No Bake Irish Coffee Balls Recipes

NO-BAKE BAILEYS® CHEESECAKE BALLS

Steps:

• Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl; mix well.
• Line a baking sheet with parchment paper. Scoop small portions of the cookie mixture using a melon baller or small cookie scoop and roll into twenty 1-inch balls. Lay on the prepared baking sheet and chill in the refrigerator for about 45 minutes.
• Place white chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Dip cheesecake balls into melted chocolate and return to fridge to chill until chocolate has hardened completely, about 1 hour.
• Place dark chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle dark chocolate over chilled cheesecake balls. Allow to set, about 30 minutes.

VIENNESE COFFEE BALLS (NO BAKE)

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.

IRISH COFFEE BALLS

Steps:

• In a large bowl, combine the cookie crumbs, pecans and 1 cup of sugar.
• Dissolve coffee granules in the Irish Whiskey in a small cup.
• Add the coffee/whiskey mixture and the corn syrup to the dry ingredients, mixing until blended.
• Shape mixture into 1-inch balls and roll in the remaining 1/2 cup of sugar.
• Store in an air tight container.

IRISH COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans. Place waxed paper over a large wire cooling rack. Place a 3-quart mixing bowl in the freezer.
• Mix flour, 1 1/2 cups sugar, baking powder, and salt together in a bowl.
• Place unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside to cool.
• Beat eggs in a bowl until thick and lemon-colored, about 5 minutes.
• Remove cold bowl from the freezer and pour in chilled whipping cream; beat until stiff. Fold in eggs, melted chocolate, and vanilla extract. Add flour mixture, about 1/2 cup at a time, folding gently after each addition, until blended. Pour into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert layers carefully onto the prepared cooling rack and let cool completely, about 30 minutes. Poke holes in the top of the cakes with a skewer or long-tined fork.
• Stir whiskey, coffee granules, and 2 tablespoons sugar together in a small bowl until coffee is dissolved. Pour 1/2 of the coffee-whiskey mixture over each layer. Let stand at room temperature for 30 minutes.
• Meanwhile, combine whiskey and coffee granules for the frosting in a large bowl; stir until coffee is dissolved. Add butter and vanilla extract and beat until combined. Gradually mix in powdered sugar on medium speed until smooth. Transfer 1/2 cup of frosting to a pastry bag fitted with an open star tip (#32 or #4B); set aside. Use the remaining frosting to fill layers and frost sides and top of cake.
• Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow to cool slightly, then transfer to a small pastry bag fitted with a medium-sized writing tip.
• Pipe chocolate in a lattice design across the top of the cake. Pipe a shell border or rosettes around the top edge.

NO BAKE BAILEYS IRISH CREAM COOKIE BALLS RECIPE - (4/5)

Steps:

• Combine vanilla wafer crumbs and powdered sugar in a large bowl. Add corn syrup, Baileys Irish Cream and mix well. Make balls of about 2 heaping tablespoons each of the vanilla wafer mixture. Shape balls and set aside. Melt candy melts in a bowl in the microwave using short time increments of about 15-45 seconds (more explanation on how I do that above). Dip each ball into the chocolate and set on a piece of parchment paper to dry.