chocolate covered espresso beans

[lorilei]

http://www.cookinglight.com/bbs/smile.gif Nobody liked your question, huh?

Let me assure you that chocolate covered espresso beans are no big deal to make yourself. I've done it a number of ways and they always turn out tasting delicious. They're not perfectly shaped and they don't have the beautiful "sheen" of the storebought variety... but half of their appeal is that they look homeade, and the other half is that they taste good!

Here's a recipe I've used:

Chocolate Covered Espresso Beans

1 bag of espresso beans (1/4 lb or so)
1 bag of nestle chocolate chips
1 sheet of wax paper

This is an easy recipe! Place the sheet of wax paper over a cookie sheet. Place the espresso beans about 1/2 inch apart. Melt the chocolate either in a pan on the stove or in a microwave safe dish in the microwave. Spoon the melted chocolate over the beans and set them in the fridge to harden. Once they're hard, they're ready to eat.

***Suggestion*** -after the first layer of chocolate dries, put on another coat, this gives you a thicker chocolate layer and tastes even better.

[Susann]

Thanks Lorelei!!

Reason #950392 that I love this BB-people are always willing to answer my silly questions!! http://www.cookinglight.com/bbs/smile.gif

[Linda I LIght]

What a great BB. I love chocolate covered espresso beans. I think I will make them for the holidays and give them as a gift with a "recipe in the jar" for brownies. YUM,
thanks

[slknight]

To get that "sheen" when dipping chocolate, add about a tablespoon of Crisco to the chocolate chips while you're melting them. It's gross, and definitely not light, but it does make chocolates shiny. I've never done the espresso beans, but it works for my chocolate peanut butter "death balls."

[This message has been edited by slknight (edited 10-11-2000).]

[Linda I LIght]

SLKNIGHT, Please post your recipe for "death balls", how can you go wrong with peanutbutter and chocolate. Thanks

[Susann]

This question is inspired by Julia's recent chocolate fondeau post.

I was thinking about those delicious chocolate covered espresso/coffee beans. Are they just what the name implies, or is there some hidden secret to creating them? Has anyone tried to make them?

[BethH]

I agree! Let's hear about the Chocolate/Peanutbutter Deathballs! I'm drooling down my chin just thinking about eating one with my morning coffee. Yum!

[Natasha]

Recipes like choc-pb balls also sometimes call for paraffin wax - though I personally never bother with the stuff (too lazy!) http://www.cookinglight.com/bbs/biggrin.gif

Look forward to the death ball recipe, slknight http://www.cookinglight.com/bbs/smile.gif I'm always up for something new. My choc-pb ball recipe uses pb, choc, Rice Krispies, paraffin wax, and not much else...maybe nothing else, in fact!

[MrsReber]

Natasha, your recipe sounds just like mine! Chocolate chips and a little parrafin wax melted. Then mix one box 10x sugar, rice krispies, a jar of pb, roll into balls and coat dip in the chocolate. Yes, they are shiny, too! And a very big hit at Christmas! My husband used to make them until I came along. Now he still takes the credit, but I do the work!

[slknight]

You asked for it, you got it. But I warn you, these are so far from "light," it's not even funny. I only make them at Christmas because they are so evil. I always double them, and end up making about 8 batches because they make great gifts. The recipe originally came from "Seventeen" magazine A LONG time ago (probably mid 1980s).

Chocolate Goobers

1 cup confectioners' sugar
1 1/4 cups graham-cracker crumbs (about 12 cookie squares)
1/2 cup butter or margarine
1/2 cup creamy peanut butter
1 package (6 oz.) semisweet chocolate chips
1 tablespoon vegetable shortening

In a medium-sized bowl, combine confectioners' sugar and graham-cracker crumbs; set aside. In a small saucepan, heat butter or margarine and peanut butter over low heat until melted. Stir into crumb mixture. Shape peanut-butter mixture into 1-inch balls; set aside. In another small saucepan, heat chocolate chips and shortening over low heat until melted. Drop peanut-butter balls into chocolate to coat. Remove by scooping them up with a fork, and place on wax-paper-lined cookie sheets or plates. Refrigerate until firm, about 1 hour. Makes thirty-six goobers.


I figured out the fat and calories on this once and was so appalled that I promptly chose to ignore it. <grin> I find it's best to let the peanut butter balls cool and harden a little before you dip then in the chocolate so that they stay together better. Also, I usually melt the chips in the microwave.

[Linda I LIght]

slknight, Thank you for the recipe for the "Chocolate Goobers", they look great and easy. And I throw all caution to the wind when it comes to Christmas cookies and healthy, I don't think they go together well.