls - Salad/Pasta Bowl Set, White, Stackable
Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch (2 pack)
AmazonBasics Silicone Baking Mat Sheet, Set of 2
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 103Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 80mgCarbohydrates: 14gFiber: 1gSugar: 9gProtein: 2g
Please note that the Calculated Nutrition is an estimate at best.