Mocha Rum Balls Recipes
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 :
COCOA RUM BALLS
This delicious smooth confection is an impressive dessert for the holidays. These are wonderful for parties, and perfect for holiday gifts to your loved ones. A half cup of orange juice plus one teaspoon of freshly grated orange peel can be substituted for the rum in this recipe.
Provided by Leslie
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time P2DT30m
Yield 24
Number Of Ingredients 7
Steps:
- In a large bowl, combine vanilla wafer crumbs, chopped nuts, 3/4 cup confectioners' sugar, and cocoa. Mix in rum and corn syrup. Shape dough into 1 inch balls; roll in confectioners' sugar.
- Store rum balls in an airtight container for 2 to 3 days to develop flavor. Roll them again in confectioners' sugar before serving.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 18.7 g, Fat 7.8 g, Fiber 1.5 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 45.7 mg, Sugar 5.4 g
MOCHA RUM BALLS MIX
Cool gift idea - bring a jar of this easy mix to a friend, and they can make delicious rum balls whenever they want! (Got this one from a recipe mailing list.)
Provided by KitchenCraftsnMore
Categories Candy
Time 20m
Yield 30 serving(s)
Number Of Ingredients 6
Steps:
- Layer ingredients into an attractive 1-quart jar, tamping down layers to eliminate air gaps.
- Attach the following instructions to the jar: Mocha Rum Balls: Place contents of jar into a bowl.
- Add 4 to 5 tablespoons rum, espresso, and/or coffee.
- Form into small balls.
- Roll in confectioners' sugar.
- Place on a cookie sheet to dry.
- Store in an airtight container.
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MOCHA RUM BALLS - AN AFFAIR FROM THE HEART
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5/5 (9)Category Cookie/Holiday BakingCuisine AmericanTotal Time 15 mins
- Using your food processor, grind up the almonds until they resemble the texture of fine sand. Do the same to your cookies and your espresso beans. Combine them in a bowl with the cocoa powder and powdered sugar. Pour in the honey and the spiced rum. Using a fork combine until the dry mixture is all moistened. (kind of like making a graham cracker crust) If you need to, add more rum to get it to the right consistency, add it by teaspoonful until it's okay.
- Scoop the dough with a small cookie scoop and form your balls. Immediately roll them in crushed cookies. (or whatever coating you choose) so that the coating adheres.
MOCHA RUM BALLS - BACONFATTE.COM
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Estimated Reading Time 6 mins
- Heat a skillet over medium-high heat. Add the almonds, stirring occasionally, and toast for about 10 minutes just until the nuts smell warm and fragrant. Allow toasted almonds to cool completely, and them grind them in a food processor until they’re the texture of fine sand. Do not over-process or they’ll become pasty.
- In a large glass bowl, add dry ingredients: ground almonds, ground cookies, ground coffee beans, cocoa powder, and powdered sugar. Stir with a large rubber spatula to combine ingredients. Then, add the wet ingredients: honey or corn syrup, and rum. Stir well to incorporate. Press ingredients against the side of the bowl with the spatula to thoroughly saturate them. Work the ingredients into a dough. If dough appears too grainy or won’t stick together easily, add more rum – a teaspoon at a time.
- Form the balls: Using a small cookie scoop or a Tablespoon-sized measuring spoon, scoop portions of dough into your hand and squeeze it together. Gently roll the dough into 1” sized balls, then roll each ball in your choice of coatings (cocoa, cookie crumbs, etc.) right away. If you wait too long after rolling them, the coatings won’t stick as well to the rum balls.
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