Swedish chocolate balls are so delicious that it is surprising that the recipe behind it is so simple. Certainly since I made and tasted white chocolate balls for the first time, I regret that I did not try this recipe a long time ago. Today I am not just sharing a recipe for the ‘ordinary chocolate balls’ but also for the white chokladbollar.
With this simple basic recipe, you can make your own Swedish chocolate balls in 10 minutes. In addition, you can experiment with other versions. I give some suggestions at the bottom of this recipe. Each recipe is good for about 20 chocolate balls.
Recipe classic Swedish chocolate balls
- 300 ml oatmeal
- 100 ml fine crystalline sugar (tip: you can also use flour sugar)
- half a tablespoon of vanilla sugar
- 3 tablespoons of cocoa powder
- 100 grams of butter at room temperature
- 2 tablespoons of water
- Mix the oatmeal, sugar and cocoa powder.
- Add 2 tablespoons of water and knead with the butter. Knead until all ingredients are well mixed and form a homogeneous mass.
- Roll balls. You can choose the size. I usually go for balls with a 2-3 cm diameter.
- Roll the chokladbollar through the coconut particles.
- Put in the fridge for at least one hour.
That fifth step is the hardest! It is not easy to leave those chocolate balls unattended in the fridge for an hour.
White chocolate balls
For those who, just like I, prefer to eat white chocolate, I also have a recipe for white chocolate balls. Delicious! Just try it yourself.
- 120 grams of grated white chocolate
- 60 grams of butter at room temperature
- 300 ml oatmeal
- 90 ml of fine crystalline sugar
- 2 tablespoons of water
- Rasp the white chocolate.
- Mix the oatmeal with the sugar.
- Add the grated white chocolate.
- Kneed the butter and add a few tablespoons of water.
- Continue kneading until all ingredients are well mixed and form a homogeneous mass.
- Rolls balls with 2-3 cm in diameter.
- Roll the chokladbollar in the coconut particles.
- Put in the fridge for at least one hour.
- You can also replace the tablespoons of water with tablespoons of cold coffee, liqueur, almond milk, chocolate milk,…
- You can replace the coconut sugar with powdered sugar, nuts, brésilienne, with coloured sugar balls (like on icecream),…
- Alternatively, you can hide a nut in the balls.
- Let your imagination work! There are a lot more possibilities to create your own creation. Share your tips in the comments!
My Swedish Instagram friends are sharing them for a couple of weeks already: photos of semlor! This Swedish pastries look really delicious (and they are)! You actually eat a semla on Fat Tuesday, a bit like we then eat pancakes. Semlor are also called Fettisdagsbullar.
Semlor are so popular (Every year 40 million semlor are sold. That’s more than 4 per Swede!) and you can find them in the Swedish bakeries earlier each year. In Stockholm there is even a bakery who created a modern version a few years back: the wrap semla (the semmelwrap was on sale at Tössebagariet).
This year the combination of the princess cake and the semla is the big trend. I would really love to try it because I’m a fan of those princesses tarts and of semlor so the combination to me seems entirely like heaven on a plate. I’ll have to hurry though because although the semlor always show up in the shops earlier and earlier, after Easter you can’t find them anymore.
The traditional way of eating this is by putting the semla in a bowl and pour hot milk around it. The Swedes call this ‘hetvägg’.
Did you know semla comes from the Latin word semila which means ‘flour from very good quality’.
Fettisdagen is the Swedish version of our Shrove Tuesday. The tradition wants us to have one last binge before we fast for 40 days. The Swedes don’t eat pancakes like us on this day but they eat Fettisdagensbullar or semlor. And because of these cakes, they call this day Semmeldagen as well. In 2017 semmeldagen is on the 28th of February.
Because it still might take a while before I am in Sweden again, I tried baking some semlor myself this week.
Classic recipe for semla
For the bullar
- 75 grams of butter
- 300 ml milk
- 10 g of yeast
- half a teaspoon of salt
- 55 g of sugar
- a teaspoon of cinnamon
- 500 grams of flour
- 1 egg
For the filling
- 200 grams almond paste
- 120 ml milk
- Do the milk and butter in a pan and let the butter melt. Put the yeast in here.
