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1 cup icing sugar
1 cup ground almonds
3 oz (90 g) bittersweet chocolate, grated
1/3 cup dark rum
1 tsp vanilla
variety of coverings

• Line trays with waxed paper and set aside.
• In large bowl whisk together icing sugar, almonds and chocolate.
• Gradually stir in 1/4 cup of the rum and vanilla to form a mound.
• Consistency should be light and moist, but not watery.
• Press together with clean hands.
• Chill until firm enough to roll, about 15 minutes.
• Roll a teaspoonful into balls.
• Moisten and wipe hands with damp cloth as needed.
• Place on prepared trays.
• Arrange a variety of coverings in shallow bowls.
• Pour remaining rum into a bowl.
• One by one, roll balls in the rum then in desired covering.
• Press lightly to adhere.
• Let rum balls dry on tray for 1 hour.
• Refrigerate until firm.

To make ahead: Layer rum balls between waxed paper in airtight containers and refrigerate or freeze for up to 1 month.



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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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