Chocolate Grand Marnier Balls Food

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 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:

• 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 GRAND MARNIER CHEESECAKE

Steps:

• Lightly oil the base of a 9-inch spring form pan.
• Melt the butter in a pan, stir in the crushed cookies and press on to the base of the pan with clean fingers or the back of a spoon.
• Chill while preparing the filling.
• In a bowl, cream the sugar, Nutella and mascarpone or cream cheese until smooth.
• Add the melted chocolate and Grand Marnier and stir gently to combine.
• In a small glass bowl, dissolve the gelatin in the 1/4 cup of hot water (according to instructions on package).
• Fold the gelatin into the filling mixture along with the whipped cream.
• Pour this mixture over the base.
• Refrigerate for 4-5 hours, uncovered; do not unmold.
• To prepare the sauce, add the cream to the melted chocolate while it is still hot and stir in a tablespoon of Grand Mariner (or more to taste).
• When the cheesecake has set, pour the sauce over the top while it is still in the mold.
• Set back in the refrigerator for 15-20 minutes before unmolding and serving.
• Garnish with orange zest or crushed hazelnuts, if desired.

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 HOT CHOCOLATE

Steps:

• Make the hot chocolate according to package directions (or follow your favorite recipe)
• Pour one ounce of Grand Marnier into each coffee cup and fill the cup with hot chocolate.
• In a bowl lightly whip the fresh cream and spoon on top of the hot chocolate.
• Insert a cinnamon stick in each cup and serve.
• WAAA LAAA ;).

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.