Filed Under: coffee, Dessert, easy, holiday baking, Holidays, Swedish

Chokladbollar Balls

Try these cocoa balls for something different this Thanksgiving.

December 8th, 2015

Recipe inspired by the Saeco Espresso Machines

Here's a delicious recipe using espresso and cocoa  for an after Thanksgiving dinner treat, try some Chokladbollar. Remember when storing coffee, whole beans can be stored in the freezer for up to 3 months while ground coffee can be frozen for up to 2 months.
Ingredients
  • 350g oats
  • 250g sugar
  • 30g cocoa
  • 15g vanilla sugar
  • 130g butter
  • 90ml cold espresso
  • 200g Pearl sugar
Directions
  1. MIx oats, sugar, vanilla sugar, and cocoa in a large bowl.

  2. Incorporate the butter in the dry ingredients until the dough has an even consistency.

  3. Add the coffee and mix until incorporated.

  4. Fill a small bowl with pearl sugar.

  5. Roll the dough into 3cm balls.

  6. Roll each ball into pearl sugar and place on a tray.

  7. Chill chocolate balls for at least one hour.

Chokladbollar Balls
Photography courtesy Lejonkungen

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