Hazelnut Mocha Balls Recipes

HAZELNUT MOCHA ENERGY BITES

Steps:

• Add all ingredients to a Food Processor and pulse until combined. You can also mix all of the ingredients together by hand in a medium bowl, but this will take a little more elbow grease.
• Spoon around 2 tbsp of the mixture into your hand and gently roll it to form a round ball; the dough should be moist, but not too sticky. You can also roll the Bites into fun toppings if you'd like.
• Store the Energy Bites in the fridge for up to 7 days, or the freezer for up to one month.

HAZELNUT-MOCHA DACQUOISE

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Spread the hazelnuts on a baking sheet and bake until toasted, 12 to 15 minutes; let cool completely. Combine 1 cup each hazelnuts and sugar and the potato starch in a blender or food processor and pulse until very finely ground. Transfer to a large bowl.
• Reduce the oven temperature to 275 degrees F. Line 2 large baking sheets with parchment paper. Using a bowl as a guide, draw three 7-inch circles on the parchment with a pencil (2 circles on 1 piece and 1 circle on the other); flip the parchment so the markings face down.
• Put the egg whites, 1/2 cup sugar and the salt in a large heatproof bowl. Set over a saucepan of simmering water (do not let the bowl touch the water) and whisk until the sugar is dissolved and the mixture is warm, 2 to 5 minutes. Remove the bowl from the saucepan and beat with a mixer on medium-high speed until stiff and shiny but not dry, about 2 minutes.
• Fold the milk and one-quarter of the egg white mixture into the nut mixture with a rubber spatula until smooth, then fold in the remaining egg whites until just combined. Divide the batter among the 3 circles on the parchment and spread evenly with an offset spatula to fill the circles. Bake 1 hour, 30 minutes, then switch the position of the pans and continue baking until firm, dry and golden, 1 to 2 more hours. (The layers are done when they easily peel off the parchment.) Let cool slightly on the baking sheets; peel off the parchment and transfer to a rack to cool completely.
• Meanwhile, make the ganache: Put 1 cup cream in a microwave-safe bowl; microwave until very hot, about 2 minutes. Whisk in the chocolate and espresso powder until smooth. Let cool to room temperature, then cover and refrigerate until cold, thick and spreadable, at least 30 minutes. Make the whipped cream: Combine the remaining 4 cups cream and 1/3 cup sugar in a large bowl and beat with a mixer on medium speed until it barely holds soft peaks, 1 to 2 minutes. Finish beating the cream by hand with a whisk until soft peaks form; do not overbeat.
• Put 2 meringue layers on a baking sheet; spread half of the ganache on each, to the edge. Refrigerate until set, 15 minutes. (If the ganache is too firm to spread, microwave in 20-second intervals to soften.) Place one of the ganache-topped meringues on a platter. Spread with 1 cup whipped cream. Stack the other ganache-topped meringue on top; spread with another layer of whipped cream. Top with the last meringue, then cover the top and side of the cake with the remaining whipped cream. Chop the remaining 1/3 cup hazelnuts and sprinkle on top of the cake along with the shaved chocolate. Refrigerate at least 6 hours or overnight before serving.

MOCHA NUT BALLS

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and coffee granules; gradually beat into creamed mixture. Stir in pecans. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets., Bake 14-16 minutes or until set. Cool on pans 1-2 minutes. Roll warm cookies in confectioners' sugar. Cool on wire racks.

MOCHA NUT BUTTER BALLS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour, cocoa, coffee crystals and salt; set aside.
• In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Mix in the dry ingredients just until blended. Stir in the pecans. Roll dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet.
• Bake for 15 to 20 minutes in the preheated oven, until the bottoms are lightly browned. Remove from cookie sheets and roll in confectioners' sugar while still warm. Store in a tightly covered container at room temperature.

SEA SALT HAZELNUT MOCHA

Steps:

• Turn the Keurig coffee maker on and let it preheat.
• Scoop the Creamer into the coffee mug. Break off one row (3 squares) of a Sea Salt Dark Chocolate Bar and set it aside.
• Place the coffee pod into the Keurig and select "full cup" brew mode.
• Once the coffee is brewed, use the chocolate as a stir stick, which will allow it to melt into the drink.
• Use a Bulletproof frother to make the mocha extra creamy before you start sipping.

