Chocolate Balls

Chokladbollar served up at coffee break. Photo by D. Lucas Landis.

Chokladbollar served up at coffee break. Photo by D. Lucas Landis.

Recipe by Anna Brones and Johanna Kindvall from Fika: The Art of the Swedish Coffee Break. Illustration by Johanna Kindvall.

In the Swedish kitchen you can never be afraid of butter. This recipe is all about butter … and a little chocolate. Although they are served at most Swedish cafés, chokladbollar are very popular for making at home because they are so easy. Because they’re so commonplace, you can almost judge an entire café based on the quality of its chokladbollar: A good one has a creamy chocolate texture, offset by the chewiness of the oats. Made with oats, they’re also gluten-free.

Makes 20–25 balls handBall

2 cups rolled oat
½ cup unsalted butter, room temperature
¼ cup sugar
¼ cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
½ teaspoon salt
About ½ cup shredded coconut

In a food processor, pulse the oats into a coarse meal. You want just a little bit of texture, so don’t grind them all the way. If you don’t have a food processor, use the smallest oats you can find, as they are better for the final texture of the chocolate balls.

In a bowl, cream together the butter and sugar. Add the cocoa powder and vanilla and cream together until well blended, then add the oats and the salt. Using your hands, mix all of the ingredients together.

Roll the mixture into small balls, about a tablespoon for each one.

Roll each ball in the shredded coconut until fully coated.

Store in an airtight container in the refrigerator, or in the freezer for longer periods.


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