Recipe for cooking mexican coffee balls
Cooking with Coffee :: Coffee Desserts
Mexican Coffee Balls1 (9 ounce) box chocolate wafers
1/2 lb. ground blanched almonds
1/3 c. unsweetened cocoa powder
1/4 c. sugar
2 Tbsp. instant coffee
1/3 c. coffee liqueur
1/2 c. light corn syrup Mix chocolate wafers crushed into crumbs, with ground blanched almonds, unsweetened cocoa powder, and sugar. Dissolve instant coffee in coffee liqueur and stir into crumb mixture with light syrup. Shape into 1/4-in. balls and roll in cinnamon sugar. Store in refrigerator.
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