CHOCOLATE MOCHA SNOWBALLS | Holiday Cookie Recipe!
#weekendatthecottage #easydeliciousrecipes #chocolatesnowballcookies
For the full recipe:
No need to fight over these CHOCOLATE MOCHA SNOWBALLS - this lovely recipe yields enough to go around.
Frequent visitors to Weekend at the Cottage know one of our primary goals is to share recipes that taste delicious and aren’t too complicated to make. Such is the case with these chocolate butter cookies, perfect for the holidays but tasty enough to serve throughout the year.
Now, this recipe is piggybacking off of three other cookie ideas that all begin with my family’s BUTTER COOKIE RECIPE - click HERE to watch a 1-minute video on how to make this essential cookie dough. You can use it to make THUMBPRINT COOKIES, our COCONUT BUTTER COOKIE MACAROONS, and our CHERRY ORANGE OAT COOKIES too. Let’s all agree, you can never have enough cookies, especially during the holidays!
Back to this recipe, and a few tips on getting this right:
BUTTER COOKIE ROOKIE
If this is your first time making a butter cookie recipe, don’t worry; it’s perhaps one of the easiest recipes ever. Its six main ingredients are readily available. Our only suggestion, and this is IMPORTANT, is to make sure your butter is at room temperature before you begin. Creaming the soft butter with sugar at the outset is what gives the cookies their soft texture.
BOOSTER SHOT
The flavour boosters for this recipe are a trio of favourites that work perfectly together, creating a memorable finish for each and every bite. We’re talking cocoa powder, finely chopped pecans and espresso powder. The powdered coffee gives these cookies some zing, kind of like a fab cookie and a shot of espresso all in one.
If you’re a recipe tester, type here’s an invitation to play. Try the recipe with different types of nuts like walnuts, hazelnuts and almonds. I’m also thinking that adding spices to this recipe might be interesting, so what about cinnamon, cardamom and something hot like cayenne or black pepper?
PRETTY BALLSY
We had two moments during the testing of this recipe, where it was just sighs of joy. The first was when we transferred the dough out of the bowl of the stand mixer; the rich, brown colour of the dough was so pretty, we just loved the look of it.
The second was rolling the dough into little 1-inch balls. No complicated cutting for these chocolate nut cookies. Simple is certainly the way to go.
SUGARY SNOWBALLS
The final step in this recipe is to roll the baked, cooled cookies in icing sugar. We did the same finishing touch when we made ANNA’S PECAN BALLS, yet the snowball treatment accomplishes two things with this recipe.
First, it gives the buttery nut cookies a tiny bit more sweetness. The second is how the icing sugar coating conceals the rich chocolate and coffee flavours within. Every single person who’s tried them has the same response, “Wow, these are mocha-chocolatey!”
Need other holiday baking ideas sure to please? Check out some of our other sweet treats. Just click HERE to go to our YouTube HOLIDAY SWEETS PLAYLIST. You’ll see all of or holiday baking videos in one place for easy reference.
INGREDIENTS
For the butter cookie dough (makes enough for 2 batches)
1 pound of butter (4 sticks), softened
1 1/3 cups of granulated sugar
¾ teaspoon of kosher salt
3 egg yolks, room temperature
1 tablespoon of pure vanilla extract
4 2/3 cups of unbleached all-purpose flour
Flavour enhancements (makes enough for 1 batch, double for 2):
¼ cup of cocoa powder
2 teaspoons of espresso powder
1 cup of finely chopped pecans
To finish:
½ cup of icing sugar
INSTRUCTIONS
1) Preheat oven to 350°F with the rack in the middle position.
2) Prepare the butter cookie dough: Place butter into the bowl of a stand mixer fitted with the paddle attachment running on low. Add the sugar and salt and mix until fully incorporated. Add the egg yolks one at a time, blending after each addition. Add the vanilla. With the mixer still running on low, slowly add the flour until a soft dough forms.
