Kahlua Cocoa Balls

I looked at a few recipes and didn't like any one 100%, so I took the things I did like and added my own touch and this is what I came up with.  These are better made at least 2-3 days ahead; 1 week is best.  Gives all the flavors time to marry.

Ingredients:

2 c graham crumbs
1 c confectioners' sugar
1/3 c unsweetened cocoa
10 oz. finely chopped bittersweet chocolate
1/3 c Kahlua mixed with 1 T espresso powder
1/4 c dark corn syrup

Heat the Kahlua and the espresso powder in a microwave safe bowl for 15 seconds.  Stir until espresso powder is dissolved. Mix all ingredients in a large bowl with your hands until they are totally blended and come together. The dough should be just moist enough to hold its shape; not crumbly. If mixture is too crumbly, add another tablespoon of corn syrup.  In another bowl sift some unsweetened cocoa.  Roll each ball into the cocoa and store in an airtight container for 2-3 days before serving.