Chocolate Grand Marnier Balls
Submitted by billybean
No-bake chocolate Grand Marnier truffles made with ground chocolate wafers, almonds, and orange liqueur, rolled in powdered sugar. Elegant, boozy, and better after aging a week.
YIELD
30 servingsPREP
20 minCOOK
0 minREADY
1These truffles get better the longer you ignore them. Make them now, eat them in a week. Seriously.
Chocolate wafers and almonds get pulverized together in a food processor, then bound with Grand Marnier (or Cointreau, if that’s what’s in your bar) and a touch of corn syrup into a rich, fudgy dough that smells like a Parisian chocolate shop.
Roll them into 1-inch balls, toss them in powdered sugar, and tuck them into a tin between layers of wax paper.
As they sit, the alcohol mellows, the chocolate deepens, and the almond flavor blooms. By day seven, they’re transformed into something genuinely sophisticated.
Kitchen Tips
- Pulverize the wafers and almonds together in the food processor until they’re a fine, even powder. Coarse bits won’t hold together in the balls.
- The dough should be moist but not wet. If it’s crumbly, add a tiny splash more liqueur. If it’s too sticky, add a tablespoon more wafer crumbs.
- Make them a week ahead. The recipe explicitly says they’re best after aging. The flavors marry and smooth out beautifully.
- Store in a cool, dark place. Not the fridge. Cold temperatures dull the chocolate and liqueur flavors. Room temperature in a sealed tin is ideal.
Ingredients
Directions
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.
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