Mocha Balls Recipes

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MOCHA PECAN BALLS



Mocha Pecan Balls image

Dusted in either confectioners' sugar or cocoa, this six-ingredient dough rolls up into truffle-like treats-no baking required. -Lorraine Darocha, Mountain City, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 dozen.

Number Of Ingredients 7

2-1/2 cups crushed vanilla wafers (about 65 wafers)
2 cups plus 1/4 cup confectioners' sugar, divided
2/3 cup finely chopped pecans, toasted
2 tablespoons baking cocoa
1/4 cup reduced-fat evaporated milk
1/4 cup cold strong brewed coffee
Additional baking cocoa, optional

Steps:

  • In a large bowl, combine the wafer crumbs, 2 cups confectioners' sugar, pecans and cocoa. Stir in milk and coffee (mixture will be sticky)., With hands dusted in confectioners' sugar, shape dough into 3/4-in. balls; roll in remaining confectioners' sugar or additional baking cocoa if desired. Store in an airtight container.

Nutrition Facts : Calories 61 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 20mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

MOCHA NUT BALLS



Mocha Nut Balls image

"These tender, flavorfufl cookies are so addictive, I always know I have to make a double batch. The family demands it!" Janet Sullivan, Buffalo, New York

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4-1/2 dozen.

Number Of Ingredients 8

1 cup butter, softened
1/2 cup sugar
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1/3 cup baking cocoa
1 tablespoon instant coffee granules
1 cup finely chopped pecans or walnuts
Confectioners' sugar

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.

Nutrition Facts :

MOCHA NUT BUTTER BALLS



Mocha Nut Butter Balls image

I found it! Thought you might love it as much as we do. It is buttery and rich with chocolate, coffee and nuts.

Provided by JEANIE BEAN

Categories     Desserts     Cookies

Time 45m

Yield 48

Number Of Ingredients 9

1 ¾ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 tablespoon instant coffee granules
½ teaspoon salt
1 cup butter, softened
½ cup white sugar
2 teaspoons vanilla extract
2 cups finely chopped pecans
1 cup confectioners' sugar for rolling

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.

Nutrition Facts : Calories 101.3 calories, Carbohydrate 9 g, Cholesterol 10.2 mg, Fat 7.2 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 51.7 mg, Sugar 4.8 g

MOCHA BALLS



Mocha Balls image

Amazing good little chocolate covered balls. Very addictive and so pretty! Cook time is fridge time.

Provided by dale7793

Categories     Dessert

Time 1h30m

Yield 50 balls

Number Of Ingredients 8

4 cups fine chocolate cake crumbs
1 tablespoon cocoa powder
2 tablespoons desiccated coconut
1/4 cup apricot jam, warmed
2 tablespoons coffee-flavored liqueur
2 tablespoons water
400 g dark chocolate, melted
50 g white chocolate, melted

Steps:

  • Combine crumbs, cocoa, coconut, jam, liqueur and water in a bowl and mix well.
  • Roll mixture into balls.
  • Use two level teaspoons of mixture for each ball.
  • Place balls onto baking paper lined trays and refrigerate, covered, for 30 minutes.
  • Dip balls, one at a time, into the melted dark chocolate.
  • Return to fridge on the tray and refrigerate until chocolate is set.
  • Spoon the melted white chocolate into a zip lock bag and snip one small corner off the bag.
  • Drizzle chocolate decoratively over the balls and allow chocolate to set.
  • These can be made up to 1 week ahead of serving and stored in an airtight container in the fridge.

MOCHA RUM BALLS MIX



Mocha Rum Balls Mix image

Cool gift idea - bring a jar of this easy mix to a friend, and they can make delicious rum balls whenever they want! (Got this one from a recipe mailing list.)

Provided by KitchenCraftsnMore

Categories     Candy

Time 20m

Yield 30 serving(s)

Number Of Ingredients 6

2 cups crushed vanilla wafers
1 1/4-1 1/2 cups confectioners' sugar
1 cup finely chopped almonds
2 tablespoons cocoa powder
1 1/2 teaspoons instant coffee crystals
1/2 teaspoon ground cinnamon (optional)

Steps:

  • Layer ingredients into an attractive 1-quart jar, tamping down layers to eliminate air gaps.
  • Attach the following instructions to the jar: Mocha Rum Balls: Place contents of jar into a bowl.
  • Add 4 to 5 tablespoons rum, espresso, and/or coffee.
  • Form into small balls.
  • Roll in confectioners' sugar.
  • Place on a cookie sheet to dry.
  • Store in an airtight container.

MOCHA BUTTER BALLS



Mocha Butter Balls image

Categories     Cookies     Coffee     Chocolate     Nut     Bake     Christmas     Pecan     Walnut     Winter     Gourmet

Yield Makes about 6 dozen cookies

Number Of Ingredients 5

1/2 preparedBasic Butter Cookie Dough at room temperature
1/4 cup unsweetened cocoa powder (not Dutch process)
2 teaspoons instant espresso powder
1 cup finely chopped walnuts or pecans, if desired
about 2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°F.
  • In bowl of a standing electric mixer beat together all ingredients except confectioners' sugar until just combined well. Form dough into 1-inch balls and arrange about 3/4 inch apart on baking sheets.
  • Bake cookies in batches in middle of oven until just firm and beginning to brown, about 18 minutes, and cool on baking sheets 5 minutes.
  • Sift confectioners' sugar into a bowl. After the 5 minutes cooling, toss balls, a few at a time, in confectioners' sugar, coating them well and transferring them as coated to trays to cool completely. (Before balls are stored or frozen, they can be coated lightly again in confectioners' sugar to keep them from sticking to each other.) Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.

MOCHA COOKIE BALLS



Mocha Cookie Balls image

Provided by My Food and Family

Categories     Home

Time 45m

Yield 12 servings, 1 cookie ball each

Number Of Ingredients 3

3 Tbsp. chocolate-covered coffee beans, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (8.6 oz.) BAKER'S Chocolate Truffle Cookie Ball Kit

Steps:

  • Chop 2 Tbsp. coffee beans. Mix cream cheese, cookie crumbs and chopped coffee beans until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on a waxed paper-covered baking sheet. Freeze 15 minutes.
  • Microwave chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted. Stir in food coloring.
  • Dip each ball in chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Top immediately with remaining coffee beans. Refrigerate 15 minutes or until chocolate is firm.

Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 95 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 9 g, Protein 0.7668 g

MOCHA PECAN BALLS



Mocha Pecan Balls image

Categories     Cookies     Chocolate     Dairy     Bake     Pecan     Winter     Gourmet

Yield Makes about 95 cookies

Number Of Ingredients 9

2 sticks (1 cup) unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons vanilla
1 tablespoon instant espresso powder
1/4 cup unsweetened cocoa powder
3/4 teaspoon salt
1 3/4 cups all-purpose flour
2 cups finely chopped pecans
confectioners' sugar for coating the cookies

Steps:

  • In a bowl with an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, add the vanilla, the espresso powder, the cocoa powder, and the salt, and beat the mixture until it is combined well. Add the flour, beat the dough until it is just combined, and beat in the pecans. Chill the dough, covered, for at least 2 hours or overnight.
  • Preheat the oven to 375°F. Roll the dough into 1-inch balls and arrange the balls about 1 inch apart on baking sheets. Bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until they are just firm, and let them cool for 5 minutes on the sheets. Toss the warm cookies in batches in a bowl of the confectioners' sugar to coat them well. The cookies maybe made 2 months in advance and kept frozen in airtight containers.

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