- All you need to make the most decadent after-dinner treat ever are three simple ingredients. Look for chocolate-covered espresso beans in bulk food stores.
- Portion size 18 servings
- 340 g dark chocolate chopped
- 225 g white chocolate chopped
- 3/4 cups chocolate-covered espresso beans
In heatproof bowl set over saucepan of hot (not boiling) water, melt dark chocolate. Meanwhile, in separate heatproof bowl, melt white chocolate.
Scrape dark chocolate into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, smoothing top. Sprinkle half of the espresso beans over surface. Spoon white chocolate over top; using spoon, swirl dark chocolate and white chocolate together. Sprinkle with remaining espresso beans. Refrigerate until firm, about 45 minutes. Cut into shards. (Make-ahead: Refrigerate in airtight container for up to 5 days.)