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Swedish Chocolate Balls (Chokladbollar)Makes about 1 1/2 dozen1/2 C sugar (or cut in half replace with stevia or dried fruit using food processor)6 T (~100 g) butter1 1/2 T cocoa powder1 1/2 T vanilla sugar (or 1 tsp vanilla extract)1 T cold espresso3/4 to 1 C rolled or quick-cooking oats, pulsed to a coarse texture in a food processorUnsweetened coconut flakes or pearl sugarMix all ingredients, except the oats, together in a mixing bowl either by hand or with a wooden spoon. Add just enough oats to the mixture to allow you to form itinto balls. (I like my chocolate balls firmer, so I always use all of theoats.) Form the paste into 1.5-inch balls and roll them in either the coconut flakes or pearl sugar. Store the balls in a lidded container in the freezer. They’re best eaten slightly thawed but still very cold.https://http://www.google.com/url?q=http%3A%2F%2Fshesimmers.com%2F2010%2F12%2Fswedish-chocolate-balls-chokladbollar.html&sa=D&usd=2&usg=AFQjCNGPZcYim0tvgstr8NLs850a6bz_NA" target="_blank">http://shesimmers.com/2010/12/swedish-chocolate-balls-chokladbollar.html