The situation looked something like this. It was 3:30 on Saturday afternoon, and I had to leave the house to enjoy a casual dinner with friends by 6:00. I confirmed the appetizer, a side dish, and the entrée were covered. It was up to me to bring dessert. I had nothing.
On the list of things I do not particularly like to do, “shop at the grocery store” hovers near the top. It’s right up there with other non-fun things like “take out the trash.” And a trip to the grocery store in the middle of weekend afternoon…well, that madness is something I do my best to avoid.
My assignment to share a dessert with friends met head on with my desire to put as little as effort as possible into the process (i.e. avoid the store). I did not anticipate a positive outcome.
So, there I was. Lounging on the floor on a Saturday afternoon, flipping through a binder of recipes, looking like I had not a care in the world and nothing but time on my hands. But on the inside, I was desperate for a solution. The answer: Swedish chocolate balls.
The cookbook where I found the recipe stated, “these treats are enjoyed with a cup of coffee in their namesake Sweden.” A quick Google search of the facts confirmed, per Swedish food blog Anne’s Food, that Swedish chocolate balls are a legit Swedish treat.
I had everything I needed on hand, did not have to turn on the oven, and brought dessert and culture to dinner. Enjoy!
Swedish Chocolate Balls
Yield approximately 24 balls
3 1/4 cups oats
1 cup plus 2 tablespoons confectioners' sugar, sifted
1/3 cup cocoa powder
1/8 teaspoon salt
1/2 cup butter
1/2 cup milk
2 teaspoons pure vanilla extract
1 1/2 cups shredded of flaked coconut or chocolate cookie crumbs
- In a large bowl, stir together the oats, sifted powdered sugar, cocoa powder, and salt.
- Cut the butter into small pieces, add it to the oat mixture, and use a pastry cutter or fork to incorporate the butter into the oats. Using your hands to achieve a crumbly mixture is perfectly acceptable too.
- Stir in the milk and vanilla extract until well combined. Using a rubber spatula works great here.
- Form the mixture into balls. I used a two tablespoon scoop, but you can make them smaller.
- Roll each chocolate ball in the coconut or cookie crumbs until well coated.
A 1/2 cup chilled brewed coffee can be used in place of the milk.
If you have a food processor, giving the coconut a few spins around will make coating the balls a bit easier. Finely chopped nuts is also an option for the coating.