Chokladbollar (Chocolate balls) are a much-loved Swedish fika classic. You’ll see them everywhere in Sweden - from coffee shops to supermarkets. They’re also super easy to make; so easy in fact that most, if not all Swedish parents, will make these with their children at some point.
Watch how to make them below:
Yields: 8 (golf-ball size)
Preparation Time: 15 minutes
Chilling Time: 30 minutes
65g butter, room temp*
60g caster sugar
70g rolled oats
1 tbsp Dutch-processed cocoa powder
1 tsp vanilla paste or extract
1 tbsp strong black coffee (or 1 tsp coffee extract)
(quick strong coffee: 2 tsp instant coffee + 2 tbsp hot water)
Coatings: desiccated coconut pearl sugar
*room temp = around 20°C
If you don't have any coffee extract, you'll want to start by brewing some strong black coffee and letting it cool. For a quick alternative, add 2 tsp instant coffee to 2 tbsp hot water to dissolve.
In a large mixing bowl, add in 65g butter, pinch of salt (if using unsalted butter), and 60g caster sugar. For a smoother, creamier final product, I'd recommend creaming these together, otherwise skip the creaming and continue to the next step.
Into the same bowl, add all the other ingredients: 70g rolled oats, 1 tbsp cocoa powder, 1 tsp vanilla, 1 tbsp coffee. Mix well until everything is well combined.
Cover with cling film and chill in the fridge until it is firm enough for rolling. For this small quantity, around 15 minutes should be enough. If it has become too hard, let it sit out for around 5 minutes (depending on room temperature).
Roll the dough into balls. They can be as large or as small as you want them to be. For homemade chocolate balls, I tend to make them around golf ball size.
Finally, roll each ball in whatever coating ingredients you like. Most commonly, in Sweden you will find them coated in desiccated coconut and pearl sugar. Serve at room temperature but store in fridge for up to 2 weeks.
FREQUENTLY ASKED QUESTIONS
Can I make these ahead and leave the dough in the fridge for more than 30 minutes?
Yes you can, but it will mean the mixture becomes too solid for rolling. If this is the case, let the bowl sit at room temperature for 10-15 minutes (depending on the actual temperature of course) to soften back up a little. You want a texture that is soft enough to roll into a smooth ball and lets the coatings stick, but not so soft that it melts quickly in your hands.
Can I skip the coffee?
Yes you can. I have a tendency to add salt and coffee to most of my chocolate recipes because I find they enhance the chocolate flavour nicely, but if you don't like / can't have coffee then by all means just skip it.
What else can I use as coatings?
Other than desiccated coconut and pearl sugar, other common coatings include sprinkles, chocolate sprinkles, and freeze-dried fruits. I haven't seen it used but I think chopped nuts would also work well.