Grand Marnier and Dark Chocolate Pizzelles

Ingredients

• 4 eggs
• 2/3 cups granulated sugar
• 3 tablespoons Grand Marnier
• 1 Tablespoon orange zest
• 2 cups all-purpose flour
• 1/4 Teaspoon baking powder
• 1/4 Cup unsalted butter
• 1/4 Cup coarsely chopped Cloud Nine Australian Orange Peel Dark Chocolate candy bar
• Grand Marnier Chocolate Glaze
• 1/2 Cup coarsely chopped Cloud Nine Australian Orange Peel Dark Chocolate candy bar
• 2 tablespoons Grand Marnier
• 2 tablespoons unsalted butter

Directions

• Beat eggs for a minute on medium speed.
• Add sugar and beat until smooth. Add
• Grand Marnier and orange zest and beat well. Sift together dry ingredients and beat into mixture.
• Melt butter and dark chocolate in top of a double boiler. Remove from heat and cool for 5 minutes.
• Stir chocolate butter into mixture until thoroughly combined.
• Heat and oil an electric pizzelle iron according to the manufacturer’s instructions.
• When iron is ready, spoon 1 tablespoon of batter in center of iron and close lid until pizzelle is a deep cocoa brown, about 3 - 5 minutes.
• Carefully remove pizzelle from iron and let cool on a rack.
• To make Grand Marnier Chocolate Glaze, melt dark chocolate, Grand Marnier, and butter in top of a double boiler, stirring constantly until smooth.
• Remove from heat and drizzle in a zigzag pattern over top of cooled pizzelles. Store in an airtight container at room temperature. Makes 24 cookies.