Espresso-Grand Marnier Balls
Ready In: 30 mins
Serves: 48
Yields: 4 dozen cookies
Ingredients
- 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
Directions
- 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.
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