Chocolate Covered Coffee Beans

Here is a recipe sure to please. You may even think about making these as a gift around the holidays. These are one of my favorite treats!

3/4 cup dipping chocolate dark, milk or white (the best you can afford)
1/2 cup coffee beans, roasted
cocoa powder if desired

Melt the chocolate in a double boiler or in a bowl in the microwave (see your microwave’s settings for melting chocolate.) When the chocolate is melted, pour in the coffee beans and stir to coat. Remove the beans one by one with a fork. If desired, roll in cocoa powder. Place on a baking sheet covered with waxed or parchment paper. Place in refrigerator to set. Enjoy.

Jody Victor

Make your own Caffe Mocha at home

Here is a simple recipe Jody‘s crew gleaned from looking at several ways to make Caffe Mocha.

For the syrup:
1/4 cup cocoa powder
1/2 cup sugar
1 dash salt
1/2 cup water
1 tsp vanilla extract

The syrup makes about a cup.

For the coffee:
Brew as much coffee as you want double strength

For each cup of Caffe Mocha:

Use about 1-2 tablespoons syrup (above) and add 1/4 cup double strength coffee. Add 3/4 cup hot milk (steam it if you can). Enjoy

Jody’s Mocha Pudding Cake

Try this scrumptious cake next time you want something sweet with your java….

Mocha Pudding Cake


Nonstick cooking spray

1 cup all-purpose flour

3/4 cup granulated sugar

1/4 cup unsweetened cocoa powder

2 tsp baking powder

1/2 tsp salt

1/2 cup fat-free milk

1/2 cup applesauce

1 tsp vanilla

1-3/4 cups hot water

3/4 cup packed brown sugar

1/4 cup unsweetened cocoa powder

1 tsp instant coffee granules


1. Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray.

2. In a large bowl combine flour, granulated sugar, 1/4 cup cocoa powder, the baking powder, and salt. Stir in milk, applesauce, and vanilla until thoroughly mixed. Pour into prepared pan.

3. In a small bowl combine the hot water, brown sugar, 1/4 cup cocoa powder, and the coffee granules. Carefully pour water mixture over cake batter. Bake in a 350 degree F oven for 45 minutes. Spoon warm cake and pudding into dessert dishes. Serve with ice cream if desired. Makes 10 servings.

Jody Tries Mocha Cherry Cake

Mocha Cherry Cake


Unsweetened cocoa powder

2 cups granulated sugar

1-3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 eggs

1 cup buttermilk or sour milk

1 cup strong brewed coffee, cooled

1/2 cup cooking oil

2 teaspoons vanilla

‘2-1/2 cups ricotta cheese

1/2 cup granulated sugar

1/2 cup miniature semisweet chocolate pieces

1/2 cup chopped maraschino cherries, well drained

2/3 cup butter

1/2 cup unsweetened cocoa powder

7-1/2 cups sifted powdered sugar

1/2 to 2/3 cup milk

2 teaspoons vanilla

Shaved semisweet chocolate, optional

Edible flower petals, optional


1. Grease two 9×1-1/2-inch round baking pans; sprinkle lightly with cocoa powder; set aside. In a very large mixing bowl combine the 2 cups granulated sugar, flour, 3/4 cup cocoa powder, baking soda, baking powder, and salt. Add eggs, buttermilk, coffee, oil, and 2 teaspoons vanilla. Beat with an electric mixer on low speed for 30 seconds until combined, then for 2 minutes on medium speed.

2. Pour batter into prepared pans. Bake in a 350 degree F oven for 25 to 30 minutes or until cakes test done. Cool on a rack for 10 minutes. Remove from pans. Cool completely. Split each cake horizontally to make 4 layers total.

3. For filling, combine the ricotta cheese, 1/2 cup granulated sugar, and chocolate pieces. Gently stir in cherries. Place one cake layer on a serving plate. Spread 1/3 of the filling on the bottom layer of cake. Top with another cake layer. Continue layering the filling and cake, ending with cake.

4. For frosting, in a bowl beat butter until fluffy. Gradually add the 1/2 cup cocoa powder and half of the powdered sugar. Slowly beat in half of the milk and the remaining vanilla. Beat in remaining powdered sugar. Beat in additional milk until of spreading consistency. Frost cake. Garnish with shaved chcocolate and edible flower petals, if desired. Makes 14-16 servings.

Jody’s Favorite Bread Pudding

For a delightful treat try this recipe with you after-dinner coffee….

Mocha Bread Pudding


Nonstick cooking spray

1/4 cup granulated sugar

2  Tbsp baking cocoa

2  tsp instant coffee granules

3 1/2 cups French bread cubes

1 can (12 fl. oz.) Evaporated Fat Free Milk

2 large eggs

1 tsp vanilla extract

Powdered sugar (optional)

Frozen lite whipped topping, thawed

Fresh raspberries and/or mint leaves (optional)


Preheat oven to 350 degrees F. Coat 8-inch-square baking dish with nonstick cooking spray.

Combine granulated sugar, cocoa and coffee granules in small bowl. Place bread cubes in prepared baking dish. Beat evaporated milk, eggs and vanilla extract in medium bowl until well blended; stir in sugar mixture. Pour over bread, pressing bread into milk mixture. Place dish in 13×9-inch baking dish; fill 13×9-inch dish with warm water to 1-inch depth.

Bake for 30-35 minutes or until set. Sprinkle lightly with powdered sugar. Garnish each serving with whipped topping, respberries and/or mint leaves.