Mocha Rum Balls Recipes

CLASSIC RUM BALLS RECIPE

Steps:

• Place toasted pecans in a food processor and process until fine. Be careful not to process so much they turn into pecan butter. Remove the pecans from the food processor.
• Add the vanilla wafers to the food processor and process until finely ground.
• Add the pecans back into the food processor along with the powdered sugar, cocoa, corn syrup, vanilla and rum. Process until mixture is thick and combined.
• Scoop 1 tablespoon size balls and roll between your hands. Roll in additional cocoa powder and/or powdered sugar. Store in an airtight container in the refrigerator for up to 2 weeks.

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.

MOCHA RUM BALLS MIX

Steps:

• Layer ingredients into an attractive 1-quart jar, tamping down layers to eliminate air gaps.
• Attach the following instructions to the jar: Mocha Rum Balls: Place contents of jar into a bowl.
• Add 4 to 5 tablespoons rum, espresso, and/or coffee.
• Form into small balls.
• Roll in confectioners' sugar.
• Place on a cookie sheet to dry.
• Store in an airtight container.

_MOCHA RUM BALLS

Steps:

• In a large bowl, combine all of the jar ingredients. Add the rum and stir well to combine. Form the mixture into 2-inch balls. Place the powdered sugar in a bowl, and roll each ball in the sugar. Arrange the balls on a cookie sheet, and air dry at room temperature for 6 hours. Serve immediately, or store in an airtight container for up to 2 weeks.

MOCHA BALLS

Steps:

• Combine crumbs, cocoa, coconut, jam, liqueur and water in a bowl and mix well.
• Roll mixture into balls.
• Use two level teaspoons of mixture for each ball.
• Place balls onto baking paper lined trays and refrigerate, covered, for 30 minutes.
• Dip balls, one at a time, into the melted dark chocolate.
• Return to fridge on the tray and refrigerate until chocolate is set.
• Spoon the melted white chocolate into a zip lock bag and snip one small corner off the bag.
• Drizzle chocolate decoratively over the balls and allow chocolate to set.
• These can be made up to 1 week ahead of serving and stored in an airtight container in the fridge.

MOCHA RUM BALLS

Steps:

• 1. Place all of the jar ingredients in a large bowl, and stir to mix. Add the rum to the dry ingredients, and stir until well combined. 2. Place the powdered sugar in a small bowl. Dust your hands with powdered sugar to prevent sticking, and form the dough into 2- inch balls. Roll each ball in the powdered sugar. 3. Arrange the balls in a single layer on a cookie sheet, and allow to air dry at room temperature for 6 hours. 4. Serve immediately, or store in an airtight container for up to 2 weeks. CREATING THE JAR1. Wash and thoroughly dry a 1-quart wide-mouth canning jar.2. Layer the ingredients in the jar as shown below, pressing firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.TOP of the jar 1 cup finely chopped almonds 2 cups crushed vanilla wafers 1 1/4 cups powdered sugar 2 tablespoons unsweetened cocoa powder 1 1/2 teaspoons instant coffee granules 1/2 teaspoon ground cinnamonBOTTOM of the jar3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the cookies found in the Gift Jar Tags chapter.From "The Mason Jar Cookie Cookbook." Copyright 2002 by Lonnette Parks. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.