Mexican Mocha Walnuts Recipes

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MOCHA-WALNUT MACARONS



Mocha-Walnut Macarons image

These mocha macarons perfectly capture the chocolate, nutty flavor of my favorite gourmet coffee. Store in an airtight container. -Christine Venzon, Peoria, Illinois

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3-1/2 dozen.

Number Of Ingredients 7

2 large egg whites
1 cup confectioners' sugar
1/2 cup chopped walnuts, toasted
2 tablespoons baking cocoa
1 tablespoon instant coffee granules
Dash salt
1/3 cup superfine sugar

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 275°. Place confectioners' sugar, walnuts, cocoa and coffee in a food processor; process until finely ground and set aside., Add salt to egg whites; beat on medium speed until soft peaks. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Carefully fold in walnut mixture until blended., Pipe or drop by rounded teaspoonfuls 1 in. apart onto parchment-lined baking sheets. Air dry for 30 minutes before baking. Bake 18-20 minutes. Remove macaroons from baking sheet to a wire rack; cool completely. Remove from parchment; store in an airtight container.

Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

MEXICAN MOCHA RECIPE (MEXICAN COFFEE)



Mexican Mocha Recipe (Mexican Coffee) image

Mexican Mocha Recipe - Rich chocolatey mocha with a kick of cinnamon and spicy heat.

Provided by Sommer Collier

Categories     Beverage

Time 7m

Number Of Ingredients 7

6 ounces strong coffee (or two shots espresso)
2 tablespoons powdered sugar
1 tablespoon unsweetened cocoa powder
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cayenne pepper
1-3 tablespoons heavy cream (or half & half)

Steps:

  • In a small bowl, mix the dry ingredients together.
  • Pour the coffee in a large mug, stir in the cocoa mix, until smooth. Then add cream to taste.
  • I usually like to make a larger batch of the Mexican Mocha Mix so I can make them quickly when needed. See batch instructions below.

Nutrition Facts : ServingSize 1 cup, Calories 132 kcal, Carbohydrate 20 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 21 mg, Sodium 11 mg, Fiber 2 g, Sugar 16 g

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 DECADENCE



Mocha Decadence image

A real chocolate lover's delight. Ground pecans can be used in place of the walnuts. Decorate with coffee beans or candy, if desired.

Provided by JJOHN32

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 14

Number Of Ingredients 11

½ cup butter
6 (1 ounce) squares semi-sweet chocolate
¾ cup white sugar
1 ¼ cups finely ground walnuts
2 tablespoons all-purpose flour
3 tablespoons coffee-flavored liqueur
1 teaspoon vanilla extract
3 eggs
2 (1 ounce) squares semisweet chocolate, melted
2 tablespoons coffee-flavored liqueur
1 tablespoon confectioners' sugar for dusting

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a saucepan over medium heat, melt butter and 6 ounces semi sweet chocolate, stirring until blended. Remove from heat and let cool.
  • In a large bowl, beat eggs and sugar on high speed of electric mixer for about 3 minutes, until thick and lemon-colored. Stir together ground walnuts and flour; gradually stir into egg mixture.
  • Stir 3 tablespoons coffee liqueur and the vanilla extract into the chocolate mixture, then stir into the batter until well blended. Pour batter into a 9 inch springform pan.
  • Bake for 35 to 45 minutes in the preheated oven or until top is set. Cool cake in pan. Remove metal ring and place cake on a serving plate. Dust the top with confectioners' sugar. Stir together 2 ounces melted chocolate and 2 tablespoons coffee liqueur. Drizzle over cake.

Nutrition Facts : Calories 289.3 calories, Carbohydrate 25.2 g, Cholesterol 57.3 mg, Fat 19.6 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 8 g, Sodium 62.3 mg, Sugar 21.8 g

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