#sorrynotsorry Christmas cookies, but you’ve been replaced. Maybe forever.
Who is obsessed with dark chocolate-covered espresso beans? Who has coffee+chocolate-crazed friends they need to get gifts for? Who is on a budget and can’t shell out for Trader Joe’s addictive chocolate-covered espresso beans errrryday?!!
I’ll tell ya who. This girl. And I’m quite confident I’m not alone. 🙂 Trying to sort out how to fuel my coffee/chocolate addiction, make cute gifts for dear pals, and not wreck my bank, I basically had a “DUHGIRLHEYEUREKA” moment:
HOMEMADE DARK CHOCOLATE COVERED ESPRESSO BEANS
Why had I never thought to do this myself before?! Infinitely cheaper than store bought, bound to make the cutest gifts ever with a little Pinterest-y kinfolk-y craft touch, and, in my humble opinion, EVEN DANG TASTIER, PEOPLE.
I had this stroke of “duh” while sippin’ a dirty chai, and my delish-drink-turned-epic-foodietreat creativity started rolling ( #pumpkinspicelattecupcakes, anyone?). I ended up going a few leaps further than just chocolate covered espresso beans and came up with three beyond easy, super affordable, and NOM YOUR FACE OFF good chocolate+espresso sweets:
1. Dark Chocolate Covered Espresso “Snowballs”
Makes 15-30 depending on size
- 2 cups of dark chocolate chips (or semi-sweet, or milk, I don’t really care! . . .you can even make your own ala Chocolate Covered Katie)
- 1 cup (or more, depending on just how much espresso you want in each bite) of espresso beans, preferably dark french roast (the darker, deeper brown will have sweeter and less bitter aftertaste)
- 1-3 TBS milk of choice
- 1 1/2 cups powdered sugar
1. Cover baking sheets in parchment paper. Set aside.
2.Melt your chocolate and milk of choice together. You can use a microwave, melting in twenty second increments. BUT I think the easiest method is honestly putting the chocolate and milk directly into a small pan on medium-low heat, and stirring until melted and then immediately removing from heat. Pour into medium-sized bowl. Voila.
3. Pour espresso beans into melted chocolate and stir until all beans are coated. As the chocolate begins to cool, it will stiffen slightly with the beans. This is a good thing.
4. Using a spoon or your hands, scoop out gumball-sized amounts of the chocolate espresso bean mixture, shape loosely into a ball, and roll in powdered sugar. It will be easier to shape them as you coat them in powdered sugar.
5. Place finished balls on parchment-covered baking pan and place in fridge (or freezer if you need ’em to set super fast). DEVOUR. Or try to share, good luck.
2. Peppermint Mocha Espresso Bean Clusters
Makes 15-30 depending on size
- Literally exactly the same as the “snowballs,” EXCEPT swap out the powdered sugar for 4 to 6 candy canes chopped into small pieces with a food processor (or knife and seriously Zen master dedication)
1. Also literally exactly the same as above EXCEPT roll your yummy chocolate-covered espresso clusters in crushed peppermint instead of powdered sugar.
Makes however dang many pieces you break your bark into 🙂
- 1/4 cup coconut oil, melted
- 1/4 cup chai latte powder (I used this, but this looks like a great vegan option. . .you could even use your own chai spice mix and bulk it with powdered sugar)
- 3 Tbs powdered sugar
- 1 cup dark espresso beans
- 1 tsp pumpkin pie spice
1. Cover small sheet pan in parchment paper. Set aside.
2. Mix melted coconut oil with chai latte powder and powdered sugar in a small bowl. Add espresso beans and stir until coated.
3. Pour and spread out chai-espresso mixture across sheet pan.
4. Sprinkle with cinnamon and refrigerate or freeze until firm and breakable.
5. FALL IN LOVE WITH THIS BARK FOREVER AND EVER AND EVER
As far as wrapping is concerned, Michael’s has totally solid and affordable packaging options. But beware, that cute silver ribbon I used has a serious case of glitter shedding. . .
What DIY gift ideas do you have lined up? Any other yummy espresso candies?