Hazelnut Mocha Balls Recipes

HAZELNUT MOCHA COFFEE

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.

HAZELNUT MOCHA ENERGY BITES

Steps:

• Add all ingredients to a Food Processor and pulse until combined. You can also mix all of the ingredients together by hand in a medium bowl, but this will take a little more elbow grease.
• Spoon around 2 tbsp of the mixture into your hand and gently roll it to form a round ball; the dough should be moist, but not too sticky. You can also roll the Bites into fun toppings if you'd like.
• Store the Energy Bites in the fridge for up to 7 days, or the freezer for up to one month.

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.

HAZELNUT MOCHA ENERGY BALLS

Steps:

• In a food processor, grind up the hazelnuts until they start to clump together. If you've ever made nut butter before, you want the hazelnuts to be between nut butter and a floury meal. It should clump together easily, but shouldn't be a spreadable butter.
• Add in the softened dates, cacao powder, maca powder, and sea salt. Process until the mixture is uniform and forms one big ball. Add the coffee grounds and pulse to incorporate.
• Plate a sheet of parchment paper on a baking sheet or plate. Using your hands, form the mixture into ping pong-sized balls and place on the baking sheet. Transfer to the fridge to firm them up.
• At this point, they're ready to go. Or you can roll them in unsweetened coconut, coconut sugar, cacao powder, or sea salt to add some extra flair! Store them in the fridge in an airtight container for up to two weeks.

HAZELNUT-MOCHA DACQUOISE

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Spread the hazelnuts on a baking sheet and bake until toasted, 12 to 15 minutes; let cool completely. Combine 1 cup each hazelnuts and sugar and the potato starch in a blender or food processor and pulse until very finely ground. Transfer to a large bowl.
• Reduce the oven temperature to 275 degrees F. Line 2 large baking sheets with parchment paper. Using a bowl as a guide, draw three 7-inch circles on the parchment with a pencil (2 circles on 1 piece and 1 circle on the other); flip the parchment so the markings face down.
• Put the egg whites, 1/2 cup sugar and the salt in a large heatproof bowl. Set over a saucepan of simmering water (do not let the bowl touch the water) and whisk until the sugar is dissolved and the mixture is warm, 2 to 5 minutes. Remove the bowl from the saucepan and beat with a mixer on medium-high speed until stiff and shiny but not dry, about 2 minutes.
• Fold the milk and one-quarter of the egg white mixture into the nut mixture with a rubber spatula until smooth, then fold in the remaining egg whites until just combined. Divide the batter among the 3 circles on the parchment and spread evenly with an offset spatula to fill the circles. Bake 1 hour, 30 minutes, then switch the position of the pans and continue baking until firm, dry and golden, 1 to 2 more hours. (The layers are done when they easily peel off the parchment.) Let cool slightly on the baking sheets; peel off the parchment and transfer to a rack to cool completely.
• Meanwhile, make the ganache: Put 1 cup cream in a microwave-safe bowl; microwave until very hot, about 2 minutes. Whisk in the chocolate and espresso powder until smooth. Let cool to room temperature, then cover and refrigerate until cold, thick and spreadable, at least 30 minutes. Make the whipped cream: Combine the remaining 4 cups cream and 1/3 cup sugar in a large bowl and beat with a mixer on medium speed until it barely holds soft peaks, 1 to 2 minutes. Finish beating the cream by hand with a whisk until soft peaks form; do not overbeat.
• Put 2 meringue layers on a baking sheet; spread half of the ganache on each, to the edge. Refrigerate until set, 15 minutes. (If the ganache is too firm to spread, microwave in 20-second intervals to soften.) Place one of the ganache-topped meringues on a platter. Spread with 1 cup whipped cream. Stack the other ganache-topped meringue on top; spread with another layer of whipped cream. Top with the last meringue, then cover the top and side of the cake with the remaining whipped cream. Chop the remaining 1/3 cup hazelnuts and sprinkle on top of the cake along with the shaved chocolate. Refrigerate at least 6 hours or overnight before serving.

HASELNUSS BäLLCHEN (HAZELNUT BALLS)

Steps:

• Using a blender or coffee grinder, reduce the hazelnuts to dust or very fine pieces.
• Lightly grease cookie sheet(s). Preheat oven to 300°F.
• Beat the egg whites until frothy.
• Add about 2 tablespoons of the sugar to the egg whites, whipping well after each addition.
• Once all the sugar is added, continue beating the meringue until stiff peaks are formed.
• Fold the hazelnut dust into the mixture and tehn make balls of the mixture that are about 1/2 inch in diameter. Place on the cookie sheets.
• Bake at 300F for 25 minute When done, remove from cookie sheet to cooling rack with spatula.

HAZELNUT-MOCHA BONBON COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine vanilla and espresso powder until dissolved. Add to creamed mixture. Combine flour and salt; gradually add to creamed mixture and mix well., Shape a heaping teaspoon of dough around each hazelnut, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until bottoms are browned. Remove to wire racks to cool., For espresso glaze, place confectioners' sugar in a small bowl. Combine the espresso powder and vanilla until dissolved; add to bowl. Stir in enough cream to achieve a dipping consistency; set aside. For chocolate glaze, combine the confectioners' sugar, chocolate and cream., Dip half of the cookies in espresso glaze. Dip remaining cookies in chocolate glaze; allow excess to drip off. Place on waxed paper and sprinkle with jimmies. Let stand until set.

AMAZING HAZELNUT-MOCHA TORTE

Steps:

• Preheat oven to 350 F; line the bottoms of two eight-inch cake pans with parchment paper or wax paper and set aside.
• Prepare cake: first, place nuts in food processor and finely chop; remove from processor and set aside.
• Add eggs and white sugar to food processor and process until well mixed.
• Add flour, baking powder and chopped nuts to egg/sugar mixture in processor; pulse only until combined.
• Divide batter evenly between the two pans and take for 20 minutes, or until a tester comes out clean.
• Remove layers from pans and cool on a rack (remove paper).
• Prepare filling: place butter and sifted icing sugar in a mixing bowl and.
• cream together using an electric mixer.
• Add hot coffee, cocoa and vanilla; combine well.
• Place one cake layer on a serving plate, spread this mixture over the cake layer (use all of it) and then cover with the second cake layer.
• Cover well and refrigerate.
• Shortly before serving, prepare topping: in a chilled mixing bowl, with an electric mixer whose beaters have been chilled, beat whipping cream with the sugar and coffee liqueur.
• Spread over top and sides of torte, and serve.

HAZELNUT MOCHA BALLS

Steps:

• Dissolve coffee in vanilla.
• Beat butter and sugar until fluffy.
• Add the coffee mixture, flour and cocoa.
• Shape 1 teaspoon of dough into balls.
• Press a hazelnut into center of each ball.
• Bake 2 inches apart on ungreased cookie sheets at 325 degrees Fahrenheit for about 15 minutes.
• Cool 1 minute, then move to wire rack to cool completely.
• Microwave chocolate and shortening until melted, about 1 minute. Stir smooth.
• Drizzle over cookies, or roll cookies in chocolate and sprinkle with chopped nuts.