3) Transfer the dough onto a piece of parchment and divide in two. Return half of the dough into the mixing bowl. Wrap up other half and refrigerate until use.
4) With half of the butter cookie dough in the bowl of the stand mixer, turn tit on low. Add the cocoa and espresso powders and mix well. Add the pecans and mix until fully incorporated.
5) Form dough into 1-inch balls and transfer to parchment-lined baking sheets. Bake for 18 minutes. Cool on baking sheet for 5 minutes before transferring onto wire rack to cool completely. Roll cooled cookies in icing sugar to coat.
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Chocolate Snowballs Cookies Recipe - Russian Tea Cakes or Mexican Wedding Cookies
Chocolate Snowball Cookies or Russian Tea Cakes Recipe – Rich, buttery, delicate and delicious chocolate shortbread cookies that melt in your mouth. These are perfect for the holidays!
DETAILED RECIPE:
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No-Bake Marshmallow Snowballs | traybakes & more
How to make No-Bake Marshmallow Snowballs. Squishy marshmallow encased in chocolate biscuits crumbs and rolled in desiccated coconut. A really simple and easy treat to make.
Ingredients:
2oz/55g desiccated coconut
2oz/55g drinking chocolate (or cocoa powder)
2oz/55g butter (or even try coconut oil)
½ tin condensed milk, approx. 200g
14 digestive biscuits/graham crackers, approx. 200g, crushed
1 packet of marshmallows (you won’t need them all) or marshmallow fluff
fine coconut to coat the snowballs
Full recipe details here -
#traybakesandmore #snowballs #baking #traybakes
Chocolate Coconut Balls Recipe | How To Make No-Bake Chocolate Coconut Ball | 4-Ingredient Recipe
Chocolate Coconut Balls Recipe, made with only 4 ingredients at home.
This recipe video guides the viewers on how to make no bake chocolate coconut balls from scratch. These chocolate balls with coconut as one of the main ingredients are very famous during the festive season, as well as all year round as a treat during a party or as a simple dessert.
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Recipe (Yields 30 Coconut Balls):
- 14 oz (397 g) Sweetened Condensed Milk
- 11 oz (312 g) Desiccated Coconut
- 5 2/3 oz (160 g) Plain Biscuits
- 2 1/2 tbsp. Cocoa powder
Chocolatey Snowballs/ Christmas Recipe/ Easy to Make Kids Party Chocolate by Tarla Dalal
Chocolatey Snowballs, Chocolate balls coated with coconut to give the snow ball effect is surely a recipe for christmas and kids party.
Recipe Link :
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Chocolatey Snowballs
The perfect dessert to celebrate the spirit of Christmas, Chocolaty Snowballs offer your palate sheer joy. A mix of Marie biscuits and crumbled chocolate sponge cake provide the snowballs a melt-in-the-mouth texture, while cranberries pose a tangy match to the intense dark chocolate flavour of this dessert. Rolling the snowballs in desiccated coconut improves the texture and also gives the snowballs the attractive appearance that the name deserves. If you are not serving immediately, you can refrigerate it, and use for up to three days. In fact, refrigeration gives it a crunch, which you will thoroughly enjoy.
Preparation Time: 5 minutes.
Cooking Time: Nil.
Makes 15 Snowballs.
1 cup roughly chopped dark chocolate
¼ cup coarsely crushed Marie biscuits
2 tbsp dried cranberries or raisins (kismis)
1½ cups crumbled chocolate sponge cake
Dessicated coconut for rolling
1. Melt the dark chocolate in a microwave safe bowl on HIGH for 1 minute and mix well.
2. Add the Marie biscuits, cranberries and chocolate sponge cake and mix well.
3. Divide the mixture into 15 equal portions and roll each portion into a round ball.
4. Roll the chocolate balls in the dessicated coconut till they are evenly coated from all the sides.
Serve immediately or refrigerate.
Handy Tip:
The chocolatey snowballs will stay fresh at room temperature for a day and for 3 days when refrigerated in an air-tight container.