CHOCOLATE EXPRESSO RECIPES
CHOCOLATE COVERED ESPRESSO BEANS RECIPE - FOOD.COM
Make and share this Chocolate Covered Espresso Beans recipe from Food.com.
Total Time 10 minutes
Prep Time 0S
Cook Time 10 minutes
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Melt the chocolate by breaking it into pieces and warming it slowly in a saucepan over a very low heat.
- When the chocolate is melted, stir in the roasted coffee beans.
- Keep mixing until they are coated in chocolate.
- Lift them out with a fork and drop them onto parchment or waxed paper.
- Separate the beans from one another, then drop into cocoa powder and leave to harden.
- Remove the beans with a palatte knife and keep in a sealed container.
Nutrition Facts : Calories 187.9, FatContent 19.6, SaturatedFatContent 12.1, CholesterolContent 0, SodiumContent 9, CarbohydrateContent 11.2, FiberContent 6.2, SugarContent 0.3, ProteinContent 4.8
CHOCOLATE ESPRESSO FUDGE RECIPE - DESSERT.FOOD.COM
The taste of espresso coffee combined with creamy rich chocolate and crunchy toasted pecans-are you hungry yet?
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 64 pieces
Number Of Ingredients 7
Steps:
- Line a 8" square pan with foil; spray with nonstick cooking spray. Place chocolate, marshmallows and espresso coffee powder in a large bowl. In a heavy large saucepan, stir together sugar, evaporated milk and butter. Bring to a rolling boil over medium heat, stirring occasionally; boil 6 minutes.
- Now pour hot milk mixture over the chocolate mixture. Stir gently until combined with a clean spoon. Let stand 3-4 minutes until marshmallows are soft; stir until smooth. Stir in the pecans. Pour into the square pan. Refrigerate 3-4 hours or until firm. Cover tightly and store in the fridge up to 3 weeks.
- Note:.
- To toast the pecan halves, place on a baking sheet; bake at 350*F. for 6-8 minutes or until slightly darker in color. Cool and enjoy!
Nutrition Facts : Calories 108.4, FatContent 7.8, SaturatedFatContent 3.6, CholesterolContent 5.3, SodiumContent 9.4, CarbohydrateContent 11.2, FiberContent 1.5, SugarContent 7.8, ProteinContent 1.6
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