Penny Ashton - 1990 |
||||
| RUM BALLS | ||||
| 2 | Bars | German Sweet Chocolate (4 oz. each) | > | Grate chocolate in blender or food processor. |
| 8 | oz | Walnuts (by weight) | > | Grind nuts or chop fine in food processor. Reserve ¼ cup. |
| ¾ | C | Sugar | > | Combine remaining nuts with chocolate & sugar. |
| 2 | Egg Whites | > | Add 2 egg whites and Rum. Shape into balls. | |
| 2 | T | Rum | ||
| 1 | Egg White | > | Roll in egg white, then reserved nuts or coconut. | |
| ¼ | C | Shredded Coconut | ||
| Put in shallow tin box with tight fitting lid. Allow to dry then cover. They should keep for a week. | ||||