Chokladboll (Swedish Chocolate Balls)

Name: Chokladboll (Swedish Chocolate Balls)
Total time: 4500 s
Yield: 15-20 balls
Cuisine: British
Ingredients: 100 g unsalted butter, softened at room temperature; 85 g caster sugar; 3 tbsp unsweetened cocoa powder; 1 tsp vanilla sugar (or vanilla extract); 120 g rolled oats; 1-2 tbsp strong, cold brewed coffee; For rolling: Desiccated coconut

Chaz @ChazS

🇸🇪🇸🇪🇸🇪
#CookpadApron2026

Chaz @ChazS

🇸🇪🇸🇪🇸🇪
#CookpadApron2026

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Ingredients

15 mins prep 1hr chill

15-20 balls

100 gunsalted butter, softened at room temperature
85 gcaster sugar
3 tbspunsweetened cocoa powder
1 tspvanilla sugar (or vanilla extract)
120 grolled oats
1-2 tbspstrong, cold brewed coffee
For rolling: Desiccated coconut

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Steps

15 mins prep 1hr chill

1

Use a spatula or hand mixer to cream the softened butter and sugar together until light and fluffy.
2

Stir in the cocoa powder, vanilla sugar (or extract), and the cold coffee.
3

Fold in the rolled oats until the mixture comes together into a sticky, firm dough.
4

Place the dough in the fridge for about 15-30 minutes so it’s easier to handle.
5

Scoop out tablespoons of the mixture and roll them between your palms into small balls. Roll each ball into a plate of desiccated coconut or to coat evenly.
6

Store the chocolate balls in the refrigerator for at least 30-60 minutes to firm up before eating.