Coffee Kahlua Balls Recipes

Steps:

• In a large bowl, whisk together the crushed graham crackers, powdered sugar, cocoa powder, and chocolate. Stir in the vanilla, agave, Kahlua, and coffee until the dough comes together. Shape the dough into 1″ balls. Roll them each in the granulated sugar. Store in an airtight container in the refrigerator for 2-3 days to develop the flavor. Makes 15-20 balls.

Steps:

• In top of a double boiler or a metal bowl over simmering water, melt chocolate chips and butter; stir until smooth., In a small bowl, whisk a small amount of hot mixture into egg yolk; return all to double boiler, whisking constantly. Cook over low heat until mixture reaches 160°, whisking constantly., Remove from heat; stir in Kahlua and cream cheese until blended. Cool to room temperature, stirring occasionally. Refrigerate, covered, 1 hour or until easy to shape., Place almonds in a small bowl. Shape mixture into 1-in. balls; roll in almonds. Refrigerate, covered, until firm, about 2 hours. Store in an airtight container in the refrigerator.

Steps:

• Mix sugar, water, instant coffee and fresh coffee together in a saucepan.
• Simmer for 1-1/2 to 2 hours with occasional stirring.
• Cool.
• Add the vodka, brandy, and vanilla extract.
• Filter and pour into dark bottles.
• I use a metal mesh to filter out the coffee grounds.
• Keep the bottles in a cool, dark place for 3 months. (YOU HEARD IT RIGHT!).
• Shake every day. (The bottles, I mean).
• MMMMM MMMMM Recipe via Meal-Master (tm) v8.06.