Six years ago, while visiting a friend in Stockholm, Sweden I tried my first chokladbollar. Rich, chocolatey and with the pleasing chewiness of oats and coconut, this unusual sweet lingered on my mind for months. The next time that I went to Sweden, I tracked down not only the confection but also — and more importantly — a recipe for it.
Just what is chokladbollar? Translated, it means “chocolate balls.” Think of them as very hearty truffles or no-bake cookies. Taking mere minutes to make, they feature cocoa, sugar, oats, butter and a smidgen of coffee. Mix the ingredients together, roll a tablespoon or so into balls, blanket them with coconut and refrigerate until you’re ready to nosh. Served alongside coffee or tea, they’re a delicious afternoon pick-me-up or after-dinner treat.
Two weeks ago I turned up in Southern Sweden where one of the first things that I looked for, besides a hotel room, was a coconut-dusted chocolate ball. Turns out that I was in the right place, at least when it came to chokladbollar. Cafes, coffee shops and even bakeries carry this Scandinavian specialty.
Size varies from location to location. In some places they can be devoured in two bites. In others you need both plate and fork. Because they’re so filling, I stick with the smaller sweet. After all, you can always go back for another chokladbollar.
SWEDISH CHOCOLATE BALLS/CHOKLADBOLLAR
Makes 12 to 16 balls
1 1/2 cups rolled oats
1/2 cup plus 1 tablespoon granulated sugar
2 tablespoons unsweetened cocoa
6 tablespoons unsalted butter, at room temperature
1 to 2 tablespoons strong, brewed coffee, at room temperature
Shredded coconut, for dusting
In a large bowl mix together the oatmeal, sugar, cocoa powder, butter and 1 tablespoon coffee; if the mixture seems too dry, add the remaining tablespoon of coffee.
Measure out 1 to 2 tablespoons of batter and, using your hands, roll it into a small ball. Once the ball has been formed, roll it in the shredded coconut so that it’s completely covered with white flakes. Place the ball on a large plate and repeat with the remaining batter.
When finished, cover the balls with plastic wrap and refrigerate for 20 minutes or until ready to consume.