I had never heard of Swedish Chocolate Balls (Chokladbollar) until recently. We were at one of our favorite chocolate shops in San Francisco, getting a drinking chocolate and a pastry to start our day. The shop worker offered us a little round chocolate cookie coated in sugar. It had a nice gritty crunch (from the sugar) and a chewy texture and good chocolate flavor. They were not on the menu, but something she had made for a Swedish party the night before at her home because she was homesick for Sweden and the foods she loved from her home country. We asked what it was, and she said that it was a common Swedish childhood treat called a Swedish Chocolate Ball which was a no-bake treat made from cocoa powder, oatmeal and sugar.
Fast forward to a really, really hot day on which I needed a simple dessert for company. I didn’t want to turn on the oven, so I was flipping through my no-bake repertoire and remembered about the Swedish Chocolate Balls. A quick check on the internet turned up a lot of different versions. I combined a couple of different recipe elements and came up with a version that I like very much. It’s quickly become my new favorite no-bake cookie.
They are simple to make – just mix together melted unsweetened chocolate, butter, sugar, coffee or milk, vanilla, cocoa powder and oatmeal. Press this mixture together into small balls and roll in flaked coconut, sprinkles or granulated sugar. That’s it, the hard part is waiting a few hours while they firm up in the refrigerator!
I am entering these into the Biscuit Barrel challenge for May. The theme this month is Favourites, either new or old, so I think my Chokladbollar qualify!
- 2 oz (57 g) unsweetened dark chocolate, broken up or chopped
- ½ cup (2oz/57g) unsalted butter, softened
- ½ cup (3.5oz/100g) granulated sugar
- 2 T cold coffee or milk
- 1 tsp. vanilla
- 2 T. cocoa powder
- 2 cups (5.6oz/160g) oatmeal, quick cooking or old-fashioned
- unsweetened, shredded coconut or sprinkles or granulated sugar for rolling
- In a microwave-safe bowl, melt the unsweetened chocolate in 15 second intervals, stirring between each, until the chocolate is melted.
- Stir the butter and sugar into the melted chocolate, mixing well to combine.
- Add the coffee or milk, the cocoa powder and the vanilla and stir well.
- Stir in the oatmeal.
- With great hands, roll the mixture into walnut-sized balls. The mixture will be very crumbly and you will need to compact it well to make the ball hold together.
- Roll the ball in the coating of your choice (unsweetened flaked coconut, sprinkles or granulated sugar).
- Refrigerate for 2-3 hours until the balls are firm. Keep refrigerated until serving.