Swedish Chocolate Balls

Ewa Sack rolls up a batch of classic Swedish “Chokladbollar”.
By Ewa Sack

I don’t think there is one kid in Sweden that does not know what a chocolate ball is or “Chokladbollar” in Swedish.  The reason it is so popular with kids is that it does not involve any knives or heat.  You just mix all the ingredients together and you can eat it right after.  What kid wouldn’t want that dessert?

And if you were lucky it passed the test for your parents of being eaten on other days than Saturdays, the only day eating candy was allowed. Yes, as a kid in Sweden eating candy was only allowed on Saturdays. They even make candy bags in the stores that are named, “Saturday Candy.”  Every week when our neighborhood kids got their Saturday allowance we used to run to the kiosks and get mixed candy for our allowance.

Chocolate balls I enjoy even as an adult, and deep down it still doesn’t feel as sinful as eating candy.

I roll these balls in coconut flakes, but you can roll them in sprinkles too or not roll them at all.  The chocolate balls includes coffee, as a kid I used to use instant coffee and it worked just fine. These days I just make an espresso and use a tablespoon of that.

5.0 from 1 reviews
Chocolate Balls
 
Prep Time
Total Time
 
Author:
Recipe Type: Dessert
Serves: 25 balls
Ingredients
  • ¼ lb or 1 stick unsalted butter (room temperature)
  • 2½ cups rolled oats
  • 1¼ cups sugar
  • 1 tsp vanilla extract or 1 tbsp vanilla sugar
  • 1 tbsp strong coffee (cold)
  • 2 tbsp unsweetened cocoa
  • Coconut flakes
Instructions
  1. You can do this with your hands in a bowl or food processor.
  2. First mix butter, sugar and coffee together and then add all the other ingredients. Make sure the butter is mixed in well. The batter should be easy to roll and not too sticky, you can adjust consistency with oats or coffee.
  3. Roll batter into about 25 small balls and roll them in coconut flakes or sprinkles.
  4. Refrigerate for about 2 hours before eating.
Ewa Sack

Ewa Sack

Ewa was born in Sweden, raised in Asia and now lives in the United States. She has a passion for international flavor and all things related to food. She shares her recipes and her evolving fascination with the global artistry of culinary delights through her blog Delishhh.

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21 Comments
  1. Hi there
    I have to prepare these for Harmony Day for my daughter’s school.

    I was wondering if the coffee is brewed or powder.

    Thanks.
    Mara

  2. Hi Ewa, I am hoping to make these for a Swedish wedding’s party favors. Do they need to be refrigerated until they are consumed or can they sit out for a day or two after they have been refrigerated for the two hours?

    I am worried the butter will go rancid, but because of the sugar and things, will that preserve the butter from going bad?

    Thanks!

    1. Jessica, ! would not leave these out for a day or two since they will go soft because of the butter and could even melt depending on how warm it is. I would keep these refrigerated as long as you can prior to the party.

  3. Hi, was wondering if the ingredients were missing something? I found these impossible to roll into balls as it was so dry and also the ratio of sugar to other ingredients made them incredibly sweet. Other recipes have four cups of oats to one cup of sugar. In the end I used it as apple crumble topping (which was delicious!)

  4. These were my favorite – absolute FAVORITE – as a kid. I know I have the recipe around here somewhere, because I whipped up a batch a year or so ago – but today I couldn’t find it!
    I had the cocoa, margarine, and coffee all set aside – oats and sugar are in the cabinet…I just needed proportions – and some vanilla (or rum) extract.

    THANK YOU for publishing this. It’s delectable. (I do leave off the coconut.)

  5. I’ve bought these at IKEA, and the oats are not distinguishable, so I’m thinking that they must be ground a bit by blender or something before being added to the other ingredients. Is that not ever part of the recipe? I love the Chokladbollar, and love to make them, but have lost my recipe, so I’m looking to see if anyone else grinds the oats. thanks.

  6. felix (and others who may wonder), like with so many other foods and desserts, chocolate balls differ in consistency depending on if they are mass-produced to sell in large batches or home-made for individual consumption.

    Indistinguishable oats are the #1 reason why I hate to purchase chocolate balls in cafeterias and grocery stores, so when I make them myself I try to leave the oats somewhat intact by hand-mixing with a large spoon rather than using a machine. It’s all up to individual taste though – these things are highly customizable since there’s no oven involved.

    I recommend adding finely chopped dark chocolate, nuts, liquor – anything goes as long as you balance the other ingredients so that the mix doesn’t get too dry or too wet.

  7. Hej!

    Being Swedish, living in Sweden, I love to see this shared with the world. They are just the best and easiest treat – and they’re wonderful to experiment with.
    Originally, at home, you don’t use a machine to make them, but stir the mix by hand, which gives a coarser texture – but of course that depends on how long you stir it. If I want to feel the oats, I mix all the other ingredients first and then the oats, with as little more mixing as possible.
    And, just for the record – coconut is common to roll them in, yes, but the classic is pärlsocker! (Nib sugar/crushed loaf sugar)

    The amount of sugar is weird – three times the original recipe. Maybe because of the large amount of oats – twicw the normal amount. The dough SHOULD be almost too sticky to roll; you’re supposed to put it in the fridge for a while first….or get sticky :-)

  8. I just made these and I’m unhappy I didn’t check other recipes first, for reality check concerning the measurements! I’d normally use a Swedish recipe, but now I wanted a recipe with standard measurements since I already had those on the counter. Way to much oats made them dry, and it was also a lot of sugar! Couldn’t get the pearl sugar to stick on the outside since they’re too dry. I’m Swedish by birth and have made these on and off through life, so I think I know how the consistency should be. As another commenter said, they should almost be too sticky to roll! Will not use this recipe again!

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