Mocha Rum-ba Balls

Mocha Rum-ba Balls
  • Prep Time
  • 8Servings


  • 1 12 ounce box vanilla wafers
  • 1 cup pecans, toasted
  • 1/2 cup confectioners' sugar
  • 1/2 cup unsweetend cocoa powder
  • 1/2 cup plus 2 tbsp. dark rum
  • 6 tablespoons strong brewed espresso
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon salt
  • Finely ground espresso


In a food processor, grind the wafers semi-fine; transfer to a large bowl. Repeat with the pecans. Stir in the confectioners' sugar and cocoa.

In a small bowl, mix together the rum, brewed espresso, corn syrup and salt. Pour the liquid mixture into the dry and mix with your hands until combined.

Roll 2 tbsp. of the dough into a ball; repeat with the remaining dough. Roll the balls in the espresso powder. Transfer to a sealed container and refrigerate for 1 to 5 days.