Ingredients
1 cup walnuts, ground or finely chopped
2 cup grated german's sweet or bitterswe, et chocolate
1 1/2 cup sifted confectioner's sugar
4 tbsp rum
1 cocoa powder
Directions
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.
Servings: 1 lot
Chocolate Walnut Rum Balls Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Chocolate; Dessert; Nut
The History of Recipes
It is quite possible to prove the history of written cooking instructions way back into antiquity, at least as far back into history as the early Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these ancient cookbooks were just very simple hieroglyphic recipes for preparing food.
In fact, the oldest recipe found, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Progressing into Roman times around 25BC a roman called Apicius compiled a few documents describing recipes prepared by wealthy roman citizens. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the ancient chefs were skilled in the use of many different herbs, including a few that will be familiar to modern chefs like bay, mint and asafoetida. Later on in the 1400s, people returning from the crusades brought us many foods, spices and herbs from the Middle-East, including spices like rosemary and coriander. These new foods and tastes caused an explosion in manuscripts on cooking, the majority of which are now in private collections. For the centuries that followed, the rich and powerful families of Europe competed with each other to offer the best banquets, and as a result the best chefs and their recipe collections were highly sought after. However, it wasn`t until the 19th century that formal cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, verifying, and publishing recipes to allow everyone to enjoy them. By the advent of the twentieth century, cookery publications are in great demand, due to increased literacy, people having increased free time and being a little richer. |
We hope you enjoy this Chocolate Walnut Rum Balls recipe.
