Prep 30 mins
Cook 0 mins
I must confess that I have always adored these uncooked, boozy little Christmas balls, a sort of mock truffle, made from ground cookie crumbs, nuts, liqueur, and corn syrup. This recipe is the ultimate version after many holiday seasons of experimenting. They require at least a week of aging, tucked away in a tin out of sight and out of mind. Once unveiled they are the perfect sweet to end a gala evening.
- 1 (9 ounce) package chocolate wafers
- 1 cup hazelnuts, skinned & toasted
- 1 1⁄2 cups confectioners' sugar
- 1 tablespoon instant espresso powder
- 1⁄2 cup grand marnier orange liqueur
- 2 1⁄2 tablespoons light corn syrup
- 1⁄2 cup granulated sugar
- Pulverize the chocolate wafers and hazelnuts together in a food processor. Add the confectioners’ sugar and process to combine.
- Dissolve the espresso in the Grand Marnier and add to the chocolate crumbs along with the corn syrup. Process until the mixture forms a moist mass.
- Break off small pieces of the dough and roll them into 1-inch balls. Place the granulated sugar in a shallow bowl and roll each ball in the sugar to coat. Store loosely packed between layers of waxed paper in a cookie tin.
- Let age 1 week before serving.