Coffee Bean Candy: No-Bake Chocolate Beans With a Coffee Buttercream Center in a Marzipan Shell

Coffee bean candy is a no-bake Christmas treat that looks as delicate as it tastes: a smooth coffee buttercream hidden inside a soft milk-powder marzipan shell, finished with a crisp chocolate coating.

This homemade confection looks luxurious yet needs no oven. It is a good candy for a holiday tray or for gifting, and you can make it while the rest of dinner cooks. You will need a silicone coffee bean mold.

At a Glance

• Prep time: 40 min
• Cooking time: 15 min (double boiler)
• Chilling: 2 hours
• Servings: about 50 pieces
• Difficulty: Medium
• Calories: about 130 kcal per piece
• Trend: Christmas classic

Ingredients

Instructions

1. Make the filling base: Over a hot water bath (double boiler), whisk the condensed milk, 50 g powdered sugar and the cocoa for about 15 minutes, until the mixture thickens and turns glossy.
2. Add the coffee: Stir the coffee into the hot mixture and whisk briefly so the flavors combine. Remove from the heat.
3. Finish the filling: Whisk 1/4 of the butter into the warm (not boiling) mixture. Beat the rest of the butter until fluffy in another bowl and gradually beat in the cooled cocoa mixture by the spoonful.
4. Make the marzipan: Mix the powdered sugar, milk powder, shortening and ground almonds in a bowl into a smooth, pliable dough. If it is sticky, add a little more powdered sugar.
5. Shape the beans: Roll the marzipan to 1/8 to 1/6 inch (3.5 to 4 mm) thick, ideally on a sheet of parchment dusted with powdered sugar.
6. Fill the mold: Dust a silicone coffee bean mold lightly with powdered sugar. Press a layer of marzipan into each cavity, make a small well, add the coffee filling and seal the top thoroughly with another layer of marzipan.
7. Chill: Refrigerate the filled mold for at least 2 hours so the beans keep their shape when unmolded.
8. Make the coating: Slowly melt the chocolate with the coconut oil over a water bath. Important: let the coating cool to about 84°F (29°C); it should be lukewarm, not hot.
9. Dip: Unmold the set beans and dip them in the coating with a fork or a skewer. Place them on a rack or parchment paper and let them set.

Video Recipe

Tips for Perfect Coffee Bean Candy

• No mold? No problem. Roll a small ball of marzipan in your hands, flatten it to an oval and press a deep groove along the middle with the blunt side of a knife. Work the filling into the marzipan, or make solid marzipan beans.
• Glossy coating. For a shiny coating without white streaks, never heat it above 113°F (45°C), and let it cool a little before dipping. The high fat content in this recipe keeps it smooth, like an ice-cream coating.

Easy Variations

• For adults. Add 1 teaspoon of rum or coffee liqueur to the coffee filling.
• White chocolate. Use white chocolate for the coating for a pretty contrast with the dark filling.

Frequently Asked Questions (FAQ)

• How long do the coffee beans keep? In a closed tin in the refrigerator they stay fresh for up to 2 weeks. The high sugar and fat content helps them keep well.
• Can I use real marzipan? Yes, but the flavor will be different. This “false” milk marzipan is typical for this candy and tastes nostalgic. Real marzipan is less sweet and more almond-forward.
• Do I need a silicone mold? The mold gives the classic bean shape, but you can shape the beans by hand as described in the tips.
• Can I make them ahead for Christmas? Yes. Make them up to 2 weeks ahead and keep them in the refrigerator. Take them out 10 minutes before serving.
• Are they good for gifts? Yes. Pack them in a tin or box lined with parchment and keep them cool until gifting.

Store in the refrigerator and take them out 10 minutes before serving, so the filling softens.

The recipe is based on a version by LiViera Desserts, adapted by the We Cook With Love team.

Enjoy! Try more recipes from our kitchen.