Grand Marnier Balls Recipes

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.

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.

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.

Steps:

• Place kumquats, oranges, and water in glass bowl.
• Cover and let stand in a cool place for 12 hours.
• Pour into medium saucepan and bring to a full, rolling boil over high heat.
• Cook for about 15 minutes, stirring frequently.
• Remove from heat and stir in lemon and Grand Marnier.
• Measure this mixture and add equal amount of sugar.
• Again bring to a boil and cook, stirring frequently, for about 30 minutes.
• When mixture begins to gel, remove from heat and immediately pour into hot sterilized jars.
• Vacuum seal.

Steps:

• In bowl, stir together crumbs, coconut and pecans.
• In small saucepan, gently heat butter, cocoa and sugar until butter melts.
• Remove from heat; whisk in egg.
• Blend into crumb mixture.
• Press into greased 9 inch square cake pan.
• Bake in 350F oven for 10 minutes. Let cool on rack.
• Grand Marnier Layer: In bowl, place half of icing sugar with butter, mix in half of the icing sugar with butter; mix in Grand Marnier, remaining icing sugar and orange rind.
• Spread over base.
• Chocolate Topping: Stir butter into chocolate until melted; spread evenly over Grand Marnier layer.
• Let cool for 20 minutes in refrigerator; cut into bars.
• (Bars can be covered, refrigerated up to 2 weeks, or frozen up to 2 months. Let soften slightly before serving.