1 bar 70 % cocoa chocolate
1 cup roasted coffee beans
Break the chocolate into small pieces. Melt over very low heat, stirring with a spatula, until liquid and smooth. Drop in a handful of beans, and stir them around. Repeat until all the beans are covered. Scoop out a few beans with a small spoon and set them out on waxed paper.
They will harden in about an hour, or you can freeze them for about half an hour. Once hard, they won't stick together and can be stored in any air-tight container.
Eat alone or sprinkle them over ice cream, brownies, or any chocolate dessert!
I was craving the incredible dark chocolate-covered espresso beans from Starbuck (since we still don’t have one in Lyon). But I wasn’t sure how successful my attempt would be, and didn’t feel like running to the store for ingredients. So I used generic 1 brand coffee beans from Carrefour that I had on hand for testing out an antique coffee grinder. For the chocolate I used a bar I had intended for chocolate chip cookies. It too was the famous generic 1 brand.
These little guys were delicious! Especially considering I used the cheapest possible ingredients that just happened to be in my kitchen at the time.