Mocha Balls

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“Amazing good little chocolate covered balls. Very addictive and so pretty! Cook time is fridge time.”
1hr 30mins
50 balls

Ingredients Nutrition

  • 4 cups fine chocolate cake crumbs
  • 1 tablespoon cocoa powder
  • 2 tablespoons desiccated coconut
  • 14 cup apricot jam, warmed
  • 2 tablespoons coffee-flavored liqueur
  • 2 tablespoons water
  • 400 g dark chocolate, melted
  • 50 g white chocolate, melted


  1. Combine crumbs, cocoa, coconut, jam, liqueur and water in a bowl and mix well.
  2. Roll mixture into balls.
  3. Use two level teaspoons of mixture for each ball.
  4. Place balls onto baking paper lined trays and refrigerate, covered, for 30 minutes.
  5. Dip balls, one at a time, into the melted dark chocolate.
  6. Return to fridge on the tray and refrigerate until chocolate is set.
  7. Spoon the melted white chocolate into a zip lock bag and snip one small corner off the bag.
  8. Drizzle chocolate decoratively over the balls and allow chocolate to set.
  9. These can be made up to 1 week ahead of serving and stored in an airtight container in the fridge.

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