Chokladbollar, also known as Swedish chocolate balls, is a hugely popular treat in Sweden. It's made with cocoa powder, oats, sugar, butter and strong coffee. All simple ingredients that are widely available. This snack is commonly enjoyed during fika, a Swedish cultural tradition of taking a break, catching up with friends and enjoying a coffee with a sweet treat. We do love a good fika!
Chokladbollar can be found in most Swedish bakeries, Swedish restaurants, cafes and grocery stores. Ikea also sells a version of chokladbollar, called "KAFFEREP". These delicious chocolate treats have become a staple in Swedish cuisine. No wonder it's has spread in popularity to cafes and bakeries around the world!
You can whip these up in no time and they're great to make with the kids. No baking required, no electric mixers needed, all you need is a bowl or two and a spatula.
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Sweden - Fast fact
| Location | Northern Europe, bordered by Norway to the west and Finland to the east. |
| Language | Swedish. English is also widely spoken as a second language. |
| Population | Circa 10.4 million people. |
| Trivia | Sweden has a unique law called 'allemansrätten' that allows anyone to roam and explore almost any part of the country's nature without permission from the landowners. This law is unique to Sweden and has become an important part of the country's culture, encouraging people to enjoy and appreciate nature while respecting the land and wildlife. |
What's to love about this recipe
- Intensely chocolatey
- Chewy texture from the oats
- Incredibly easy to make, no baking or electrical equipment required
- It's a versatile all-day-snack snack that can be enjoyed during a morning break, afternoon coffee or as a dessert after a meal.
- This is a great recipe to make with kids
- Perfect for your own Swedish fika!
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Butter - We prefer and would recommend using unsalted butter. We only add a pinch of salt. Salted butter may make these chocolate balls a little too salty.
Caster sugar - Caster is the perfect sugar for this recipe. Because there is no heat involved, normal granulated sugar won't have the opportunity to melt into the rest of the ingredients, potentially leaving a grainy texture.
You can easily make your own caster sugar by whizzing granulate sugar in a food processor until you have a consistency of somewhere between normal sugar and icing sugar.
Coffee - You will need three tablespoons of ready-made black coffee, i.e. the actual drink, not coffee granules. You can alter the strength to how much coffee flavour you'd like in the Chokladbollar. As a rough guide, we use two heaped teaspoons of coffee granules to 3 tablespoons of hot water.
Alternatively, just add 3 tablespoons of made up espresso.
Cocoa powder - We would highly recommend using a good quality Dutch-processed, 100% unsweetened cocoa powder like Valrhona, Callebaut or Ghirardelli. Otherwise, use the cocoa powder available to you.
Oats - Just plain old rolled oats will work perfectly for this recipe.
Desiccated coconut - This is the finely shredded and dried flesh from a coconut, found in most baking aisles. It will be clearly marked as 'desiccated coconut' on the packet, not to be mistaken for 'coconut flakes'.
This is completely optional, but we lightly toast our coconut in a pan before rolling the Chokladbollar in it. It gives a lovely flavour and really compliments the coffee and chocolate flavours.
How to make Swedish Chokladbollar
- Start by adding the softened butter, caster sugar and vanilla to a large bowl.
The butter needs to be at a quite soft room temperature, almost squishy, but not melted.
- Mix together the butter, sugar and vanilla until well combined and smooth.
- In a small bowl, add the strong coffee to the cocoa powder and mix until you have a dry paste.
Tip: We use two heaped teaspoons of coffee granules in 3 tablespoons of hot water.
- Add the chocolate paste to the butter mixture.
- Mix well until you can see no cocoa powder or coffee granules. It helps to squish the mixture with a rubber spatula as you're working.
- Add the rolled oats and pinch of salt.
- Stir until well combined.
- If the mixture looks too soft to roll into balls, place the bowl in the fridge for about 10 minutes before continuing.
- Measure the mixture into 15 equal sized pieces. You don't need to be precise, but if you want them all exactly the same size you can weigh each portion. 25g portions will yield 15 x balls from this recipe.
- Roll the pieces into small balls between your hands and set aside on a plate or sheet or parchment paper.
- This is optional, but you can lightly toast the desiccated coconut in a frying pan first. It gives a lovely flavour and compliments the chocolate well. Add the toasted, or untoasted coconut to a medium bowl.
