Swedish Chocolate Balls
I've written about chocolate balls before - they were a childhood favorite for me and pretty much everyone else in my generation, but they're also sold in just about any café. Before political correctness came to Sweden, these were called "negro balls". Yes. They were. And they still are, by many people. Although some of us cringe, and blush, and call them chocolate balls nowadays.
They're dead simple to make at home, even though I hadn't done so for many, many years. Until I picked up a new cookbook, called Saras Kök (Sara's Kitchen) by Sara Begnér, who had a television show last year and is known as a pretty healthy cook. Her book is nice, and isn't just for those counting calories. However, most of the recipes are healthier, and somewhat low in fat. So what's the first thing I make?
This. Which is not at all healthy, obviously. Sara says that they're so intensely chocolate-y that you can easily get satisfied by just one or two. Umm. Yeah. Right. Let's change the subject and get on with the recipe, yes?
A note on decoration. You can choose to roll the balls in coconut flakes or in pearl sugar, and I always thought I defintely preferred coconut. Except.. well, we made both this time since Per prefers sugar, and I ended up eating most of his. So next time, it'll be all pearl sugar for me.
Oh. And you can use all oatmeal instead of half oat, half rye. That's really the traditional way to do it - adding rye is Sara's touch, and I liked it that way.
150 ml rolled oats
100 ml rye flakes (looks just like rolled oats, only rye)
50 ml sugar
50 ml cocoa powder
pinch of salt
1 tbsp vanilla sugar (or 1 tsp vanilla extract)
2 tbsp hot, strong coffee
50 g unsalted butter
Mix oatmeal, rye, sugar, cocoa, vanilla sugar (or extract) and a pinch of salt. Cut the butter into cubes and add them to the bowl. Pour in the coffee. Work with your hands, and mix until you have a uniform, thick dough.
Shape small balls, about the size of a walnut, and roll them in your chosen decoration. Place in the fridge for a little while before you eat - they'll firm up and they're much better that way.
Recipe in Swedish: