Coffee-Flavored Chocolate: How To Make Chocolate Even Better
Coffee-drinking chocoholics, your day is about to be made. You’re in for a treat, literally, as you learn how to make chocolate even better with this coffee-flavored chocolate recipe. Put your instant coffee granules and whole coffee beans to good use making these delightful confections with a crunchy coating and creamy filling.
Read on for a creative, dessert-related use for your coffee.
What You Need
- For The Chocolate Coffee Exterior
- 2¼ cups of melted milk chocolate, dark chocolate, or chocolate chips
- 2 tbsps of coconut oil
- ½ tbsp of instant coffee granules
- A handful of coffee beans or espresso beans to top
- For The Chocolate Coffee Filling
- 1 cup of date paste
- ¼ cup of cocoa powder
- ¼ cup of almond flour
- 2 tbsps of almond butter
- 1½ tbsps of regular or decaf instant coffee granules
- A pinch of sea salt
- Equipment
- A mortar and pestle
- A spoon or a paintbrush
- A large microwave-safe bowl or container
- A candy mold or a cupcake tray with cupcake papers
At A Glance
Time:
15 minutes
Yield:
20 chocolates
How To Make Coffee-Flavored Chocolate
These coffee chocolates are a sweet treat any chocolate lover would relish pairing with their daily brew. With a few ingredients and 15 minutes, you’ll indulge in a chocolate coffee delight.
How To Make The Chocolate Exterior
There are two main parts to making this recipe. The first step is to create the outer shell.
Step 1: Heat the Chocolate and Coconut Oil
Combine 2 cups of your chosen chocolate and 2 tbsps of coconut oil into a microwave-safe bowl or container. Microwave in 20-30 second increments for about a minute.
Pro Tip: Stir between each interval until everything is fully melted.
Step 2: Add Coffee
Crush ½ tbsp of instant coffee granules as fine as possible with a mortar and pestle. Stir in the coffee with the melted chocolate and coconut oil until smooth.
Pro Tip: You can crush ½ tbsp of freshly ground coffee instead of using instant coffee, but it won’t be quite as smooth.
Step 3: Scoop & Chill
Scoop the melted chocolate into a candy mold or into cupcake papers slotted into a cupcake tray. Coat all sides of the mold or paper with a small paintbrush or spoon. Resist the temptation to eat your product right away and refrigerate the chocolate for 15 minutes.
Pro Tip: To save on time and raw materials, spread the melted chocolate out on a baking tray lined with parchment paper and refrigerate the chocolate to make a quick chocolate coffee bark bar to break apart. If you use sugar-free chocolate, you’ll get a great keto-friendly snack!
How To Make The Chocolate Filling
It’s what’s on the inside that counts. Let’s add a nutty, creamy coffee center to the crunchy coffee chocolate.
Step 1: Melt & Combine
Microwave 2 tbsps of almond butter for 20-30 seconds in the same microwave-safe bowl or container. Stir until smooth.
Crush another 1½ tbsps of instant coffee granules to combine with the rest of the ingredients: 1 cup of date paste, ¼ cup of cocoa powder, ¼ cup of almond flour, 2 tbsps of now-melted almond butter, and a pinch of sea salt. Stir everything into a paste.
Pro Tip: To make your own date paste, boil 6 pitted Medjool dates in ⅓ cup of water to soften. Add 1 tsp of vanilla extract, a pinch of salt, and ¼ cup of water once boiled. Puree to a paste.
Step 2: Fill & Chill
Scoop the filling into the cooled chocolate coffee molds. Seal the chocolate shells with another ¼ cup of melted chocolate. Use a spoon to scrape off any excess chocolate for a smooth finish per piece. Refrigerate for another hour before enjoying your final product!
Pro Tip: Top each chocolate with a coffee or espresso bean for an artful presentation.
Craving more coffee dessert recipes? Start by having your cake and eating it too with our thoughtful selection of coffee cake recipes! Or if you want something easier to make, coffee brownies sound like a better idea.
Final Thoughts
Coffee and chocolate lovers, get ready for the rich flavor that comes from this delicious duo. All it takes is melted chocolate, coconut oil, and instant coffee to build the crunchy chocolate foundation. Fill it with the creamy nuttiness of a mixture made with date paste, cocoa powder, almond flour, almond butter, and coffee for a treat you can’t resist!
FAQs
You can add espresso powder to any baked good with a rich chocolate flavor and plenty of chocolate frostings and sauces. Shake some onto your ice cream or try to experiment with savory dishes by adding espresso into chili and dry rubs for ribs and steaks (1).
Espresso elevates the taste of chocolate in all manner of desserts, including cakes, brownies, cookies, cupcakes, and more. Craft chocolate makers know that espresso to chocolate brings out the latter’s rich flavor, especially if you are using dark chocolate to appeal to the taste buds of dark chocolate lovers.
Yes, you can brew cocoa like coffee for a low-caffeine alternative. Add a few tablespoons of freshly ground cocoa beans into a French Press with just boiled water. Stir and steep for 5 minutes before pressing the plunger down.
References
- Prakash, S. (2020, February 11). This $4 Ingredient Is the Secret to the Very Best Chocolate Desserts. Retrieved May 23, 2023, from https://www.thekitchn.com/instant-espresso-powder-baking-22995363
