Yield: 40 servings
|1 pack||(9-oz) chocolate wafer cooki|
|¼ cup||Powdered sugar|
|⅓ cup||(to 1/2) cointreau, grand|
|\N \N||Marnier, or orange juice|
|6 ounces||Semisweet chocolate chips melted|
|3 tablespoons||Light corn syrup|
|½ cup||Walnuts or pecans finely chopped|
|8 ounces||White chocolate, imported melted|
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:26 1. In a food processor, grind cookies until consistency of fine crumbs. Add powdered sugar and Cointreau and process until well mixed. 2. In a small glass bowl, combine chocolate chips and corn syrup. Heat in microwave on High 45 to 60 secs, or until melted and smooth when stirred. Add to food processor and process until mixed. Mixture will be stiff. Transfer from processor to a medium bowl. Stir in nuts. 3. Shape mixture into 40 (1-inch balls). Place on a wax paper-lined baking sheet. Refrigerate 1 hour.
Dip half of each ball into melted white chocolate; place ½-inch apart on wax paper-lined baking sheet. Refrigerate until firm. Store in airtight container in refrigerator 1 to 2 weeks.