Swedish Chokladboll Chocolate Ball Recipes

SWEDISH CHOCOLATE BALLS (OR COCONUT BALLS)

Swedish Chocolate Balls (or Coconut Balls) image

This is a classic Swedish recipe, beloved by every Swede. It is one of the first things children learn to make, and it's enjoyed greatly by all ages. The balls can either be bite-sized or giant, whichever seems more appealing. Or make one big ball, and many small ones. Additional cocoa powder or chocolate can be added to intensify the flavor.

Provided by AngelicaS

Categories World Cuisine Recipes European Scandinavian

Time 2h20m

Yield 48

Number Of Ingredients 8

Ingredients

4 cups regular rolled oats
1 ¼ cups white sugar
½ cup unsweetened cocoa powder
1 cup butter or margarine, softened
2 tablespoons strong coffee
1 teaspoon vanilla extract
2 (1 ounce) squares unsweetened baking chocolate, melted
⅓ cup coconut flakes

Steps:

Mix the oats, sugar, and cocoa together in a bowl. Add the butter, and use your hands to mix the ingredients together to make a thick dough. Mix in the coffee, vanilla, and chocolate until thoroughly blended.
Place the coconut flakes in a small bowl. Pinch off small amounts of dough and roll between your hands to make small balls, about 1-1/2 inches in diameter. Roll the balls in the coconut flakes. Balls are ready to eat, or may be refrigerated 2 hours to become firmer.

Nutrition Facts : Calories 90.1 calories, Carbohydrate 10.9 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 1.2 g, Protein 1.3 g, SaturatedFat 3.1 g, Sodium 29.6 mg, Sugar 5.5 g

SWEDISH CHOCOLATE BALLS (CHOKLADBOLLAR)

Swedish Chocolate Balls (Chokladbollar) image

They say that these Swedish chocolate balls, known as chokladbollar, are the first thing a Swedish child learns to make, and for good reason; they're easy to do, there's no baking required, and mixing the "dough" together makes for a fun activity. They sure beat snacking on a candy bar during the afternoon slump, as the fats and whole grain keep you satisfied much longer, while the coffee and cocoa provide the perfect pick-me-up.

Provided by Chef John

Categories Appetizers and Snacks

Time 30m

Yield 16

Number Of Ingredients 10

Ingredients

1 ½ cups quick-cooking rolled oats
½ cup white sugar
3 ½ tablespoons cocoa powder
1 pinch kosher salt
1 pinch cayenne pepper
¼ cup unsalted butter, softened
¼ cup coconut oil, at room temperature
1 teaspoon vanilla extract
2 tablespoons strong brewed coffee
½ cup unsweetened grated coconut, or as needed

Steps:

Heat a pan over medium heat and add oats. Toss and shake until fragrant and lightly toasted, 5 to 7 minutes.
Combine sugar, cocoa powder, salt, cayenne, butter, coconut oil, vanilla extract, and coffee in a bowl. Add the oats and mix until thoroughly combined.
Portion dough into balls using a sorbet scoop. Roll balls in grated coconut and transfer to a parchment-lined baking pan. Let them firm up in the fridge for 15 to 20 minutes.

Nutrition Facts : Calories 130.5 calories, Carbohydrate 12.8 g, Cholesterol 7.6 mg, Fat 8.8 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 6.6 g, Sodium 27.2 mg, Sugar 6.6 g

SWEDISH CHOKLADBOLL (CHOCOLATE BALL)

Swedish Chokladboll (Chocolate Ball) image

A simple traditional snack usually served with tea or coffee. Enjoy! (Found this recipe off the internet to post for ZWT6) I haven't made this yet so yield is approx.

Provided by Leahs Kitchen

Categories < 30 Mins

Time 20m

Yield 24 balls, 24 serving(s)

Number Of Ingredients 7

Ingredients

3 1/4 cups oats
1 1/4 cups sugar
6 tablespoons cocoa
1 tablespoon vanilla sugar (or 1 tsp vanilla extract, added with the coffee)
2/3 cup butter or 2/3 cup margarine
6 tablespoons cold coffee
flaked coconut

Steps:

Mix oats, sugar, vanilla sugar, and cocoa in a large bowl.
Using your hands or a potato masher, incorporate the butter into the dry ingredients until the dough has an even consistency.
Add the coffee and mix until incorporated.
Fill a small bowl with flaked coconut.
With your hands, roll the dough into 3 cm (1 inch) diameter balls.
Roll each ball in the coconut and place on a tray.
Chill chocolate balls for at least one hour before serving.

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