Line a cookie sheet with parchment paper or a silicone baking mat.
Place the chocolate in a microwave-safe bowl and heat in 20-30 second intervals, stirring in between, until melted and smooth.
Add espresso beans to bowl and use a fork to stir well to coat.
Use the fork to remove a few espresso beans at a time and tap the fork against the side of the bowl to allow excess chocolate to drip back into the bowl
Place the chocolate-coated espresso beans on the parchment paper to dry. You can move to the fridge to set for an hour (or overnight).