← Back to Search Results
 Espresso-Grand Marnier Balls Recipe-4581

Photo by: Joseph De Leo
Comments: 0


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


  • 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


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%)
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

west-coast-cooking West Coast Cooking
by Greg Atkinson
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
nigella-express Nigella Express
by Nigella Lawson

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for 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
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?