Mocha Rum-ba Balls

    Author:
    Publish date:
    Updated on
    Mocha Rum-ba Balls
    • Prep Time
    • 8Servings

    Ingredients

    • 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

    Preparation

    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.