1 (6 oz.) pkg. semi-sweet chocolate pieces
3 tbsp. light corn syrup
2 tsp. instant coffee
Confectioners sugar
1 3/4 c. finely crushed vanilla wafers, about 3 dozen
1 c. chopped California walnuts

Day before serving: In double boiler, over hot, not boiling water, melt chocolate; remove from heat. Stir in corn syrup. In cup, dissolve coffee in 1/3 cup hot water and stir into mixture.

Thoroughly mix in 3 cups confectioners sugar, crushed wafers and walnuts. Sprinkle some confectioners sugar onto waxed paper. With hands, shape mixture into 1 inch balls; roll in sugar. Store at least a day in covered container, to mellow flavors. Makes about 5 dozen cookies.

CHOCO-ORANGE BALLS:

Substitute 1/3 cup orange juice for instant coffee and hot water.