- 1 package (9 ounces) chocolate wafers
- 1 cup skinned toasted hazelnuts
- 1½ cups confectioners’ sugar
- 1 tablespoon instant espresso powder
- ½ cup Grand Marnier or other orange liqueur
- 2½ tablespoons light corn syrup
- ½ cup granulated sugar
- 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 com 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.