- 1/4 cup freeze dried coffee
- 1/4 cup rum
- 1 tablespoon water
- 2 tablespoons cocoa
- 2 cups vanilla wafer crumbs
- 3 cups confectioners' sugar, divided
- 1 cup chopped nuts
- 3 tablespoons light corn syrup
- dash salt
In a mixing bowl, dissolve coffee in rum and water; add cocoa, vanilla wafer crumbs, 2 cups of confectioners' sugar, chopped nuts, and corn syrup; mix well.
Sift remaining 1 cup confectioners' sugar onto waxed paper.
Measure mocha ball mixture in teaspoonfuls; roll into small balls. Roll in the sifted confectioner's sugar.
Store in tightly covered container for several days to bring out the flavors.
Makes about 4 dozen.