Chokladbollar - Swedish chocolate balls
User Reviews
5
Chokladbollar - Swedish chocolate balls
Description
Chokladbollar, or Swedish chocolate balls, blend softened unsalted butter with caster sugar and vanilla for a creamy base. Adding strong brewed coffee and cocoa powder creates a chocolatey paste that infuses the mix with a subtle bitterness and depth. Rolled oats and a pinch of salt are folded in for texture and balance. Once mixed, the dough is chilled briefly if too soft, then divided into equal pieces and rolled into balls. Finally, each ball is coated in desiccated coconut, giving a dry, textured outside that contrasts with the moist, flavorful interior.
The recipe avoids baking entirely, relying on chilling to firm the mixture for shaping. The cocoa and coffee combination creates a distinctive flavor profile that is both sweet and slightly tangy, making these treats satisfying for those who enjoy coffee or chocolate flavors. These are excellent for informal snacking, packed lunches, or a quick homemade dessert.
Chokladbollar require no cooking skills or equipment besides mixing and rolling by hand, making them accessible and quick to prepare. They are best served at room temperature or slightly chilled. Their richness is tempered by the coconut coating, which also helps keep hands clean while eating.
Ingredients
- 100 grams butter softened, unsalted
- 110 grams caster sugar
- 1 teaspoon vanilla extract
- 3 tablespoons coffee already made coffee, not coffee granules, strong
- 3 tablespoons cocoa powder
- 120 grams rolled oats
- salt pinch
- 60 grams desiccated coconut
Instructions
- Start by adding the softened butter, caster sugar and vanilla to a large bowl. The butter needs to be quite soft, almost squishy, but not melted.
- Mix together the butter, sugar and vanilla until well combined and smooth.
- In a small bowl, add the strong coffee to the cocoa powder and mix until you have a dry paste.Tip: We use two heaped teaspoons of coffee granules in 3 tablespoons of hot water.
- Add the chocolate paste to the butter mixture. Mix well until you can see no cocoa powder or coffee granules. It helps to squish the mixture with a rubber spatula as you're working.
- Add the rolled oats and pinch of salt and stir until well combined.
- If the mixture looks too soft to roll into balls, place the bowl in the fridge for about 10 minutes before continuing.
- Measure the mixture into 15 equal sized pieces. You don't need to be precise, but if you want them all exactly the same size you can weigh each portion. 25g portions will yield 15 x balls from this recipe.
- Roll the pieces into balls between your hands and set aside on a plate.
- This is optional, but you can lightly toast the desiccated coconut in a frying pan first. It gives a lovely flavour and compliments the chocolate well. Add the toasted, or untoasted coconut to a medium bowl.
- With clean hands, add each ball to the coconut and roll around until fully covered.
- Place the Chokladbollar in the fridge for one hour to firm up.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15balls @ 25g each
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 3mg | 0% |
| Potassium | 105mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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