Cappuccino Truffles

1. 1

   Dissolve instant coffee in combined juice and vanilla.

2. 2

   Gradually add to marshmallow creme in small bowl of electric mixer, beating on low speed until well well blended.

3. 3

   Add wafer crumbs, pecans and zest; mix well.

4. 4

   Shape into 1-inch balls; roll in combined cocoa and powdered sugar until evenly coated.

5. 5

   Place in single layer in shallow pan; cover tightly.

6. 6

   Refrigerate several hours or until firm.

7. 7

   Store in tightly covered container in refrigerator.

No nutritional information available.

No additional tips available.