Chocolate Covered Espresso Beans
1 cup Encore! Coffee's 100% Brazilian Gourmet Reserve Espresso Roast, whole beans (250 ml)
4 oz. milk chocolate (pieces) (150 g)
3 tbsp cocoa (50 ml)
Preheat oven to 350º F.
Place coffee beans on baking pan and roast for 8 to 10 minutes. Remove and let cool.
In double boiler, melt chocolate until very creamy.
Add coffee beans and stir until completely coated.
Remove with slotted spoon allowing excess chocolate to drip off and place beans on waxed paper so they do not stick together.
Once the coffee beans have cooled sufficiently, but the chocolate is still a little soft, roll the beans in your hands to form round balls. Roll each one in cocoa and set aside until chocolate has hardened.
Makes about 1 1/2 cups.