If you like chocolate covered coffee beans from the gourmet stores, this is for you. I made one batch exactly as described (had decaf hazelnut beans on hand) and my husband loved it, but I thought the texture of whole beans were a little overwhelming when eating. The second batch I coursely ground the beans and added about a teaspoon of decaf instant coffee to make the chocolate itself have a coffee flavor too. Incidentally, I forgot the butter in the second batch and it didn't seem to matter. Melted the white chocolate separately and swirled it in the top as others have mentioned (using a toothpick for marbled effect), and with these changes would give it 5 stars. Another fancy touch is to score the chocolate when it is almost cooled (about 5-10 minutes in the fridge), then you can break it into beautifully even squares (1" is plenty at a time!) A unique treat that is surprisingly easy to throw together. People either LOVE LOVE it, or can't make it through one bite... count me in the first category. Fabulous next to a powerful red wine or a strong cup of after-dinner coffee. POW!

Reviewed On: Jan. 5, 2008

Whoa... I am not very agile when it comes to yeast doughs. This took some time to do (3+ hours?) but soooo worth it and they do reheat nicely. Followed recipe exactly. Wish I knew where in the process I could stop and put it in the fridge so piping fresh rolls wouldn't take quite so long in the AM. May try a little less cream cheese in the icing next time, but it wasn't bad by any means, just my preference for a more neutral flavor. These would make a fabulous hostess gift or xmas baked gift... makes most people stand up and say, "WOW!"

Reviewed On: Jan. 5, 2008