Chokladbollar - Swedish chocolate balls

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 is required, no electric mixers are needed, all you need is a bowl or two and a spatula.

Sweden - Fast fact

Key ingredient notes and substitutions

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 a 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 of 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.

Vegan version

For vegan Swedish chocolate balls, simply replace the butter with plant butter. All the other ingredients are already vegan-friendly.

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 of peanut butter to the mixture for a deliciously nutty and creamy flavour.

Spiced - Add spices like cinnamon, cardamom or ginger to the mixture for 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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