HAZELNUT-MOCHA MACARONS

Steps:

• Line 2 baking sheets with parchment paper.
• Grind 1 cup of the confectioners' sugar, the hazelnuts, and cocoa in a food processor until powdery, about 3 minutes. Sift mixture through a medium mesh strainer onto a piece of parchment paper, then discard any large pieces of nuts that didn't come through the strainer.
• With an electric mixer, beat the egg whites and salt until they hold firm but not dry peaks, about 2 minutes. Gradually add the remaining 1 cup confectioners' sugar, a tablespoon at a time, scraping down the sides of the bowl as needed; this can take up to 3 minutes. Beat for an extra 30 seconds until the peaks are firm and shiny but still not dry. Fold the nut mixture gently into the egg whites with a large rubber spatula. Transfer mixture into a large piping bag fitted with a 1/2-inch plain piping tip. Pipe 32 2-inch by about 1/3-inch thick rounds, evenly spaced, on each of the prepared pans. Set aside to air dry for 30 minutes before baking.
• Meanwhile make the filling: Put chocolate in a medium heatproof bowl. In a small saucepan, bring cream, with espresso powder mixed in, to a boil. Pour cream over chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Cool at room temperature until set up.
• Preheat oven to 325 degrees F.
• Bake macaroons until set and puffed, about 18 to 20 minutes. Take care not to overcook the macaroons or they'll crack. Cool cookies for 5 minutes then gently peel from paper. Let cool completely.
• Spread 1 teaspoon of mocha filling on a cookie and sandwich 2 cookies together.

HAZELNUT MOCHA ENERGY BALLS

Steps:

• In a food processor, grind up the hazelnuts until they start to clump together. If you've ever made nut butter before, you want the hazelnuts to be between nut butter and a floury meal. It should clump together easily, but shouldn't be a spreadable butter.
• Add in the softened dates, cacao powder, maca powder, and sea salt. Process until the mixture is uniform and forms one big ball. Add the coffee grounds and pulse to incorporate.
• Plate a sheet of parchment paper on a baking sheet or plate. Using your hands, form the mixture into ping pong-sized balls and place on the baking sheet. Transfer to the fridge to firm them up.
• At this point, they're ready to go. Or you can roll them in unsweetened coconut, coconut sugar, cacao powder, or sea salt to add some extra flair! Store them in the fridge in an airtight container for up to two weeks.

HAZELNUT MOCHA BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil, espresso powder and eggs until well blended. Stir in hazelnuts; spread in pan. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 40 minutes.
• In medium bowl, beat powdered sugar, hazelnut spread, butter and 1 tablespoon milk with electric mixer on low speed until blended. Beat in additional milk, 1 tablespoon at a time, until desired spreading consistency. Frost cooled brownies. Let stand about 15 minutes or until frosting sets. Cut into 6 rows by 4 rows.

HAZELNUT-MOCHA BONBON COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine vanilla and espresso powder until dissolved. Add to creamed mixture. Combine flour and salt; gradually add to creamed mixture and mix well., Shape a heaping teaspoon of dough around each hazelnut, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until bottoms are browned. Remove to wire racks to cool., For espresso glaze, place confectioners' sugar in a small bowl. Combine the espresso powder and vanilla until dissolved; add to bowl. Stir in enough cream to achieve a dipping consistency; set aside. For chocolate glaze, combine the confectioners' sugar, chocolate and cream., Dip half of the cookies in espresso glaze. Dip remaining cookies in chocolate glaze; allow excess to drip off. Place on waxed paper and sprinkle with jimmies. Let stand until set.

HAZELNUT MOCHA COFFEE

Steps:

• Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Add sugar and cinnamon; cook and stir until sugar is dissolved. Pour over chocolate; stir with a whisk until smooth. Stir in liqueur., Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat just until soft peaks form, about 15 seconds (do not overbeat). For each serving, spoon 1/4 cup into mugs. Top with 3/4 cup coffee; stir to dissolve. Top with whipped cream if desired.

HAZELNUT MOCHA MORSELS

Steps:

• In a cup, dissolve coffee crystals in milk. Add vanilla and set aside.
• In a large mixing bowl, beat margarine or butter with an electric mixer on medium to high speed for about 30 second or until softened.
• Add about half of the flour to the margarine. Then add sugar, cocoa powder, egg yolks, and coffee mixture. Beat until thoroughly combined, scraping bowl occasionally. Then beat or stir in the remaining flour. If necessary, cover and chill dough until it is easy to handle.
• Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Press a hazelnut or a pecan or walnut half in the center of each ball.
• Bake in a 375 degree oven for 8 to 10 minutes or until the edges are firm. Cool on cookie sheet for 1 minute. Remove cookies from cookie sheet and cool on a wire rack.
• To make icing: In a small bowl, combine remaining ingredients to make an icing of drizzling consistency.
• Drizzly icing over cookies.

HAZELNUT MOCHA BALLS

Steps:

• Dissolve coffee in vanilla.
• Beat butter and sugar until fluffy.
• Add the coffee mixture, flour and cocoa.
• Shape 1 teaspoon of dough into balls.
• Press a hazelnut into center of each ball.
• Bake 2 inches apart on ungreased cookie sheets at 325 degrees Fahrenheit for about 15 minutes.
• Cool 1 minute, then move to wire rack to cool completely.
• Microwave chocolate and shortening until melted, about 1 minute. Stir smooth.
• Drizzle over cookies, or roll cookies in chocolate and sprinkle with chopped nuts.