Swedish chocolate balls

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Here is the best recipe for the most creamy and delicious Swedish chocolate balls (chokladbollar). These treats are a common sight when it’s time for Fika. For this recipe, I HIGHLY recommend using a food processor. Because this will result in a creamier batter, and this recipe is all about creaminess. If you do not have a food processor, mix or ground the rolled oats somehow. We want the oats ground into really small bits. You should get about 30-35 balls out of this recipe.

Ingredients

• 3⅓ cups rolled oats
• 1 cup butter (room temperature)
• ⅘ cup granulated sugar
• ⅔ cup cocoa powder
• 2 tsp vanilla sugar
• ⅖ cup cold, strong coffee (as in boiled coffee, not coffee powder)
• 0.5 tsp salt
• coconut flakes for garnish

It’s important that the butter is softened at room temperature. Otherwise, lumps of butter will remain in the batter. If you wish to make it, even MORE, creamier (mmh…) switch out the granulated sugar for icing sugar. Keep in mind that icing sugar had a tendency to “melt” and make the batter too creamy to roll straight up and will need some time in the fridge before it’s ready.

Use any other type of garnish. Other popular garnishes are sugar pearls, nuts, and sprinkles. You can make them very colorful by rolling them in fun-colored sprinkles. A perfect treat for a birthday party!

The salt will work as a flavor enhancer and bring out more flavors while also countering the sweetness. This extra step will take it to that next-level yummy-ness. And the coffee actually enhances the cocoa flavor more than it brings actual coffee flavor. But if you wish, you may exchange the coffee for water.

Vegan & gluten-free chocolate balls

• Vegan: If you wish to make them vegan, switch the butter to dairy-free margarine.
• Gluten-free: For gluten-free chocolate balls, simply switch rolled oats for gluten-free rolled oats.

How to

• Mix all ingredients except for the coconut flakes until a smooth creamy batter.
• Form batter into balls & garnish.
• Serve immediately or store in the fridge.
• Enjoy your super creamy Swedish chocolate balls! =)

Tips

• To not discolor the garnish, keep your coconut flakes/sugar pearls/sprinkles in a cup or bowl. Roll the balls up and put them in the cup/bowl containing the garnish. Then by holding the container and swirling the chocolate balls around, you will make them free from chocolate discoloration.
• If you’re having trouble with the batter getting stuck in the food processor, use a spatula.
• Put your sweets in an air-tight container. This will make them last longer. If stored in an air-tight container, their shelf life is 3 months minimum if kept in a freezer.
• If it’s too creamy to form into balls, keep it in the fridge for a while.

Fredrik Johansson

My name is Fredrik Johansson, and I want to teach others about Swedish cuisine. Please comment and rate recipes. Thank you, and smaklig måltid!