Kahlua Cocoa Balls

These no-bake cocoa balls are soaked in Kahlua and held together with vanilla wafer crumbs, pecans, and corn syrup. No oven, no cooking, no fuss. Just mix, roll, coat, and stash them somewhere cool.

The Kahlua gives each bite a deep coffee-liqueur warmth, while chopped candied cherries and golden raisins add pops of chewy sweetness throughout. Unsweetened cocoa powder keeps everything from going too sweet and adds a bitter chocolate backbone.

Rolling them in different coatings is half the fun. Cocoa powder for a classic truffle look, powdered sugar for something snowy, flaked coconut for texture, or ground nuts for crunch. Mix the coatings across a batch for a gift box that looks like it came from a confectionery.

Chef Tips

• Chop the cherries and raisins small. Large pieces make the balls lumpy and hard to roll smooth.
• Let the mixture sit 10 minutes before shaping. The wafer crumbs absorb the Kahlua and corn syrup and the whole batch firms up enough to hold a shape.
• Roll with lightly dampened hands. The mixture is sticky. A little moisture on your palms keeps things moving without the dough clinging to your fingers.
• Store in a cool, dark place for up to 2 weeks. The flavor improves after a day or two as the Kahlua mellows into the crumbs.

Variations

• Rum balls: Swap the Kahlua for dark rum for a more traditional holiday confection.
• Bourbon pecan balls: Use bourbon and double the pecans for a Southern-style treat.
• Kid-friendly version: Replace the Kahlua with strong brewed coffee mixed with a teaspoon of vanilla for the coffee flavor without the alcohol.