5 Ingredients or Fewer

Marcona Almonds Dipped in Coffee Flavored White Chocolate

April 17, 2011
3 Ratings
  • Makes 40 to 50 Chocolate Covered Almonds
Author Notes

These goodies are a nice little host or hostess gift with a tiny boost of caffeine, and who doesn't love chocolate? I like the combination of crunchy, salty, sweet and the slightly bitter taste that the coffee imparts. —Bevi

What You'll Need
  • 40 to 50 Roasted and Salted Marcona Almonds (Costco sells a good product)
  • 4 ounces Premium baking bar of white chocolate, chopped finely
  • 1 tablespoon Strong, hot black coffee
  • 1/2 cup Fresh coarsely ground coffee beans
  1. Assemble all your ingredients.
  2. Put 3/4 of the chocolate in a glass bowl in the microwave. When it is melted, ( it took me two 30-second passes) take the chocolate out and stir. Immediately add the rest of the chocolate and stir well.
  3. After you stir the melted chocolate, immediately add the tablespoon of coffee and keep stirring.
  4. Start dipping the almonds in the melted chocolate/coffee mixture. Work quickly because the chocolate may seize in a matter of minutes.
  5. Using a fork, place the chocolate-dipped almonds on a parchment-lined tray. Immediately sprinkle the ground coffee beans on the almonds.
  6. Let the almonds set until hardened, and serve as treats, or use in other recipes as garnish.

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • lapadia
  • Niknud
  • TiggyBee
  • Sagegreen

Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.

14 Reviews

LeBec F. March 23, 2015
oh man, would/will i be in trouble if i start eating these!
Have you since tried adding a thinner to the white chocolate- a fat or heavy cream maybe? I wonder what they would be like if one sieved Medaglia d'oro instant espresso over the white chocolate as it sets? Maybe not an improvement over the ground beans.....
lapadia December 9, 2011
Yes please!
lapadia June 16, 2013
Ditto!! :)
Niknud October 24, 2011
They're like chocolate covered espresso beans....only better! Probably just as addictive though....
Bevi October 25, 2011
Ha! Very addictive, and there are also seizing issues when the coffee is added to the melted white chocolate. I am going to try drbabs shortening trick when I make them for the holidays.
TiggyBee April 18, 2011
These look lovely Bevi!
Bevi April 18, 2011
Thanks, TiggyBee!
Sagegreen April 17, 2011
Love the rich combination of textures and flavors. I would love to eat these!
Bevi April 17, 2011
Beware Sagegreen - they are addictive!
boulangere April 17, 2011
I don't doubt that one bit.
Bevi April 17, 2011
Maybe add a touch of blue food coloring to get a little robin's egg?
boulangere April 17, 2011
Be sure to use an oil-based color. The regular grocery store colors are water-based, and will "seize" your chocolate - it turns all lumpy and clumpy, and sadly there is no cure. Check a good crafts store. Colors for chocolate will specify that on the packaging. Great idea, by the way.
Bevi April 17, 2011
Thanks boulangere - I also noticed how the humidity in the air prevented the chocolate from setting quickly - I put them in the fridge to help them along.
boulangere April 17, 2011
Mmm. Good observation.