Aimee Fortney's Chocolate Covered Coffee Beans - WSMV News 4

Aimee Fortney's Chocolate Covered Coffee Beans

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2 cups semi sweet chocolate chips

1 cup whole coffee beans (I used Nashville Roast Out of Africa, 100% Arabica Beans)

Optional, 1 Tablespoon Peppermint Vanilla Bean Sugar (From Savory Spice Shop)

Optional, 1 Tablespoon Baker's Brew Coffee Spice (From Savory Spice Shop)

In a double boiler (a bowl placed over a sauce pan with simmering water), melt your chocolate chips. You want to use an Arabica type bean, simply because it is less bitter, and tastes better with the chocolate; but use your personal preference! Working in small batches, drop the coffee beans into the chocolate and coat them well. Using a slotted spoon or a fork, remove the coated beans and place on parchment paper. While the chocolate is still wet, if desired, sprinkle the beans with the peppermint sugar or the coffee spice. Allow to set, then either break apart if clumped together, or just scoop up and store in an airtight container. I love to serve these with my Peppermint Mocha Lattes that I made last winter; recipe below.

Easy Peppermint Mocha Lattes

These are so easy to make at home, and you can enjoy them in the comfort of your flannel PJs - no waiting in lines, not to mention much cheaper! You can easily double this recipe, too!

For one drink:

1/2 packet hot cocoa mix (1 ounce size)

1 Tablespoon peppermint simple syrup (recipe below)

1 shot espresso

1/2 cup heated milk plus 1/2 teaspoon peppermint extract

homemade whipped cream

chocolate curls for topping

For Aimee's Peppermint Simple Syrup:

1/2 cup water

1/2 cup sugar

1 teaspoon peppermint extract

In a saucepan over medium heat, heat the water and sugar and cook until the sugar dissolves. This is your simple syrup. Remove from heat and stir in 1 teaspoon peppermint extract. Store in a mason jar and set aside.



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