Chocolate balls are a very traditional Swedish snack (or as I occasionally brand them at work – chocolate truffles) that probably everyone knows how to make. It is not something which you need to put into the oven, it does not require any preparation, and it is very friendly to your wallet. All you need is oats, butter, a bit of sugar, cocoa, and instant coffee.
Because I am something of a chocolate addict, I tend to make mine slightly different. In part due to the fact that I am lactose intolerant but also because I feel like they are not strong enough, not quite reaching the necessary chocolate level. This recipe has been adjusted to make them slightly stronger than they would be normally, so please do keep that in mind!
So please find my take of these traditional sweets below and do let me know what you think of them! They work excellently with coffee.
- 125g margarine (butter works well but since I want these to be lactose free, I use margarine)
- 300 ml oats
- 70 ml sugar
- 4-5 tablespoons of cocoa powder
- 2-3 tablespoons of coffee (I use instant coffee in order to save time but properly brewed coffee works just as well)
- Desiccated coconut flakes, for decorating
Cut the cold butter into small lumps and place in a mixing bowl. Add the oats, sugar and cocoa powder to the bowl and start mixing. As you are mixing add the coffee to the mix occasionally (one spoon at the time) until everything is mixed well. It might take a little bit of time as the butter needs to be worked properly.
Once the batter is done, you need to start rolling small individual balls. I make them throughly the size of a 50p coin. Then roll them in coconut and place in a bowl or on a plate. These can be enjoyed instantly, or you can put it in the fridge for a couple of minutes, which I would recommend.