Chocolate 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.

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.

CHOCOLATE AND GRAND MARNIER CREME BRULéE

Steps:

• Preheat the Oven to 325ºF.
• Whisk together egg yolks and 1 cup icing sugar until the mixture thickens and is a pale yellow.
• Simmer the cream over low heat, melting the chocolate in it.
• Add vanilla extract and Grand Marnier to cream and remove from heat.
• Slowly add the cream to the egg mixture, whisking continually to prevent curdling.
• Divide mixture between four ramekins.
• Place ramekins in a cake pan and fill with water about halfway up the outside of the ramekins. Bake until edges begin to set, about 40 minutes.
• Cool at room temperature, and then refridgerate for at least two hours.
• Before serving, turn on the broiler and allow it to heat up.
• Sprinkle the remaining 4 tablespoons of icing sugar over the tops of the creme brulées covering them evenly.
• Broil until the sugar caremelizes, be careful not to let it burn. It should be cool under the carmelized sugar (the ramekin won't be though!).

GRAND MARNIER CHOCOLATE TRUFFLES

Steps:

• Chop the chocolates finely with a sharp knife.
• Place them in a heat-proof mixing bowl.
• Heat the cream in a small saucepan until it just boils.
• Turn off the heat and allow the cream to sit for 20 seconds.
• Pour the cream through a fine-meshed sieve into the bowl with chocolate.
• With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted.
• Whisk in the Grand Marnier, if using, coffee, and vanilla.
• Set aside at room temperature for 1 hour.
• With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper.
• Refrigerate for 30 minutes, until firm.
• Roll each dollop of chocolate in your hands to roughly make a round ball.
• Roll in confectioners' sugar, cocoa powder, or both.
• These will keep refrigerated for weeks, but serve at room temperature.

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.

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.