Espresso-Grand Marnier Balls
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.
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READY IN: 30mins
SERVES: 48
YIELD: 4 dozen cookies
UNITS: US
INGREDIENTS
Nutrition- 1(9 ounce) package chocolate wafers
- 1
- 1 1⁄2cups confectioners' sugar
- 1tablespoon instant espresso powder
- 1⁄2cup grand marnier orange liqueur
- 2 1⁄2tablespoons light corn syrup
- 1⁄2cup granulated sugar
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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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