Yield: 2 cups
Preheat oven to 350'F. Place the espresso beans on a baking sheet and toast for 8-10 minutes. Let cool. Melt the chocolate in a double boiler over barely simmering water until smooth and creamy. Drop in the espresso beans and stir until the beans are coated. Remove the beans with a slotted spoon and allow the excess chocolate to drip off. Place the beans on waxed paper, separating them so they do not stick together.
When the coated beans are cool but the chocolate is still pliable, roll the beans in your hands to form round balls. Roll each ball in cocoa and set aside until the chocolate coating has set completely.
Makes about 1½ cups.
Submitted By MICHAEL ORCHEKOWSKI On 08-09-95