Mocha Pecan Balls Recipes

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MOCHA PECAN BALLS



Mocha Pecan Balls image

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

2-1/2 cups crushed vanilla wafers (about 65 wafers)
2 cups plus 1/4 cup confectioners' sugar, divided
2/3 cup finely chopped pecans, toasted
2 tablespoons baking cocoa
1/4 cup reduced-fat evaporated milk
1/4 cup cold strong brewed coffee
Additional baking cocoa, optional

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 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 PECAN BALLS



Mocha Pecan Balls image

Another one of my resident's family's recipes. Really easy and delicious. Will be a permanent part of my holiday cookie tray.

Provided by mandabears

Categories     Dessert

Time 15m

Yield 48 cookies

Number Of Ingredients 6

1 (18 ounce) package refrigerated sugar cookie dough
1/4 cup baking cocoa
1 tablespoon instant espresso coffee powder, you can substitute regular instant coffee
1 cup finely chopped pecans
48 unwrapped Hershey chocolate kisses
3/4 cup confectioners' sugar

Steps:

  • Preheat oven to 375°F.
  • In a large bowl crumble cookie dough.
  • Stir in cocoa, espresso powder and pecans.
  • Shape dough into 48 pieces.
  • Wrap each piece around a Hershey Kiss.
  • Place 2 inches apart on an ungreased cookie sheet.
  • Bake for 10-12 minutes or until set.
  • Transfer to wire rack.
  • Cool for 5 minutes.
  • Roll in confectioners sugar.
  • Store in covered container.

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2022-02-03 Heat oven to 375°F. In large bowl, break up cookie dough. Stir or knead in cocoa, espresso granules and pecans until well blended. Shape …
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Total Time 1 hr 10 mins
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