Best 15 Mocha Balls Recipes

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.

MOCHA NUT BALLS

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.

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 PECAN BALLS

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.

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.

MOCHA BALLS

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 BALLS

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.

CHERRY MOCHA BALLS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into creamed mixture. Stir in pecans and cherries. If necessary, cover and refrigerate dough until firm enough to shape., Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 15 minutes or until cookies are set. Cool completely on wire racks. Dust with confectioners' sugar. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

MOCHA RUM BALLS MIX

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.

MOCHA PECAN BALLS

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.

MOCHA CAKE BALLS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Sift together the cake flour, baking powder and salt. Set aside.
• 3. Beat the butter by using the paddle attachment in medium-high speed until smooth & light in color for about 1 1/2 min. - 2 min.
• 4. Add the sugar, 1 tablespoon at a time. Scrape the bowl occasionally.
• 5. Add the eggs, 1 at a time at 1 minute intervals. Add the vanilla extract.
• 6. Reduce the mixer speed to medium-low. Add the dry ingredients alternately with the brewed coffee.
• 7. Spoon the batter into the prepared pan. Bake 35-40 minutes or until the cake is done. Remove the cake and let it cool.
• 8. PART 2 DIRECTIONS: 1. Crumble the completely cooled cake into a large bowl and add the cream cheese (8oz) and mix them thoroughly. 2. Roll into quarter sized balls and lay on a cookie sheet with wax paper. Makes about 24 - 30 pcs (depending on the size). 3. Chill or freeze for several hours.
• 9. PART 3 DIRECTIONS: 1. Melt the chocolate bark accdg. to the directions. 2. Using a fork dip cake balls into the chocolate & tap the excess chocolate on the side of the bowl & place on wax paper. 3. Garnish the tops with sprinkles before it dries up. Enjoy!

MOCHA-PECAN BUTTER BALLS

Steps:

• In a large bowl, cream the butter, cream cheese and confectioners' sugar until light and fluffy. Beat in the vanilla. Combine the flour, drink mix, coffee granules and salt; gradually add to the creamed mixture and mix well. Stir in pecans. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until firm. Cool on pan for 1-2 minutes. Roll warm cookies in confectioners' sugar; cool on wire racks.

MOCHA BALLS

Steps:

• In a large mixing bowl, combine the wafer crumbs, corn syrup, cocoa and 1 cup of sugar. Mix it together thoroughly with a beater or in a food processor. Blend in the pecans and the liqueur and mix together to form a stiff dough. Add coffee liqueur as needed to achieve desired consistency. Be careful not to add too much liqueur, as the balls will become sticky. Separate small portions of the dough and shape into bite-sized balls. Roll balls in powdered sugar. Store in an airtight container for giving as gifts. Dust balls with powdered sugar before serving. Variations: Sub vanilla wafers for chocolate, rum or bourbon for coffee liqueur, or almonds or walnuts for the pecans.

MOCHA RUM BALLS

Steps:

• 1. Place all of the jar ingredients in a large bowl, and stir to mix. Add the rum to the dry ingredients, and stir until well combined. 2. Place the powdered sugar in a small bowl. Dust your hands with powdered sugar to prevent sticking, and form the dough into 2- inch balls. Roll each ball in the powdered sugar. 3. Arrange the balls in a single layer on a cookie sheet, and allow to air dry at room temperature for 6 hours. 4. Serve immediately, or store in an airtight container for up to 2 weeks. CREATING THE JAR1. Wash and thoroughly dry a 1-quart wide-mouth canning jar.2. Layer the ingredients in the jar as shown below, pressing firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.TOP of the jar 1 cup finely chopped almonds 2 cups crushed vanilla wafers 1 1/4 cups powdered sugar 2 tablespoons unsweetened cocoa powder 1 1/2 teaspoons instant coffee granules 1/2 teaspoon ground cinnamonBOTTOM of the jar3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the cookies found in the Gift Jar Tags chapter.From "The Mason Jar Cookie Cookbook." Copyright 2002 by Lonnette Parks. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MOCHA BALLS

Steps:

• 1. Melt chocolate chips over boiling water in a double boiler. Beat egg yolks, adding sugar gradually. Beat until smooth. Beat in butter a little at a time. Dissolve coffee in the Brandy and vanilla. Combine Brandy mixture with the egg and butter mixture. Add melted chocolate and mix thoroughly. Chill well in the refrigerator. Shape into small balls and roll in the pecans. Keep refrigerated. May be frozen and served later.