Serves: Makes ~18 balls
Approx cost: €
Approx calories (per one): ~100
Approx preparation time: 30 mins
[dropcap style=”font-size: 60px; color: #0B0B61;”]It’s been a little longer than usual since my last update, though I hope I can make up for that today with a really easy recipe for a traditional Swedish cake. You’ll see these in just about every café in Sweden, right alongside the dammsugare and kanelbullar in various incarnations – sometimes rolled in chocolate pieces, sometimes in coconut, and sometimes in nib sugar – and I have a borderline addiction to the things! So what is this thing in my post today? A-ha, Wikipedia to the rescue:
Chokladboll (literally “chocolate ball”) is a popular Swedish pastry. The chokladboll is usually slightly smaller than a golfball. The chokladboll consists of oatmeal, sugar, coffee, cocoa, butter, and sometimes a pinch of vanilla sugar, which is mixed to a compact mass. Balls are formed and then rolled in nib sugar, shredded coconut, or sprinkles.
So, now you know what a chokladboll is – The Wikipedia page is actually quite interesting and gives you a bit of history about the ball and some other names it has – I recommend a read when you have a moment.
There are a whole load of ways of making these, and everyone seems to have a different idea on exactly how they should be made. Some believe that you should add in stale cake crumbs for a better texture. I’ve made a few batches of these in my life – I know I can still do better, but these at least aren’t bad. I made a slight error while making these and sloshed in WAY too much coffee, so the mixture was completely liquid. If this happens to you then you can either add more oats or crush in some digestive biscuits / graham cracker-type biscuits which will save the day admirably!
- 200g Oats
- 120g Sugar
- 100g Butter
- 3 tbsps Cocoa Powder
- 3 tbsps Strong Coffee
- 2 tbsps Honey
- 100g Shredded, Dried Coconut
- Place half the oats, the butter, the cocoa powder and the sugar into a food processor and blend together until the oats are well chopped up and the mixture is starting to clump. If you don’t have a food processor, you can do this manually in a bowl, although bear in mind that the oats will have a different texture and be more prominent in flavour at the end.
- Add in the coffee, the honey and the rest of the oats and continue to blend for another 30 seconds until you’ve reached a thick paste. If you’ve added too much coffee, or the mixture is too liquid, bulk it out with some extra oats or some digestive biscuit / graham crackers and blend in until the desired consistency is reached. Transfer to a bowl. If you like you can place this bowl in the refrigerator to cool for 30 minutes or so. This isn’t entirely necessary, though it does make the mixture more manageable.
- Pour out the shredded coconut into a plate or dish. Pinch off lumps of the mixture, a bit smaller than a golf ball. Roll into a ball between your hands and then roll in the coconut.
- You can eat them immediately, although it’s best if you chill them slightly to firm them up before eating. Try rolling in nib sugar, or coating in melted chocolate for extra nom-qualities! Enjoy