Ingredients:
75 g dark chocolate
30 g whole espresso coffee beans
cocoa powder
Directions:
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.
Servings: 2
Time preparation: 0 min.
Time total: 10 min.