Chokladbollar (Chocolate balls)

Ingredients

• 100g 100g 1 tsp 3 tbsp 3 tbsp
• 125g 50g
• (1⁄2 cup) (31⁄2 oz)
• (11⁄2 cups) (13⁄4 oz)
• caster (superfine) sugar
• unsalted butter (1 tbsp short of half a cup)
• vanilla extract
• strong coffee, hot
• cocoa powder
• pinch of flaked sea salt
• rolled oats
• desiccated coconut (unsweetened dried coconut)

Method

Mix together the butter, sugar and vanilla until fully combined.

In a small bowl combine the coffee and cocoa powder and mix to form a thick paste. Allow to cool slightly then pour into the butter mixture and mix together until fully combined. 

Add the salt and oats and mix

together until fully combined.

Take a spoonful of the mixture and roll between your hands to form a small ball. Roll in the coconut and set aside and repeat with the remaining mixture. 

Refrigerate until firm. Best served slightly chilled although perfectly good at room temperature too.

Chocolate balls appear on most restaurant menus in Sweden and, although you normally only get one ball, it is a rather nice way of finishing a meal.

Tips

If you have a very sweet tooth, try coating the chocolate balls with pärlsocker (pearl sugar) instead of dessicated coconut.

If you like coconut, try making tiny balls instead. I know someone who makes between 30 and 40 from balls from this mixture! It takes all sorts...