KAHLUA BALLS RECIPE - (4.5/5)
Provided by kayjayjohnson
Number Of Ingredients 9
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.
CHOCOLATE WALNUT KAHLUA BALLS (NO BAKE)
I have made these using dark rum, Grand Marnier and Bailey's Irish Cream, you can use any three with success.. I usually make these treats around the holiday season, but of coarse you can make them at any time. I make one batch using semisweet chocolate and one with white chocolate, these really should chill overnight before serving them, you'll be lucky if they make until the next day LOL! Yield is only estimated depending on the size of the balls --- you will LOVE these! :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 25m
Yield 40 balls (approx)
Number Of Ingredients 7
Steps:
- Stir the chocolate over simmering water in a double boiler until melted and smooth; remove from heat.
- Whisk in 1/2 cup sugar and corn syrup then the Kahlua.
- In a small bowl mix together the chopped walnuts and crushed wafers; add in the chocolate mixture and mix well.
- Shape into small balls.
- Place powdered sugar in a shallow bowl.
- Roll each ball in the powdered sugar to coat.
- Place in an air-tight container and refrigerate overnight.
KAHLUA BALLS
Make and share this Kahlua Balls recipe from Food.com.
Provided by Dallas and Rina
Categories Dessert
Yield 36
Number Of Ingredients 6
Steps:
- Combine crushed Oreo cookie crumbs, nuts, and powdered sugar in a large bowl.
- Add Kahlua and corn syrup. Mix well.
- Shape into 1" balls; roll in powdered sugar.
- Place in airtight container and chill overnight. NOTE: Creme de Cacao may be used in place of Kahlua
Nutrition Facts : Calories 120.1, Fat 5, SaturatedFat 0.8, Sodium 103.5, Carbohydrate 17.3, Fiber 0.8, Sugar 11, Protein 1.5
KAHLUA BALLS
This is an extremely easy and yummy Holiday goodie. Put it on your gift trays and hear your friends rave. Can also be made non-alcoholic, if preferred.
Provided by Donna M.
Categories Candy
Time 30m
Yield 36 balls (approximately)
Number Of Ingredients 7
Steps:
- Chop or crush cookies quite fine.
- Measure out 1 1/2 cups of crushed cookies and mix with remaining ingredients except dipping chocolate.
- Form into small balls, about one inch in diameter.
- Roll balls in remaining cookie crumbs (for best results, have the crumbs crushed very fine).
- OR, refrigerate balls for 1 hour and then dip in melted chocolate; return to refrigerator to set chocolate.
- Store in airtight container in refrigerator.
- NOTE: If you want to make a non-alcoholic version, just substitute Kahlua flavored syrup, which can be found in the coffee section of most supermarkets.
- Change the liqueur/syrup flavor to make Amaretto Balls, Irish Cream Balls, or whatever suits you.
NO-BAKE CHOCOLATE KAHLUA CHRISTMAS BALLS
Steps:
- 1. Melt the chocolate chips in evaporated milk in a pot over low heat, stirring constantly, until well blended. Remove from the heat and set aside to cool for about 30 minutes. Combine all remaining ingredients except the coconut; stir into the chocolate mixture, blending well.
- 2. Shape the mixture into 1- to 1 1/2-inch balls (if the dough is too moist, add up to 1/3 cup more cookie crumbs), then roll in coconut. Let air-dry for 2 hours on waxed paper. Transfer to an airtight container; store in refrigerator. Serve in pleated, brown-paper candy cups.
KAHLUA® HOMEMADE
This recipe I love to make around Thanksgiving to drink or give as presents at Christmastime. The longer you wait the better it is, try and wait 4 weeks. I got this recipe from one of my own concoctions from trying several different recipes.
Provided by littleimages
Categories Drinks Recipes Liqueur Recipes
Time P19DT20h12m
Yield 30
Number Of Ingredients 7
Steps:
- Combine water and instant coffee in a pot; bring to a boil. Stir light brown sugar and dark brown sugar into coffee, reduce heat, and simmer, stirring every 15 minutes, for 3 hours. Remove from heat and cool completely.
- Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean; cover with a tight-fitting lid. Let sit in a dark place, shaking occasionally, for 1 month. Divide into bottles, leaving a piece of vanilla bean in each.
Nutrition Facts : Calories 186.7 calories, Carbohydrate 29.8 g, Protein 0.2 g, Sodium 9.9 mg, Sugar 29 g
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