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.

12 Responses to Swedish Chocolate Balls (Chokladbollar)