Viennese Coffee Balls No Bake Recipes

Steps:

• Combine crushed cookies, the 1 1/4 cups confectioners' sugar, the nuts, cocoa powder, coffee crystals and cinnamon.
• Add brewed espresso, coffee or water, using just enough to moisten.
• Form mixture into 1 1/4-inch balls.
• Roll balls generously in the 1/2 cup confectioners' sugar.
• Place balls on a sheet of waxed paper; let stand until dry (about 1 hour).
• Before serving, roll balls again in confectioners' sugar, if desired.
• To store: Place in layers separated by waxed paper in an airtight container; cover.
• Store at room temperature for up to 3 days or freeze for up to 3 months.

Steps:

• Combine the hot coffee, chocolate syrup and sugar in slow cooker.
• Cover and cook on low 2 to 2 1/2 hours.
• Stir in heavy cream and creme de cacao.
• Cover and cook 30 minutes or until heated through.
• Ladle into tall coffee mugs, top with whipped cream and garnish with chocolate shavings.

Steps:

• In a 1-1/2-qt. slow cooker, combine the coffee, chocolate syrup and sugar. Cover and cook on low for 2-1/2 hours. , Stir in heavy cream and creme de cacao. Cover and cook 30 minutes longer or until heated through. , Ladle coffee into mugs. Garnish with whipped cream and chocolate curls if desired.

Steps:

• 1. Combine crushed cookies, the 1 1/4 cups powdered sugar, the nuts, cocoa powder, coffee crystals and cinnamon. Add brewed espresso, coffee or water, using just enough to moisten. 2. Form mixture into 1 1/4 inch balls. Roll balls generously in the 1/2 cup powdered sugar. Place balls on sheet of waxed paper; let stand until dry (about 1 hour). Before serving, roll balls again in powdered sugar, if desired. To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.