“Fast Money” Chile-Chocolate-Coffee Coins

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“Fast Money” Chile-Chocolate-Coffee Coins 

Makes 18 (1-inch) coins

by Kate Heyhoe

It takes longer to balance your checkbook than to make these spicy little chocolate coins. They’re laced with smoky chipotle chile, and topped with ground coffee beans and cocoa nibs. If you’ve got some cocoa powder handy, dust the coins with a hit for visual contrast. Each coin gives a small boost of caffeine and theobromine, from the coffee and chocolate.

Equipment is simple: a microwave oven to melt the chocolate, a small glass bowl, wax paper, and some measuring spoons and cups. I use Ghirardelli bittersweet baking chips with 60% cacao, but substitute your favorite brand.

This recipe makes 18 coins, and you can easily double it if you want more. As for variations: cinnamon instead of (or in addition to) the chipotle tastes just as good. Nuts? Sure, why not. Milk chocolate instead of bittersweet? Go for it. Crystallized ginger, dried cherries? Anything goes, but maybe not all on the same coin.


  • 2 ounces (1/3 cup) bittersweet chocolate baking chips (60% cacao)
  • 1/4 teaspoon ground chipotle chile
  • 1-1/2 teaspoons very coarsely ground roasted coffee beans
  • 1 teaspoon cocoa nibs
  • Cocoa powder for dusting (optional)

Line a small pan or flat surface with waxed paper. Pour the chocolate baking chips and chipotle chile into a small glass bowl (microwave safe). Melt the chocolate in a microwave at 50% power in 30-second bursts, stirring after each burst. You’ll need to do this 2 or 3 times, until the final stirring turns any last clumps into smooth, melted chocolate.


Using a half-teaspoon measuring spoon, scoop up some chocolate and drop it onto the waxed paper, to create 1-inch chocolate coins. Sprinkle a pinch each of coffee beans and of cocoa nibs over the top of each coin. Use the back of a clean spoon to gently tap the coffee and cocoa nibs into the melted chocolate, just enough so they stick when cooled. If desired, scoop some cocoa powder into a spoon and tap it onto each coin (over a sieve if you have one), just to leave an artistic dusting. Let the coins cool at room temperature until hard, or chill them for 10 minutes in a refrigerator. Peel the solid coins off the wax paper and serve at room temperature.

To store: Place the coins in layers, separated by wax paper, in an airtight container; or refrigerate up to 2 weeks.