This is a great addition to any holiday dessert bar and it’s super easy to make. Feel free to swap out the topping with crushed peppermint, candied nuts or whatever else strikes your fancy. While this is simple to make, have all your equipment and baking sheet ready to go. And remember to keep the water at no more than a simmer to keep from burning the chocolate. We used Ghiradelli chocolate chips. If your bag is a little smaller or bigger than the size below you’ll be fine. Just make sure to use roughly the same amount of white and bittersweet chocolate.
- 11 oz bittersweet chocolate chips
- 11 oz white chocolate chips
- 1/2 cup coarsely ground espresso beans
- 1 tbsp cinnamon sugar
Line a baking sheet with parchment and have a rubber spatula and icing knife handy. Mix the cinnamon sugar and espresso beans in a small bowl. Set aside. Set the bottom half of a double boiler over medium-low heat and bring water to a simmer. Put white chips in a metal bowl large enough to set over the pan. Put dark chips in the top half of the double boiler. Set over the simmering water. Melt chocolate stirring often. Once just melted pour the chocolate onto the prepared baking sheet and smooth into one even layer with icing knife. Clean the knife once done and set white chocolate over the simmering water. Melt chocolate stirring often. Once melted, pour over the bittersweet chocolate. Smooth into one layer with icing knife. If you have some bleed through don’t worry. Sprinkle the espresso bean mix in an even layer over the top. Refrigerate for 1-3 hours. Once hardened break into pieces and store in a tin in the refrigerator.