← Back to Search Results
American
 Espresso-Grand Marnier Balls

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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.

Yield: Makes 4 to 4½ dozen cookies

Ingredients

  • 1 package (9 ounces) chocolate wafers
  • 1 cup skinned toasted hazelnuts
  • 1½ cups confectioners’ sugar
  • 1 tablespoon instant espresso powder
  • ½ cup Grand Marnier or other orange liqueur
  • 2½ tablespoons light corn syrup
  • ½ cup granulated sugar

Directions

1. Pulverize the chocolate wafers and hazelnuts together in a food processor. Add the confectioners’ sugar and process to combine.

2. Dissolve the espresso in the Grand Marnier and add to the chocolate crumbs along with the com syrup. Process until the mixture forms a moist mass.

3. 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.


© 1990 Sarah Leah Chase
 

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 1 cookie, total of 4 dozen for the entire recipe.

72kcal (4%)
5mg (1%)
0mg (0%)
0mcg RAE (0%)
33mg
8mg
1g
8g
0g
11g
0mg (0%)
32mg (1%)
0g (2%)
2g (4%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
good-to-the-grain Good to the Grain
by Kim Boyce
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
in-the-kitchen-with-david In the Kitchen with David
by David Venable
a-new-way-to-cook A New Way to Cook
by Sally Schneider
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
nigella-express Nigella Express
by Nigella Lawson
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?