Hazelnut Mocha Balls Recipes

HAZELNUT MOCHA COFFEE

For special occasions, this chocolaty brew will be the talk of the town. You can make the chocolate mixture a couple of days in advance. When you're ready to serve it, simple brew the coffee and whip the chocolate. -Mary Marlowe Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 6 servings.

Number Of Ingredients 7

Hazelnut Mocha Coffee image

Steps:

Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Add sugar and cinnamon; cook and stir until sugar is dissolved. Pour over chocolate; stir with a whisk until smooth. Stir in liqueur., Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat just until soft peaks form, about 15 seconds (do not overbeat). For each serving, spoon 1/4 cup into mugs. Top with 3/4 cup coffee; stir to dissolve. Top with whipped cream if desired.

Nutrition Facts : Calories 295 calories, Fat 21g fat (13g saturated fat), Cholesterol 54mg cholesterol, Sodium 19mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.

Ingredients

4 ounces semisweet chocolate, chopped
1 cup heavy whipping cream
1/3 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons hazelnut liqueur
4-1/2 cups hot brewed coffee
Sweetened whipped cream, optional

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

Mocha Nut Balls image

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 :

Ingredients

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

HAZELNUT MOCHA MORSELS

These tender cookies, with a crunchy nut pressed on top of each one, come from Better Homes and Gardens' book "Old-Fashioned Home Baking."

Provided by the_cookie_lady

Categories Dessert

Time 23m

Yield 42 cookies, 42 serving(s)

Number Of Ingredients 12

Hazelnut Mocha Morsels image

Steps:

In a cup, dissolve coffee crystals in milk. Add vanilla and set aside.
In a large mixing bowl, beat margarine or butter with an electric mixer on medium to high speed for about 30 second or until softened.
Add about half of the flour to the margarine. Then add sugar, cocoa powder, egg yolks, and coffee mixture. Beat until thoroughly combined, scraping bowl occasionally. Then beat or stir in the remaining flour. If necessary, cover and chill dough until it is easy to handle.
Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Press a hazelnut or a pecan or walnut half in the center of each ball.
Bake in a 375 degree oven for 8 to 10 minutes or until the edges are firm. Cool on cookie sheet for 1 minute. Remove cookies from cookie sheet and cool on a wire rack.
To make icing: In a small bowl, combine remaining ingredients to make an icing of drizzling consistency.
Drizzly icing over cookies.

Nutrition Facts : Calories 80.4, Fat 4.7, SaturatedFat 0.9, Cholesterol 9, Sodium 51.4, Carbohydrate 9, Fiber 0.3, Sugar 4.6, Protein 0.8

Ingredients

1/2 teaspoon instant coffee crystals
1 tablespoon milk
1 teaspoon vanilla
1 cup margarine or 1 cup butter
1 3/4 cups all-purpose flour
2/3 cup sugar
1/4 cup unsweetened cocoa powder
2 egg yolks
42 -44 pecans or 42 -44 walnut halves
1/2 cup sifted powdered sugar
1/4 teaspoon vanilla
2 -3 teaspoons hazelnut-flavored liqueur or 2 -3 teaspoons milk