Homemade Coffee Petit Fours
If you’re looking for an easy homemade Christmas present idea, these delicious
sweets are simple to make and look stunning presented in gift bags or boxes.
Alternatively, why not make a couple of batches to serve with coffee or instead of
pudding at a dinner party?
Chocolate Coffee Beans
A small quantity of freshly-ground coffee beans
A coffee bean silicone mould
One small bar each of good quality dark, milk and white chocolate
Break the dark chocolate into small pieces, and place it in a microwave-proof bowl.
Melt the chocolate slowly in the microwave in twenty-second bursts, stirring between
each burst. Don’t rush this stage, as it’s easy to burn the chocolate and ruin it.
Sprinkle a tiny pinch of ground coffee into the bottom of each coffee bean mould,
then carefully spoon the chocolate into the moulds, levelling the top with a knife.
Place the mould in the fridge until the chocolate’s set, then turn the beans out. Wash
and dry the bowl and mould carefully, and repeat the process with the milk and white
chocolates. Store in an airtight container in a cool, dark place until needed.
Easy Coffee Chocolate Fudge
This basic recipe is very simple. Customise it with chopped walnuts or dried fruit
450g good quality plain chocolate
1 400g tin of condensed milk
1 good tsp instant coffee granules
Break the chocolate into a microwave-proof bowl, and melt it in the microwave as in
the above recipe. Stir in the condensed milk and coffee, and beat the mixture until it’s
smooth. Allow to cool a little. Cover the base and sides of a 20cm square dish with
clingfilm, , and pour in the mixture, smoothing it with a the back of a spoon. When
the fudge is completely cool, turn it out, remove the clingfilm and cut the fudge into
small squares. Place each square into a paper petit four case.
Chocolate-Covered Coffee Beans
A homemade version of a sophisticated treat.
Whole, roasted coffee beans
Good quality plain chocolate
Edible gold lustre (optional)
Start by melting the chocolate in the microwave as detailed above. Cover a chopping
board with clingfilm. Drop the beans into the chocolate, and turn them with a spoon
until they’ve got an even coating. Remove the beans with the aid of two teaspoons,
and drop them onto the chopping board. Place the board in the fridge to set. When
completely set, brush a little edible gold lustre onto each sweet.