Combine nuts, sugar, and chocolate. Moisten with rum to form a stiff dough.
Form into small balls and roll in cocoa to coat.
This recipe is not only simple, it's flexible. It can be made with other
kinds of liquor (amaretto, sherry, and Southern Comfort work well), nuts
(almonds or pecans, for instance) and coatings (ground nuts, finely grated
coconut, etc.) and always comes out tasting great. Adding small chunks of
nut for texture is also effective. These usually disappear in a hurry.
This is a recipe for rum balls that I got from Monica Fischler in
Guayaquil, Ecuador in 1974. It's very simple, requires no cooking, and is
almost impossible to foul up.
Posted to MM-Recipes Digest V3 #270
Date: Wed, 2 Oct 1996 20:14:14 -0500
From: mprothro@nwark.com (Michael Prothro)
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