Espresso-Grand Marnier Balls

1. 1

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

2. 2

   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.

3. 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.

4. 4

   Let age 1 week before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.