Chokladbollarkokosbollargraddbullarmumsmums Food
SWEDISH CHOCOLATE BALLS (CHOKLADBOLLAR)
They say that these Swedish chocolate balls, known as chokladbollar, are the first thing a Swedish child learns to make, and for good reason; they're easy to do, there's no baking required, and mixing the "dough" together makes for a fun activity. They sure beat snacking on a candy bar during the afternoon slump, as the fats and whole grain keep you satisfied much longer, while the coffee and cocoa provide the perfect pick-me-up.
Provided by Chef John
Categories Appetizers and Snacks
Time 30m
Yield 16
Number Of Ingredients 10
Steps:
- Heat a pan over medium heat and add oats. Toss and shake until fragrant and lightly toasted, 5 to 7 minutes.
- Combine sugar, cocoa powder, salt, cayenne, butter, coconut oil, vanilla extract, and coffee in a bowl. Add the oats and mix until thoroughly combined.
- Portion dough into balls using a sorbet scoop. Roll balls in grated coconut and transfer to a parchment-lined baking pan. Let them firm up in the fridge for 15 to 20 minutes.
Nutrition Facts : Calories 130.5 calories, Carbohydrate 12.8 g, Cholesterol 7.6 mg, Fat 8.8 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 6.6 g, Sodium 27.2 mg, Sugar 6.6 g
CHOKLADBOLLAR/KOKOSBOLLAR/GRADDBULLAR/MUMSMUMS
Good things come with many names. Swedish treat but also very common in Denmark. I've posted this to a recipe request. They are very easy to make and easy to eat as well! If you can't get hold of thin wafers, use very thin sugar cookies--the one's that you can roll the dough into a log and cut very thin slices to bake. I give the mesurements in ml and grams. Use an electric whisk for the best fluffy mixture, I use my Kitchenaid. These make 40 according to the recipe, but that depends on how big a base you use and how high you make them. Enjoy!
Provided by MarieFromSweden
Categories Gelatin
Time 45m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- Whip the egg white with the two sugars just to blend.
- Stir the gelatin powder to dissolve in the boiling water.
- While beating the egg/sugar mixture pour the gelatin in a thin stream into the mixture.
- Whip to a fluffy and firm meringue for 25-30 minutes.
- Take a glass or a cookie cutter and take out round bases from the wafers.
- Spoon the mixture onto the bases or use a piping bag for better looking treats.
- Put them in the refrigerator to dry out on the surface--can take 30 minutes to a couple of hours.
- Melt the chocolate in a big enough bowl so that you can get the balls in sidewise.
- Hold them by the base and dip the balls in the chocolate one side at a time.
- Do not dip the base because it will just get wet.
- Sprinkle the chocolate with coconut or crushed nuts and let stand to get the chocolate to harden.
- Store in a airtight container or in the refrigerator and they freeze really well.
Nutrition Facts : Calories 84.6, Fat 4.7, SaturatedFat 2.8, Sodium 4, Carbohydrate 12.6, Fiber 1.4, Sugar 10.1, Protein 1.4
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