Mexican coffee balls

Yield: 60 Servings

Measure Ingredient
1 \N Box (9 oz) chocolate wafers crushed into crumbs
½ pounds Ground blanched almonds
⅓ cup Unsweetened cocoa powder
¼ cup Sugar
2 tablespoons Instant coffee
⅓ cup Coffee liqueur
½ cup Light corn syrup

Mix 1 box (9 oz) chocolate wafers crushed into crumbs, with ½ lb ground blanched almonds, ⅓ cup unsweetened cocoa powder, and ¼ cup sugar.

Dissolve 2 Tbsp instant coffee in ⅓ cup coffee liqueur and stir into crumb mixture with ½ cup light corn syrup. Shape into ¾" balls and roll in cinnamon sugar. Store in refrigerator. Makes 5 dozen.

Posted to EAT-L Digest 22 Dec 96 From: Sean Coate <swcoate@...> Date: Mon, 23 Dec 1996 15:37:43 -0500

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