Thursday, February 21, 2013
Chocolate Balls, a fluffier version
Chocolate balls is a favorite in Sweden, and found in every café. They come in all shapes and sizes - no, that's not really true, they're all somewhat round... but the size definitely varies. And so does the quality.
My favorite right now, when eating out, is from Espresso House. Theirs are fluffy and soft in the middle, and have a pleasing chocolate shell underneath the coconut, encasing the filling. Similar, but far superior to the ubiquitous Delicato-ball that's found everywhere.
Today, I had a bad craving, but also a wicked cold, and with both kids home, I wasn't about to go out. Much better to figure out how to make them at home! As it turns out, this is a pretty good approximation, close enough for me. The major differences from my normal chocolate balls are three:
-you mix the oatmeal beforehand
-you add melted chocolate to the filling
-you dip them in chocolate
Fluffier Chocolate Balls
makes about 15
100 g butter, softened
90 g powdered sugar
1 tbsp cocoa powder
1 tbsp vanilla sugar
2 tbsp brewed espresso coffee, cold
140 g oatmeal
25 g dark chocolate, melted
Dark chocolate for dipping
coconut flakes, unsweetened
First, run the oatmeal in a food processor until it's ground.
Next, beat the butter with the powdered sugar, cocoa powder and vanilla sugar until creamy and fluffy. Add the coffee, and again, mix well. Stir in the oatmeal, and finally the chocolate.
This will be a little too soft to roll, so place the bowl in the fridge for half an hour to firm up. Then, shape into balls, about the size of a walnut. Place on a plastic-lined plate and freeze for at least half an hour.
Then, melt some dark chocolate, and dip the frozen balls into it, Quickly, before the chocolate sets, roll them into coconut flakes.
Chill before serving. And serve them with coffee.