Mocha Balls Recipes

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MOCHA BUTTERBALLS



Mocha Butterballs image

Make and share this Mocha Butterballs recipe from Food.com.

Provided by Lennie

Categories     Dessert

Time 30m

Yield 6 dozen

Number Of Ingredients 10

1 cup soft butter
1/2 cup white sugar
2 teaspoons vanilla extract
2 teaspoons instant coffee granules
1 tablespoon hot water
1 3/4 cups flour
1/4 cup cocoa
1/2 teaspoon salt
2 cups chopped walnuts, , finely chopped
icing sugar

Steps:

  • Preheat oven to 325F degrees.
  • Have ungreased cookie sheets ready.
  • Beat butter, sugar and vanilla together until fluffy.
  • Dissolve coffee in hot water and stir into butter mixture.
  • Sift flour, cocoa and salt into mixture and add nuts.
  • Stir to blend well.
  • Shape into one-inch balls and put on cookie sheets.
  • Bake 15 minutes or until set.
  • Roll in icing sugar while warm.
  • Let cool and roll in icing sugar again before storing in a container with a tight lid.

Nutrition Facts : Calories 742.3, Fat 56.8, SaturatedFat 21.9, Cholesterol 81.3, Sodium 413.6, Carbohydrate 52.3, Fiber 4.3, Sugar 18, Protein 10.8

MOCHA BALLS



Mocha Balls image

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

4 cups fine chocolate cake crumbs
1 tablespoon cocoa powder
2 tablespoons desiccated coconut
1/4 cup apricot jam, warmed
2 tablespoons coffee-flavored liqueur
2 tablespoons water
400 g dark chocolate, melted
50 g white chocolate, melted

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 NUT BUTTER BALLS



Mocha Nut Butter Balls image

I found it! Thought you might love it as much as we do. It is buttery and rich with chocolate, coffee and nuts.

Provided by JEANIE BEAN

Categories     Desserts     Cookies

Time 45m

Yield 48

Number Of Ingredients 9

1 ¾ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 tablespoon instant coffee granules
½ teaspoon salt
1 cup butter, softened
½ cup white sugar
2 teaspoons vanilla extract
2 cups finely chopped pecans
1 cup confectioners' sugar for rolling

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 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 PECAN BALLS



Mocha Pecan Balls image

Categories     Cookies     Chocolate     Dairy     Bake     Pecan     Winter     Gourmet

Yield Makes about 95 cookies

Number Of Ingredients 9

2 sticks (1 cup) unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons vanilla
1 tablespoon instant espresso powder
1/4 cup unsweetened cocoa powder
3/4 teaspoon salt
1 3/4 cups all-purpose flour
2 cups finely chopped pecans
confectioners' sugar for coating the cookies

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.

MOCHA BUTTER BALLS



Mocha Butter Balls image

Categories     Cookies     Coffee     Chocolate     Nut     Bake     Christmas     Pecan     Walnut     Winter     Gourmet

Yield Makes about 6 dozen cookies

Number Of Ingredients 5

1/2 preparedBasic Butter Cookie Dough at room temperature
1/4 cup unsweetened cocoa powder (not Dutch process)
2 teaspoons instant espresso powder
1 cup finely chopped walnuts or pecans, if desired
about 2 cups confectioners' sugar

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.

HAZELNUT MOCHA BALLS



Hazelnut Mocha Balls image

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

1 teaspoon instant coffee granules
1 teaspoon vanilla
1 cup butter
2/3 cup sugar
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
60 hazelnuts, whole (filberts)
12 ounces bittersweet chocolate
1 1/2 tablespoons shortening
hazelnuts, chopped (optional)

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

MOCHA TRUFFLES



Mocha Truffles image

Nothing compares to the melt-in-your-mouth flavor of these truffles...or to the simplicity of the recipe. Whenever I make them for my family or friends, they're quickly devoured. No one has to know how easy they are to prepare! -Stacy Abell, Olathe, Kansas

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5-1/2 dozen.

Number Of Ingredients 6

2 packages (12 ounces each) semisweet chocolate chips
1 package (8 ounces) cream cheese, softened
3 tablespoons instant coffee granules
2 teaspoons water
1 pound dark chocolate candy coating, coarsely chopped
White candy coating, optional

Steps:

  • In a microwave-safe bowl, melt chocolate chips; stir until smooth. Beat in cream cheese. Dissolve coffee in water; add to cream cheese and beat until smooth. , Chill until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheets. Chill until firm, 1-2 hours. , In a microwave, melt chocolate coating; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. If desired, melt white coating and drizzle over truffles.

Nutrition Facts : Calories 73 calories, Fat 5g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 11mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

MOCHA NUT BALLS



Mocha Nut Balls image

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

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 pecans or 1 cup walnuts, finely chopped
confectioners' sugar

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 NUT BUTTERBALLS



Mocha Nut Butterballs image

We love our coffee in Seattle and not just to drink! These are a quick, rich little treat, similar to Mexican or Russian Wedding Cookies; they go perfectly with a hot cup of coffee or tea.

Provided by momaphet

Categories     < 60 Mins

Time 35m

Yield 6 dozen

Number Of Ingredients 9

1 cup butter, softened
1/2 cup sugar
2 teaspoons vanilla
2 teaspoons instant espresso powder
1/4 cup cocoa
1 3/4 cups flour
1/2 teaspoon salt
2 cups pecans or 2 cups walnuts, finely chopped
confectioners' sugar

Steps:

  • Pre-heat oven to 350 degrees.
  • Cream butter, sugar, and vanilla until light and fluffy.
  • Add the next 4 ingredients and mix well, then add nuts.
  • Shape into 1" balls and put on ungreased cookie sheets.
  • Bake for 15 minutes.
  • Cool, then roll in confectioners' sugar.

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