MOCHA PECAN BALLS
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
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 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.
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
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
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 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.
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 :
MOCHA NUT BALLS
Make and share this Mocha Nut Balls recipe from Food.com.
Provided by CookingONTheSide
Categories Drop Cookies
Time 1h20m
Yield 4 1/2 dozen cookies, 54 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 67.9, Fat 5, SaturatedFat 2.3, Cholesterol 9, Sodium 24.5, Carbohydrate 5.6, Fiber 0.5, Sugar 2, Protein 0.8
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.
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