Mocha Sno Balls Recipes

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.

Steps:

• In large bowl mix butter and sugar until well blended. I use a hand mixer. Add vanilla, coffee powder, cocoa and salt and mix well. Add flour and mix until dough is looking crumbly. Add the ground nuts and incorporate. Divide dough in half forming each into a ball. Wrap in plastic wrap and refrigerate 30 minutes.
• Pre heat oven to 350 degrees. Working with half the dough, roll mixture into balls about 1 inch in diameter. Place balls on parchment lined baking sheet and bake 15 minutes. Let cool on wire rack about 5 minutes and toss warm cookies in confectioner's sugar. Now dust tops with coffee though a fine strainer.
• Repeat process with second ball of refrigerated dough. Cool cookies completely and store in air tight containers in your fridge. Feel free to add more coffee to the tops of the cookies. Very rich and yummy.

Steps:

• Make around 35ml espresso using a coffee machine and pour into the base of your cup. Add the drinking chocolate and mix well until smooth.
• Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming into the centre. Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into creamed mixture. Stir in pecans and cherries. If necessary, cover and refrigerate dough until firm enough to shape., Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 15 minutes or until cookies are set. Cool completely on wire racks. Dust with confectioners' sugar. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

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.

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.

Steps:

• In a shallow dish roll the ice-cream balls in the coconut, coating them heavily, and freeze the snowballs while making the mocha sauce. In a small heavy saucepan combine the brown sugar, the corn syrup, and the espresso powder, bring the mixture to a boil over moderate heat, stirring, and cook it, stirring constantly, for 3 minutes, or until the sugar is dissolved. Remove the pan from the heat, stir in the chocolate, the cream, the Kahlûa, and a pinch of salt, and stir the sauce until it is smooth. Pour some of the mocha sauce onto each of 2 plates, divide the snowballs between the plates, and serve the remaining sauce separately.

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.