Boozy Chocolate, Hazelnut and Orange Truffles

Ingredients

• 1.8 cups granulated sugar whole (available here)
• 24 servings cocoa powder for dredging the chocolate hazelnut snowballs
• 0.3 cup dutch-processed cocoa powder 
• 4 tablespoons grand marnier 
• 1 tablespoon hazelnuts (available here)
• 3.5 cups hazelnuts (available here)
• 0.3 cup honey (available here)
• 1 teaspoon orange zest freshly grated
• 0.5 cup water filtered
• 4 tablespoons frangelico 
• 4 tablespoons frangelico 

Equipment

• food processor
• bowl
• sauce pan

Directions

1. Dump the hazelnuts and orange zest into a food processor and process until very finely ground.
2. Pour sugar, honey and water into a saucepan set over medium-high heat, and bring to a boil. Allow it to bubble and foam, stirring continuously, for 6 minutes, or until all the sugar granules dissolve completely and the mixture thickens to a foamy syrup. Turn off the heat.
3. Pour the still hot sugar syrup over the ground hazelnuts, close up the food processor, and process for two to three minutes. Continue processing, and pour the Frangelico, Grand Marnier and hazelnut extract into the food processor's feeder tube one tablespoon at a time or until the mixture thins and becomes slightly liquid. Dump in the cocoa powder, and continue processing a further 3 to 4 minutes until the mixture becomes completely smooth and uniform.
4. Transfer the sweetened and seasoned hazelnut mixture into a bowl, cover it tightly, and refrigerate overnight, 8 to 12 hours.
5. Remove the bowl from the refrigerator and scoop out 1 tablespoon of the hazelnut mixture, form into a ball and dredge it in confectioner's sugar or cocoa powder. Continue working until you've exhausted the batter. Store in an airtight container in the refrigerator for up to 2 weeks, and serve chilled.