Swedish Chocolate Balls
Every holiday season, I find myself returning to this classic Swedish recipe, and it's no surprise that these chocolate balls vanish as soon as they're made. A staple of Scandinavian childhood, these simple yet delightful chocolate treats are a familiar favorite.
In Sweden, these chocolate balls are a beloved snack, often found in bakeries in oversized versions, perfect for pairing with a cup of coffee and usually rolled in pearl sugar for that extra crunch.
Growing up, these were a holiday tradition in my home too. My mom made them every year, a nod to their popularity in Norway as well. She always started by melting the butter, but I've found that using semi-cold butter makes it easier to roll.
One of the great things about these chocolate balls is that you can make them well before Christmas, freeze them, and then just take them out as needed – they're always ready for those sudden cravings!
As for the finishing touch, I love to roll them in pearl sugar, desiccated coconut, or chocolate sprinkles for a variety of textures and flavors.
These chocolate balls are also a fantastic way to get kids involved in the kitchen. Let them take charge of adding the sprinkles – it's a fun and delicious way to make memories together.
Before you start
Read the recipe completely. Make sure you have everything you need for this recipe.
For all the step-by-step, pictures scroll to → Notes and click on the clickable link, or scroll to see →the video from a few years back.
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Pearl sugar
The pearl sugar I use to coat the chocolate balls you can buy at Ikea.
Swedish Chocolate Balls
- 255 g rolled oats
- 200 g salted or unsalted butter semi-cold, diced
- 80 g white sugar or superfine sugar
- 60 gram unsweetened cocoa powder
- 180 g light corn syrup or glucose syrup
- 1 tablespoon instant espresso coffee powder
- 2 teaspoons vanilla bean paste
- A pinch of fine sea salt
To roll in
- desiccated coconut,
- sugar pearls
- chocolate sprinkles
Swedish Chocolate Balls
- In the bowl of a stand mixer fitted with the whisk or paddle attachment (or in a large bowl using an electric beater), mix 200-gram semi-cold butter, 80-gram sugar, and 180-gram glucose syrup or light corn syrup until fluffy, about 3 to 4 minutes. Then add 60 grams of unsweetened cocoa powder, 255 grams of rolled oats, 2 teaspoons of vanilla bean paste, and a pinch of fine sea salt and mix until thoroughly combined.
- After mixing, let the mixture rest in the refrigerator for 20 minutes, or immediately roll them into balls if you prefer (the mixture may be a bit sticky).
- Form equal-sized balls, about the size of a whole walnut (I prefer using a mini ice-cream scoop for this) and roll between your hands to shape them.
- If the chocolate dough has been in the fridge too long and becomes too dry for toppings, try mashing the dough a bit between your palms to make it sticky enough for the toppings to adhere.
- Roll the balls in coconut, sugar pearls, or chocolate sprinkles, or coat them in your favorite topping. Feel free to add a variety of fun flavors, too.
- The Chocolate Balls are ready to eat immediately, but I prefer to refrigerate them for 2 hours to firm up.
- Store the chocolate balls in an airtight container in the fridge for up to 2 weeks.
- One of the great things about these Swedish chocolate balls is that you can make them well before Christmas, freeze them, and then just take them out as needed – they're always ready for those sudden cravings!
For step by step pictures how to make
→Swedish Chocolate Balls
Click → here
