Grand Marnier Balls Recipes

GRAND MARNIER CHOCOLATE COOKIE BALLS (NO BAKE)

Steps:

• In very large bowl, combine wafer crumbs, cocoa, and powdered sugar. Mix thoroughly.
• Add corn syrup, orange extract, and Grand Marnier and stir until large ball forms. If too crumbly add small amounts of corn syrup or liqueur until mixture sticks together well.
• Roll in your hands to form into 1 inch balls (I used a small cookie scoop and then rolled into balls).
• Roll balls in granulated sugar and place on wax-paper lined tray.
• Store in airtight container for a few days to build flavor. Place wax paper between layers of cookie balls to prevent sticking together.
• If desired, can roll in powdered sugar or cocoa instead of granulated sugar. If sugar disappears while balls are being stored, roll again in sugar before serving.

ESPRESSO-GRAND MARNIER BALLS

Steps:

• 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.

GRAND MARNIER BALLS

Steps:

• Put cream, butter and sugar into saucepan over medium heat. Bring to boil, stirring often. Remove from heat.
• Add Grand Marnier, chocolate and crumbs. Mix well. Shape into 42 balls. Roll in chocolate sprinkles. Chill or freeze.

CHOCOLATE GRAND MARNIER BALLS

Steps:

• Grind chocolate wafers and almonds together in a food processor until pulverized. Add 1½ cups powdered sugar, process to combine. Add Grand Marnier and corn syrup, process until mixture forms a moist mass. Break off small pieces of dough and roll into 1 inch balls. Place remaining 1 cup powdered sugar in a wide bowl, roll each ball in sugar to coat. Store loosely packed between layers of waxed paper in a tightly covered tin. Makes 1½ dozen. Best if prepared 1 week before serving.

GRAND MARNIER BALLS

Steps:

• 1. Put cream, butter and sugar into saucepan over medium heat. Bring to boil, stirring often. Remove from heat.
• 2. Add Grand Marnier, chocolate and crumbs. Mix well. Shape into 42 balls.
• 3. Roll in chocolate sprinkles. Chill or freeze.