Hot Hot Chocolate Espresso Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Response to Triggers You give me four I'll give you more ingredients: habanero, heavy cream, semisweet chocolate, espresso coffee granules. Cook time indicated is for cooling time. Ingredients:
1 lb fine espresso beans |
8 oz semisweet chocolate, chopped |
1 cup heavy cream |
1 tsp instant espresso powder |
1 habanero chili, halved and seeded |
Directions:
1. In a double boiler, melt chocolate. Stir until smooth.
2. In a small heavy saucepan, heat cream, espresso powder, and habanero over a low flame until hab is tender. Do not scorch cream.
3. Transfer cream mixture to a blender and puree habanero. You may strain mixture afterwards if you like.
4. Gradually stir cream mixture into melted chocolate until smooth and creamy. It should be fluid enough to coat your beans, and thick enough to stick.
5. In batches, mix in espresso beans until coated and remove to parchment paper to cool in an even, single layer. Avoid touching beans as they will harden together.
6. Drizzle coated beans with remaining chocolate mix and allow to cool completely. Store in an airtight container and share with everyone!
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