Chocolate Covered Espresso Bean Ducks
This is a fun and simple little recipe, especially designed for Easter. Little kids can get involved with preparing this one, but the final product is strictly adult-fare. I suppose that you could substitute decaf. beans, but I think that would defeat the purpose of the candy.
Ingredients for the Chocolate Covered Espresso Bean Duck Candy (Makes approx. 20 ducks)
- 3 cups semi-sweet chocolate chips
- 1/2 cup heavy cream or milk
- powdered unsweetened cocoa
- approx. 60 espresso beans (three per duck)
- rubber ice-cube trays in the shape of ducks (available at Target or at a party supply store)
- a double boiler, or two pots that will stack safely
Step-by-step, with pictures
Melt the Chocolate: In a double boiler, boil water in the bottom level of the double boiler pot. Bring the water to a rolling boil. Add chocolate chips to the top level, then slowly stir in the cream. Stir until the mixture is smooth and thin. Lower the heat and stir occasionally until it is time to use the chocolate.
Prepare the Trays
Lightly powder the rubber trays with unsweetened cocoa.
Fill each duck reservoir half-way with chocolate. Place 3 coffee beans in each reservoir.
Add more melted chocolate to each reservoir, enough to fill each duck to the top. Lightly tap or jiggle the tray on the countertop. This will settle the chocolate and ensure that there are no air pockets in the candy. Then take a knife and scrape the excess chocolate from the tray. Glide the knife over each reservoir to create a smooth surface for the back of the candy.
Put the candy trays on a flat surface in the freezer for approximately 10 minutes. Remove the candy and gently remove the ducks from the tray. This is not as difficult as removing ice cubes since the duck trays are rubber and are very pliable. You'll notice that the powdered cocoa has given the candy a matte finish. Now place the ducks on a plate or put them in an Easter egg for final presentation.
Published: April 2000, Last Modified: September 2011