- With clean hands, add each ball to the coconut and roll around until fully covered.
- Place the Chokladbollar in the fridge for one hour to firm up.
Top tips
- Use quality ingredients if you can: Since Chokladbollar is a simple recipe with few ingredients, it's important to use high-quality ingredients, like the cocoa powder, vanilla extract and the butter.
- Adjust the sweetness: If you prefer something less sweet, reduce the amount of sugar or use a dry sugar substitute. Add as little sugar, have a taste, then add more if needed. It's a very flexible recipe.
- Let the mixture rest: If the mixture looks soft, rest it in the fridge for about 10 minutes before rolling it into balls, making it easier to work with. The softness of the initial 'dough' can be affected by how soft your butter was to begin with, or how hot it is in your kitchen.
If for some reason it's still too soft after some fridge time, just add a spoonful or two more oats.
- To make the process even easier, you can use a food processor to mix the ingredients together quickly and evenly.
Variations
Nutty - Add finely chopped nuts like almonds, hazelnuts or peanuts.
Mint - Add a few drops of peppermint extract.
Peanut Butter - Add a tablespoon or two peanut butter to the mixture for a deliciously nutty and creamy flavour.
Spiced - Add spices like cinnamon, cardamom or ginger to the mixture for a warmth. Good for Christmas treats.
Experiment with different coatings - Instead of rolling Chokladbollar in coconut, try using chopped nuts, pearl sugar, sprinkles, or even edible glitter for a fun and festive look.
Try different shapes: Instead of rolling Chokladbollar into balls, you can also shape them into squares or hearts for a fun and creative twist.
Pairings
Coffee - Chokladbollar are a classic accompaniment to a cup of coffee. The bitterness of the coffee balances the sweetness of the Chokladbollar.
Hot cocoa - Chokladbollar pairs perfectly with a warm cup of cocoa, especially on a cold winter's day.
Ice cream - Chokladbollar can be crumbled over a bowl of vanilla ice cream for added texture.
Cheese - For a savoury pairing, Chokladbollar can be served with cheese, such as a mild cheddar or brie.
Storage
Chokladbollar can last for up to a week when stored in an airtight container in the fridge. They can also be frozen for up to a month. It's important to store them properly to maintain their freshness and texture.
If you plan to freeze Chokladbollar, wrap them tightly in plastic wrap or foil and store them in an airtight container to prevent freezer burn. When you're ready to eat them, allow them to thaw in the fridge before serving.
Chokladbollar can be made in advance and stored in the fridge or freezer until ready to serve, making them a convenient snack to have on hand.
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Recipe
Chokladbollar - Swedish chocolate balls
Ingredients
- 100 grams unsalted butter - softened
- 110 grams caster sugar
- 1 teaspoon vanilla extract
- 3 tablespoons strong coffee - already made coffee, not coffee granules
- 3 tablespoons cocoa powder
- 120 grams rolled oats
- pinch of salt
- 60 grams desiccated coconut
Instructions
- Start by adding the softened butter, caster sugar and vanilla to a large bowl. The butter needs to be quite soft, almost squishy, but not melted.
- Mix together the butter, sugar and vanilla until well combined and smooth.
- In a small bowl, add the strong coffee to the cocoa powder and mix until you have a dry paste.Tip: We use two heaped teaspoons of coffee granules in 3 tablespoons of hot water.
- Add the chocolate paste to the butter mixture. Mix well until you can see no cocoa powder or coffee granules. It helps to squish the mixture with a rubber spatula as you're working.
- Add the rolled oats and pinch of salt and stir until well combined.
- If the mixture looks too soft to roll into balls, place the bowl in the fridge for about 10 minutes before continuing.
- Measure the mixture into 15 equal sized pieces. You don't need to be precise, but if you want them all exactly the same size you can weigh each portion. 25g portions will yield 15 x balls from this recipe.
- Roll the pieces into balls between your hands and set aside on a plate.
- This is optional, but you can lightly toast the desiccated coconut in a frying pan first. It gives a lovely flavour and compliments the chocolate well. Add the toasted, or untoasted coconut to a medium bowl.
- With clean hands, add each ball to the coconut and roll around until fully covered.
- Place the Chokladbollar in the fridge for one hour to firm up.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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