Title: Chocolate rum balls #2
 Categories: Candy
      Yield: 16 Servings
 
      1 c  Walnuts; ground or finely
           -chopped
      2 c  Grated "German sweet" or
           -bittersweet chocolate
  1 1/2 c  Sifted confectioner's sugar
      1    -(up to)
      4 tb Rum
           Cocoa powder
 
  Here's 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.
  
  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.