Chocolate-Covered Coffee Beans

chocolate-covered coffee beans with cup of brewed coffee

The Spruce / Kristina Vanni

  • Total: 25 mins
  • Prep: 20 mins
  • Cook: 5 mins
  • Servings: 12 servings
  • Yields: 3 cups

Chocolate-covered coffee beans are the perfect bite-sized pick-me-up. Not only are they sweet and crunchy, but they come with a caffeine kick. Semisweet or dark chocolate chips work well, but you can also experiment with milk chocolate, white chocolate, or even chocolate with a hint of mint extract. No matter what flavor of chocolate you prefer, these small snacks are the perfect midday pick-me-up. The can be stored in the refrigerator in an airtight container for easy nibbling. Of course, chocolate-covered coffee beans are a great snack on their own, but they are also great topping on your favorite chocolate and coffee desserts. You can also wrap up the beans in a decorative jar or cellophane bag to share as a homemade edible gift.

Just about any coffee bean from your local grocery store or favorite coffee shop will work when making chocolate covered coffee beans. Choose a medium to dark roast coffee bean which will have offer a slightly more bitter flavor to offset the sweetness of the chocolate. Dark chocolate pairs well with lighter roasted beans and milk chocolate pairs perfectly with dark roasted beans. You can also select flavored beans like hazelnut or vanilla for variety.

Ingredients

  • 1 (12-ounce) bag semisweet chocolate chips
  • 1 teaspoon coconut oil
  • 1 cup coffee beans
  • Optional: 1/4 cup unsweetened cocoa

Steps to Make It

  1. Gather the ingredients.

    Chocolate Covered Coffee Beans
    The Spruce / Kristina Vanni 
  2. In a large microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30 second intervals, stirring after each interval until smooth. 

    Chocolate Covered Coffee Beans
    The Spruce / Kristina Vanni 
  3. Dip the coffee beans in the melted chocolate. Mixing well to ensure each bean is evenly coated. 

    Chocolate Covered Coffee Beans
    The Spruce / Kristina Vanni 
  4. Using a fork, remove one bean at a time, letting excess chocolate drip off, and place it on a waxed paper or parchment lined baking sheet. 

    Allow to stand until set. The baking sheet can be refrigerated or placed in the freezer to speed up the setting process.

    Chocolate Covered Coffee Beans
    The Spruce / Kristina Vanni 
  5. If desired, the chocolate covered coffee beans can be rolled in unsweetened cocoa powder for a different appearance and texture. 

    Chocolate Covered Coffee Beans
    The Spruce / Kristina Vanni 

Tips

  • Chocolate can also be melted in a double boiler over simmering water. If you don't own a special double boiler set, it is easy to make your own double boiler by placing a glass or metal bowl over a saucepan of simmering water.  
  • Store in an airtight container in a single layer between sheets of waxed paper in the refrigerator for up to one week and in the freezer for up to one month.

Recipe Variation

  • This recipe for chocolate covered coffee beans works well with the traditional option of semisweet or dark chocolate. These both pair well with coffee. ​However, creamy milk chocolate or white chocolate can easily be substituted as well. In fact, flavored chocolates work well too! Try a chili-flavored dark chocolate bar for a spicy heat, a mint chocolate bar for a wintery touch, or a white chocolate cookies-and-cream bar for an extra sweet treat.

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