Swedish Chocolate Balls (Chokladbollar)


swedish chocolate balls
My reader from Sweden, Mikael Zayenz Lagerkvist, who has previously shared with us his recipe for Swedish cheesecake, Ostkaka is at it again. This time, he sent me a recipe for a Swedish confection, chokladbollar (chocolate balls), which he describes as, “very easy to make and very unhealthy.” O-kay.

These Swedish chocolate balls don’t require any cooking or baking. It’s just a matter of mixing all the ingredients together to form a paste, then rolling it into balls. Mikael is right; they’re very easy to make. But about these chocolate balls being unhealthy, he may be mistaken. How can something this delicious and smile-inducing be unhealthy, Mikael?

But, hey, thank you very much!

swedish chocolate balls
I like these chocolate balls rolled in coconut flakes. Chokladbollar are already very sweet, so I use fine, unsweetened dessicated coconut flakes that are used in South Asian cooking and can be found in most grocery stores that sell ingredients used in South Asian cuisine. You can, as Mikael has suggested, also roll these chocolate balls in pearl sugar (the kind used in my chocolate chip chouquettes) as it’s often done in Sweden, because, heaven forbid we should have too little sugar in our bloodstream.

Swedish Chocolate Balls (Chokladbollar)
(Makes about 1 1/2 dozen)
Printable Version

1/2 cup minus 1 tablespoon sugar
6 tablespoons (~100 g) butter
1 1/2 tablespoons cocoa powder
1 1/2 tablespoons vanilla sugar (if you don’t have it, use regular sugar and add 1 teaspoon vanilla extract)
1 tablespoon cold espresso
3/4 to 1 cup rolled or quick-cooking oats, pulsed to a coarse texture in a food processor
Some unsweetened coconut flakes
Some pearl sugar

Mix all ingredients, except the oats, together in a mixing bowl either by hand or with a wooden spoon. Add just enough oats to the mixture to allow you to form it into balls. (I like my chocolate balls firmer, so I always use all of the oats.) Form the paste into 1.5-inch balls and roll them in either the coconut flakes or pearl sugar. Store the balls in a lidded container in the freezer. They’re best eaten slightly thawed but still very cold.

10 Responses to Swedish Chocolate Balls (Chokladbollar)

  1. Swathi December 20, 2010 at 4:57 pm #

    These are ultimate delicious treat you can imagine.

  2. Chef Fresco December 21, 2010 at 1:45 am #

    Beautiful, seriously. These are a perfect holiday treat!

  3. Colette December 22, 2010 at 9:03 am #

    I got a very similar recipe from a swedish chef I worked with and he named them “negerballs”. They are super tasty!!!The texture of the oats is fantastic. I was recommended to add a bit of kalhua or Tia Maria coffee liqueur..it intensifies the coffee flavour. Really nice!

  4. Leela December 22, 2010 at 9:16 am #

    Colette – oooh, I love your suggestion.

    By the way, I was told that name has for the most part fallen out of mainstream use due to it being derogatory.

  5. Arwen from Hoglet K December 23, 2010 at 8:47 am #

    Very easy to make and very unhealthy sounds good! And the smiling has to be a health benefit.

  6. Anonymous December 23, 2010 at 10:50 pm #

    Here in Denmark we call these (roughly translated) oat balls…

    I don’t agree with the chocolate name… Can’t see any chocolate in the recipe. I like to use a nice rum in mine.

  7. OysterCulture December 29, 2010 at 3:36 pm #

    I see oatmeal and coconut, how unhealthy can you get. I’m definitely mixing these in with my rumballs next year. They sound delicious.

  8. Anonymous March 1, 2011 at 3:51 pm #

    gooten best thing to eat

  9. John December 17, 2012 at 9:50 am #

    AMAZING the texture is as good as anything!

  10. PIE January 30, 2014 at 5:26 pm #

    my best of friends taught me how to make them and they are the best ever my family loves them!!

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