Kahlua Balls Recipe 455 Food

KAHLUA BALLS RECIPE - (4.5/5)

Steps:

• In a large bowl, whisk together the crushed graham crackers, powdered sugar, cocoa powder, and chocolate. Stir in the vanilla, agave, Kahlua, and coffee until the dough comes together. Shape the dough into 1″ balls. Roll them each in the granulated sugar. Store in an airtight container in the refrigerator for 2-3 days to develop the flavor. Makes 15-20 balls.

KAHLUA BALLS

Steps:

• 1. Melt together the first three ingredients in microwave until smooth.
• 2. Add remaining ingredients and cream together. Refrigerate for an hour or until firm, then roll into balls.
• 3. Coat with coconut flakes, finely chopped pecans or nonpareil candies. Keep refrigerated.

KAHLUA BALLS

Steps:

• Combine crushed Oreo cookie crumbs, nuts, and powdered sugar in a large bowl.
• Add Kahlua and corn syrup. Mix well.
• Shape into 1" balls; roll in powdered sugar.
• Place in airtight container and chill overnight. NOTE: Creme de Cacao may be used in place of Kahlua

COFFEE-KAHLUA BALLS

Steps:

• Pulse wafers in a food processor until finely ground.
• Stir coffee granules in Kahlua until dissolved. Stir in corn syrup, 1 cup icing sugar and crumbs until evenly mixed. Stir in nuts.
• Shape mixture into 1 inch balls and place on a waxed paper lined tray or baking sheet.
• Roll balls in 1/2 cup icing sugar.
• Store in an airtight container with waxed paper between the layers and keep refrigerated for up to 2 weeks but at least overnight. Flavours improve with time.

CHOCOLATE WALNUT KAHLUA BALLS (NO BAKE)

Steps:

• Stir the chocolate over simmering water in a double boiler until melted and smooth; remove from heat.
• Whisk in 1/2 cup sugar and corn syrup then the Kahlua.
• In a small bowl mix together the chopped walnuts and crushed wafers; add in the chocolate mixture and mix well.
• Shape into small balls.
• Place powdered sugar in a shallow bowl.
• Roll each ball in the powdered sugar to coat.
• Place in an air-tight container and refrigerate overnight.

KAHLUA BALLS

Steps:

• Chop or crush cookies quite fine.
• Measure out 1 1/2 cups of crushed cookies and mix with remaining ingredients except dipping chocolate.
• Form into small balls, about one inch in diameter.
• Roll balls in remaining cookie crumbs (for best results, have the crumbs crushed very fine).
• OR, refrigerate balls for 1 hour and then dip in melted chocolate; return to refrigerator to set chocolate.
• Store in airtight container in refrigerator.
• NOTE: If you want to make a non-alcoholic version, just substitute Kahlua flavored syrup, which can be found in the coffee section of most supermarkets.
• Change the liqueur/syrup flavor to make Amaretto Balls, Irish Cream Balls, or whatever suits you.

5-INGREDIENT HOMEMADE KAHLUA

Steps:

• Bring water and sugar to a boil.
• Add to coffee crystals just enough water to dissolve them.
• Add coffee to water and sugar and boil for 5 minutes, being careful not to let it boil over.
• Cool completely, then add vanilla and vodka.
• Mix well.

KAHLUA TRUFFLES

Steps:

• In top of a double boiler or a metal bowl over simmering water, melt chocolate chips and butter; stir until smooth., In a small bowl, whisk a small amount of hot mixture into egg yolk; return all to double boiler, whisking constantly. Cook over low heat until mixture reaches 160°, whisking constantly., Remove from heat; stir in Kahlua and cream cheese until blended. Cool to room temperature, stirring occasionally. Refrigerate, covered, 1 hour or until easy to shape., Place almonds in a small bowl. Shape mixture into 1-in. balls; roll in almonds. Refrigerate, covered, until firm, about 2 hours. Store in an airtight container in the refrigerator.

NO-BAKE CHOCOLATE KAHLUA CHRISTMAS BALLS

Steps:

• 1. Melt the chocolate chips in evaporated milk in a pot over low heat, stirring constantly, until well blended. Remove from the heat and set aside to cool for about 30 minutes. Combine all remaining ingredients except the coconut; stir into the chocolate mixture, blending well.
• 2. Shape the mixture into 1- to 1 1/2-inch balls (if the dough is too moist, add up to 1/3 cup more cookie crumbs), then roll in coconut. Let air-dry for 2 hours on waxed paper. Transfer to an airtight container; store in refrigerator. Serve in pleated, brown-paper candy cups.

KAHLUA COCOA BALLS

Steps:

• In one bowl, combine Kahlua with syrup and chopped fruits.
• In another bowl, blend sugar, cocoa, crumbs and nuts.
• Combine the mixtures well.
• Roll into balls.
• Roll the balls in desired coating (sugar, cocoa, coconut, nuts).
• Freeze or store in airtight container.