MOCHA NUT BALLS
"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
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 :
HAZELNUT-MOCHA DACQUOISE
Provided by Food Network Kitchen
Time 4h30m
Yield 10 to 12 servings
Number Of Ingredients 9
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.
HAZELNUT MOCHA COFFEE
For special occasions, this chocolaty brew will be the talk of the town. You can make the chocolate mixture a couple of days in advance. When you're ready to serve it, simple brew the coffee and whip the chocolate. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 295 calories, Fat 21g fat (13g saturated fat), Cholesterol 54mg cholesterol, Sodium 19mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
HAZELNUT MOCHA ECLAIRS
Once you try these, especially the filling, you'll be in heaven. They make a special ending to a meal, and they're great with coffee or tea. -Carol Witczak, Tinley Park, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring the water, milk, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny., Transfer to a heavy duty resealable plastic bag; cut a 1-in. hole in one corner of bag. Pipe 3-in. strips about 3 in. apart on greased baking sheets. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 15-20 minutes longer or until golden brown. , Pierce side of each eclair with tip of knife. Cool on wire racks. Split eclairs open. Pull out and discard soft dough from inside tops and bottoms., For filling, dissolve coffee granules in boiling water; cool. In a small bowl, beat cream and confectioners' sugar until stiff peaks form. Fold in coffee mixture and 1/4 cup hazelnuts. Refrigerate., Fill the eclairs just before serving; replace tops. Spread with melted chocolate. Sprinkle with remaining hazelnuts. Refrigerate leftovers., ,
Nutrition Facts : Calories 302 calories, Fat 25g fat (14g saturated fat), Cholesterol 126mg cholesterol, Sodium 131mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.
HAZELNUT MOCHA BALLS
Make and share this Hazelnut Mocha Balls recipe from Food.com.
Provided by Kaarin
Categories Dessert
Time 55m
Yield 60 cookies
Number Of Ingredients 10
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.
Nutrition Facts : Calories 52.7, Fat 3.6, SaturatedFat 2.1, Cholesterol 8.1, Sodium 22, Carbohydrate 5, Fiber 0.3, Sugar 2.3, Protein 0.5
HAZELNUT-MOCHA MACARONS
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 16 sandwiched cookies
Number Of Ingredients 8
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 MORSELS
These tender cookies, with a crunchy nut pressed on top of each one, come from Better Homes and Gardens' book "Old-Fashioned Home Baking."
Provided by the_cookie_lady
Categories Dessert
Time 23m
Yield 42 cookies, 42 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 80.4, Fat 4.7, SaturatedFat 0.9, Cholesterol 9, Sodium 51.4, Carbohydrate 9, Fiber 0.3, Sugar 4.6, Protein 0.8
MOCHA & HAZELNUT CAKE
Combine the holy trinity of chocolate, coffee and hazelnut for a blissfully indulgent cake. It makes the perfect centrepiece dessert at a family dinner
Provided by Diana Henry
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter two 20cm cake tins and line the bases, then dust well with flour and tap out the excess. Put the chocolate in a small bowl set over a pan of gently simmering water. Stir until melted, then set aside to cool.
- Mix the espresso with 250ml boiling water, then leave to cool. Blitz the hazelnuts in a food processor until finely ground.
- Combine the ground hazelnuts, sugar, flour, a good pinch of salt and the bicarb in a mixer. Mix the eggs, soured cream, vanilla, butter, hazelnut oil and the cooled espresso in a jug. With the mixer on a low speed, gradually add the egg mixture to the sugar mixture and combine until smooth. Add the melted chocolate and beat for 15 seconds.
- Divide the batter between the tins (it'll be quite thin at this stage) and bake for 35-40 mins, or until a skewer inserted into the middle of each cake comes out clean. Leave to cool in the tin for 10 mins, then run a knife around the edge and turn the cakes out onto a wire cooling rack. Leave to cool completely.
- For the buttercream filling, dissolve the espresso powder in 1 tbsp boiling water and leave to cool. Beat the butter and icing sugar in a mixer or by hand in a bowl, gradually adding the cooled coffee. Use a palette knife to spread the buttercream over the top of one sponge.
- To make the topping, gently heat the cream, espresso powder and sugar in a pan, stirring to help the sugar and coffee dissolve. Take off the heat and add the chocolate. Stir to melt until smooth and glossy, then leave to cool until thickened. Toast the whole hazelnuts in a dry frying pan, leave to cool, then chop very roughly (you'll want some halves in the mixture).
- Place the top layer of cake onto the bottom layer and cover with the glaze. Scatter the hazelnuts on top.
Nutrition Facts : Calories 693 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 66 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
MOCHA HAZELNUT TORTE
I make this cake on birthdays and other special occasions because it looks and tastes so amazing. The combination of mild hazelnut and coffee flavors is impossible to resist. -Christina Pope, Speedway, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. In another bowl, whisk flour, espresso powder, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat butter and Nutella until blended. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/4 cup hazelnuts. Top with remaining cake layer. Frost top and sides with remaining frosting. Sprinkle with remaining hazelnuts.
Nutrition Facts : Calories 639 calories, Fat 32g fat (16g saturated fat), Cholesterol 94mg cholesterol, Sodium 311mg sodium, Carbohydrate 88g carbohydrate (69g sugars, Fiber 2g fiber), Protein 6g protein.
More about "hazelnut mocha balls recipes"
HAZELNUT MOCHA ENERGY BITES (GRAIN-FREE) - FROM MY BOWL
From frommybowl.com
5/5 (1)Category DessertCuisine AmericanTotal Time 10 mins
- 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.
SOFT HAZELNUT MOCHA COOKIES - HEALTHY SWEET EATS
From healthysweeteats.com
HAZELNUT MOCHA - THE CULINARY COMPASS
From theculinarycompass.com
HAZELNUT MOCHA ENERGY BALLS - CHELSEA JOY EATS
From chelseajoyeats.com
Servings 18Total Time 30 minsCategory Snacks
- 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 AU LAIT RECIPE | STARBUCKS® COFFEE AT HOME
From athome.starbucks.com
MOCHA HAZELNUT ENERGY BALLS - PALEOMG
From paleomg.com
HAZELNUT MOCHA TRUFFLES — NUTS TO YOU NUT BUTTER
From nutstoyou.ca
RICH AND CREAMY HAZELNUT MOCHA FOR COFFEE LOVERS
From bulletproof.com
HAZELNUT CHOCOLATE BALLS (CLEAN 5-INGREDIENT SNACK) - TCPK
From theconsciousplantkitchen.com
HAZELNUT MOCHA | TORANI
From torani.com
PROTEIN HAZELNUT CHOCOLATE BALLS – FERRERO ROCHER BALLS
From bakemesomesugar.com
CHOCOLATE HAZELNUT BALLS (COPYCAT FERRERO ROCHER)
From eatingbirdfood.com
MOCHA BALLS WITH HAZELNUT OKARA - THERMOMIX RECIPES
From thermorecetas.com
You'll also love