I love the taste of chocolate mixed with coffee. In desserts. But not in beverages. That’s right, I don’t care for mocha in beverage form. But I cannot get enough of it in desserts.
Coffee in its various forms (actual coffee/espresso, Kahlua or espresso powder) is probably my favorite flavor to add to chocolate desserts (although peanut butter is hot on coffee’s tail). I’m heavy handed with coffee in any dessert that calls for it and quite frequently I throw a tablespoon of espresso powder into any recipe I make that contains chocolate. In my opinion, the addition of coffee amplifies the chocolate flavor.
So, a couple of weeks ago when we needed a super quick dessert made, this recipe for mocha nut balls was an easy choice. I’d eaten them before at someone else’s house so I knew they were delicious. The cookies themselves are a dark and caffeinated version of the ever popular Mexican wedding cookies. They’re extremely easy to make and as long as you like pecans, coffee and chocolate, you’ll love them. I made the mistake of sharing a few with coworkers and they’ve been asking for more ever since.
The recipe I used is from the Taste of Home website and I think it was originally featured in their print magazine. The only alteration I made was my substitution of 1 1/2 tablespoons espresso powder for the 1 tablespoon of instant coffee granules called for in the recipe. My reason? I prefer espresso over regular coffee.
Mocha Nut Balls
Recipe from Taste of Home
Makes about 50 cookies
- 1 cup butter, softened
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1-3/4 cups all-purpose flour
- 1/3 cup baking cocoa
- 1 tablespoon instant coffee granules (I used espresso powder.)
- 1 cup finely chopped pecans or walnuts
- Confectioners’ sugar
- Preheat oven to 325°.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla.
- Combine the flour, cocoa and coffee granules.
- Gradually add to creamed mixture and mix well.
- Stir in pecans.
- Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
- Bake at 325° for 14-16 minutes or until firm. Cool on pans for 1-2 minutes before removing to wire racks.
- Roll warm cookies in confectioners’ sugar.