by Stephanie Zonis
About 3 dozen
You won't taste the cinnamon or pepper in these; both just add to the general flavor.
1-1/2 cups finely ground chocolate wafer crumbs
1-1/4 cups confectioners' sugar
1/2 cup walnuts
2 Tbsp. unsweetened Dutch process cocoa powder
1/8 tsp. cinnamon
Few grinds of freshly, finely ground black pepper
Few grains salt
1/4 cup plus 2 Tbsp. coffee liqueur
2 Tbsp. light corn syrup
1/4 cup unsweetened Dutch process cocoa powder
1/4 cup confectioners' sugar
Place wafer crumbs in medium bowl. In food processor fitted with steel blade, combine confectioners' sugar, walnuts, cocoa powder, cinnamon, pepper, and salt. Process until nuts are finely ground. Add to wafer crumbs; with large spoon, blend to an even color (color will be an unappealing gray at this point--OK). Add coffee liqueur and corn syrup, and mix thoroughly. Cover and let stand at room temperature for 10 to 15 minutes.
Meanwhile, make Coating: sift together cocoa powder and confectioners' sugar onto piece of wax paper. with your (dry) fingers or a spoon, blend well to an even color. Form generous one inch balls of the chocolate wafer mixture, and roll each to cover completely in the Coating. Store any leftover Coating airtight at room temperature. Store balls airtight in refrigerator for at least 5 days before serving.
Re-roll balls in leftover Coating if required. If desired, serve in small paper or foil candy cups. Allow to stand at room temperature, covered, for about 15 minutes before serving.
Copyright © 1999 Francesca Chocolate Productions. All Rights Reserved.
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This page created December 1999
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