- Mix all dry ingredients in a large bowl.
- Pour the contents of the pan with the mixture in the bowl and knead for five minutes until you have a nice dough that no longer sticks to your fingers.
- Let this rise (covered) for half an hour.
- Now knead balls. Keep in mind that the dough will continue to rise so don’t put the buns too close to eachother. Then cover up and let rise for 30 minutes.
- Preheat the oven to 200 degrees in the meantime. Depending on the size the buns should be in the oven between 10 and 25 minutes. Get them out and let them cool down.
- While the buns are cooling down, you can start with the filling. Because I did not find almond paste, I chose marzipan. The World Wide Web could not really help whether it was the same or not.
- Grate the marzipan.
- When the buns have cooled down cut off the top. Use a fork to remove the middle.
- Mix the marzipan, the breadcrumbs and milk into a solid mass. Make sure that this mass is no longer running like fluid. Fill the buns up again with this filling.
- Finish with a good layer of cream and put the hat on it. Finally add a finishing of powdered sugar.
- Enjoy! Want to enjoy the semla in a really traditional way? Put the semla in a deep plate and pour hot milk around it
It is a real calorie bomb, so you are warned. I had one for lunch (oops) and still don’t feel hungry 🙂
When I am writing this blog post, the rain is tapping against the window. It really is such a perfect day to stay at home, wrapped up under a blanket and with the fire on, with a cup of hot chocolate and some pepparkakor!
There are a few sweet delights that are absolutely linked to Sweden, like kanelbullar and pepparkakor or ginger biscuits. Even though I eat them throughout the year, pepparkakor are really typical for the fall and the weeks before Christmas 🙂
You can choose for the convenience of buying the biscuits at Ikea but if you want your whole house to smell pepparkakor-like, you should definitely try to bake them yourself! It takes a little bit of planning because you have to let the dough rest for a day but the result is well worth it!
Tip: make a lot of dough and bake some fresh cookies every day. You can safely store the dough for a few days in the refrigerator. You could even freeze the dough with no problems.
Ingredients for pepparkakor
- 150 gr of butter
- 250 gr of crystal sugar
- 50 gr of honey or syrup
- 100 ml of water
- 450 gram of flour
- 1 spoon of cinnamon
- 1 large teaspoon of ginger
- 1 teaspoon of cardamom
- sachet baking powder
Mix the butter, granulated sugar and honey. Add the seasoning and water. Finally add the flour. Knead this rigidly and let it rest overnight. Cover it and let it rest in the refrigerator.
Sprinkle a little flour on the work surface and roll out the dough until it is about half a centimeter thick. Now you can release the artist within yourself and cut shapes to your choice. I chose minimalist round ones.
Preheat the oven to 200 degrees and let the cookies bake for five minutes. Be patience while they are cooling before tasting these delicious cookies!
Tip: Keep the cookies in a sealed tin. Do’nt worry about how long you can keep them. They are so tasty that they will be gone and eaten all very fast!
Extra’s suggestions: Decorate the cookies with some frosting or add some almonds or candied pieces of ginger. Real Swedes eat their pepparkaka with glögg!
Genuine creative people make a real gingerbread house with this dough.
History of pepparkakan
It is not immediately clear where pepparkakor come from. The Romans would have even known these cookies already! In England and Germany, the gingerbread biscuits cookies are very popular too. Presumably pepparkakor ended up in Sweden via Germany.
In the 14th century, the cookie was on the menu at the wedding of King Magnus Eriksson and Blanka av Namur. In the 15th century they used real peppers in the cookies. The nuns of the Vadstena convent baked cakes and sold them as a medicine. The cookies apparently have a calming effect and help with the digestion. Several centuries later the pepparkakor recipes were found in the cookbooks. In the 18th century it became a real “Christmas cookie”. Now you can find the cookies all year round.
Just like they have a day for kanelbullar, the Swedes also have a pepparkakans dag. This is celebrated every year on December the 9th.