Mochanutballs Recipes

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.

MOCHA BALLS

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.

MATZO BALLS

Steps:

• Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
• Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.

MOCHA NUT BALLS

Steps:

• In large bowl, cream butter and sugar until light and fluffy.
• Beat in vanilla.
• Combine the flour, cocoa and coffee granules; gradually add to creamed mixture and mix well.
• Stir in pecans.
• Roll into 1 inch balls (I use a 1-inch cookie scoop).
• Place 2 inches apart on ungreased baking sheets.
• Bake at 325 degrees for 14-16 minutes or until firm.
• Cool on pans for 1-2 minutes before removing to wire racks.
• Roll warm cookies in confectioners' sugar.

MOCHI SESAME BALLS RECIPE BY TASTY

Steps:

• Divide red bean paste into 20 and make it into small balls.
• Add shiratamako, sugar, and water in a medium bowl. Knead until firm and smooth. If it is too dry, add more water.
• Pull off a portion of dough and flatten. Wrap the each sweet bean ball and roll into a ball. The size of the ball should be slightly smaller than your takoyaki pan. Evenly coat with toasted sesame seeds.
• Cook the sesame balls in a greased takoyaki pan. Continue rolling the balls to cook evenly.
• Cook until the dough turn into translucent, approximately 5 -7 minutes. Serve immediately.
• Enjoy!

COCONUT BALLS

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer, cream butter with 1/4 cup confectioners' sugar until fluffy. Mix in flour and salt until they're just combined. Stir in coconut.
• Roll dough into 1-inch balls; place 2 inches apart on a baking sheet. Bake until just starting to brown, 15 to 20 minutes. Roll the warm cookies in confectioners' sugar; let cool completely.

MOCHA PECAN BALLS

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.

MOCHA BUTTER BALLS

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.

FRIED CHOCOLATE MOCHI BALLS RECIPE BY TASTY

Steps:

• Combine the sweet rice flour, cornstarch and water in a mixing bowl.
• Turn out on table and knead to form a ball of dough.
• Grab a ping pong size of dough, create a well.
• Fill with chocolate chips. Wrap the dough around the chocolate chips and form into a ball.
• NOTE: Make sure to seal well and push out any air pockets. If you don't push out air pockets, they will pop and burst will frying.
• Deep fry until the outside is crispy and the mochi balls start floating.
• Enjoy!

MOCHA COOKIE BALLS

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.

MOCHA PECAN BALLS

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.