Monday, December 14, 2009

Holiday Baking Series - Chocolate Grand Marnier Balls

Chocolate Grand Marnier Balls

1 cup semi-sweet chocolate chips
1 can (5 oz) evaporated milk'
1 1/4 cups vanilla cookie crumbs
1 1/4 cups ginger snap cookie crumbs
1/2 cup powdered sugar
1/2 cup finely chopped pecans (can use walnuts)
1/3 cup Grand Marnier(I used about 2 teaspoons more than called for)
1 teaspoon vanilla extract
2 cups shredded coconut

Melt the chocolate chips and evaporated milk in a pot over low heat, stirring constantly, until well blended. Remove from the heat and set aside to cool for about 30 minutes. Combine all remaining ingredients except the coconut; stir into the chocolate mixture, blending well.

Shape the mixture into 1 to 1 1/2 inch balls (if the dough is too moist, add up to 1/3 cup more cookie crumbs - I had to add some extra), then roll in coconut. Let air-dry for 2 hours po waxed paper. Transfer to an airtight container; store in refrigerator.
Note: You can use any liqueur you like such as Kahlua, Frambroise, etc. I happened to love the taste of chocolate with orange.

Yield: About 4 dozen

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