“I just found this recipe in a magazine.”
READY IN:
30mins
YIELD:
5 dozen
UNITS:
US

Ingredients Nutrition

  • 9 ounces semisweet baking chocolate, chopped
  • 1 tablespoon espresso beans

Directions

  1. Place espresso beans about 1 inch apart on a piece of aluminum foil.
  2. In a saucepan, melt chocolate over low heat, stirring constantly, until smooth.
  3. Spoon about 1/2 teaspoon chocolate over each espresso bean.
  4. Cool completely.
  5. Store in an airtight container in a cool dry place.
  6. If desired, wrap each candy in a foil wrapper.

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