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.