Viennese Coffee Balls Recipes

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.

VIENNESE ICED COFFEE

Steps:

• Combine the espresso, sugar, vanilla, and hot water in a blender and stir until the sugar dissolves. Put the ice in the blender and process on high until the mixture is almost completely smooth. Divide the mixture among 4 short glasses.
• Place the ice cream in a microwave on high for 15 seconds, until softened. Scoop one ball of ice cream into each glass. With a small sifter, sprinkle each drink lightly with cocoa powder. Serve with a short straw and a teaspoon.

VIENNESE COFFEE

Steps:

• Bring 3/4 cup cream to simmer in large saucepan. Reduce heat to low. Add chocolate and stir until melted and smooth. Gradually whisk in coffee. Ladle coffee mixture into cups. Top with dollops of whipped cream. Sprinkle cream with cinnamon and serve.

VIENNESE COFFEE

Steps:

• Chill bowl, beaters and cream before whipping. Place 2/3 cup cream and sugar in chilled bowl. Beat with electric mixer at high speed until soft peaks form. Do not overbeat. Cover and refrigerate up to 8 hours. If mixture separates slightly after refrigeration, whisk lightly with wire whisk.
• To form chocolate shavings for garnish, make short, quick strokes across chocolate with vegetable peeler; set aside. Break remaining chocolate into pieces.
• Place remaining 1/3 cup cream in heavy small saucepan. Bring to a simmer over medium-low heat. Add chocolate pieces; cover and remove from heat. Let stand 5 minutes or until chocolate is melted; stir until smooth. Add coffee to chocolate mixture. Heat over low heat just until bubbles form around edge of pan and coffee is heated through, stirring frequently. Remove from heat; stir in creme de cacao, if desired. Pour into 4 warm mugs. Top each mug with whipped cream. Garnish with chocolate shavings.

VIENNESE COFFEE

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.