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Chokladboller (chocolate balls): photo of the dish
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Snacks & baking

Chokladboller (chocolate balls)

Little no-bake chocolate balls, hugely popular at Danish afternoon snacks and parties. Their texture is melting and soft, with a coconut coating that gives a light crunch.

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Ingredients

Ingredients

Enrobage

Spices & seasoning

Optional extras

Nutrition facts

650 kcal per serving

Protein
10 g
Carbohydrates
49.7 g
of which sugars
28 g
Fat
43 g
of which saturated fat
31 g
Fiber
9.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Melt the butter gently in a saucepan over low heat.
  2. Add the sugar, cocoa powder, milk and a pinch of salt, then stir until you get a smooth mixture.
  3. Take off the heat and mix in the oats, desiccated coconut and vanilla.
  4. Let the mixture rest for 10 minutes so it thickens a little.
  5. Roll small balls about 2 cm across between your palms.
  6. Roll each ball in the extra desiccated coconut.
  7. Chill the balls for about 1 hour so they firm up before serving.

Variations and tips

Chocolate version. Replace the coconut in the coating with sifted cocoa powder for balls that are fully chocolatey.

Using what you can find. If you don't have fine oats, blitz regular oats briefly in a food processor.

More ideas

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Original Ecomely recipe.