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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
MIx oats, sugar, vanilla sugar, and cocoa in a large bowl.
Incorporate the butter in the dry ingredients until the dough has an even consistency.
Add the coffee and mix until incorporated.
Fill a small bowl with pearl sugar.
Roll the dough into 3cm balls.
Roll each ball into pearl sugar and place on a tray.
Chill chocolate balls for at least one hour.
Photography courtesy Lejonkungen
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