Ingredients for Mexican Coffee Balls
- 1 cup chocolate wafers
- 1/2 cup ground blanched almonds
- 1/4 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 2 teaspoons instant coffee granules
- 2 tablespoons coffee liqueur
- 2 tablespoons light corn syrup
- 1 tablespoon ground cinnamon
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How to Make Mexican Coffee Balls
- Crush 1 cup of chocolate wafers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
- In a large bowl, combine the crushed chocolate wafers, 1/2 cup ground blanched almonds, 1/4 cup unsweetened cocoa powder, and 1/2 cup granulated sugar. Mix well.
- In a small bowl, dissolve 2 teaspoons of instant coffee granules in 2 tablespoons of coffee liqueur (if using). Stir in 2 tablespoons of light corn syrup.
- Add the coffee mixture to the dry ingredients and mix until thoroughly combined. The mixture should be slightly moist but still hold its shape.
- Using your hands or a small cookie scoop, shape the mixture into small balls (approximately 1 inch in diameter).
- In a separate shallow dish, combine 1 tablespoon of ground cinnamon and 1/4 cup of granulated sugar.
- Roll each coffee ball in the cinnamon-sugar mixture until evenly coated.
- Place the coated coffee balls on a plate or baking sheet lined with parchment paper.
- Refrigerate for at least 30 minutes to allow the balls to firm up before serving. Store in an airtight container in the refrigerator for up to a week.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
106g
Fat
13g
Carbs
19g
