Sue Trowbridge: Chokladbollar
This is a no-bake recipe, and it’s super easy and fun for kids. I used to make these when I was a youngster. Oh, and before you ask, no, these are not related to another Christmas treat, Schweddy Balls.
You’ll need 7 tablespoons of softened butter and 2/3 cup of sugar. Stir them together well — this step requires strong arms!
The recipe calls for a tablespoon of strong coffee (liquid). I rarely make coffee at home — I’m mainly a tea gal — but luckily, my parents had left some in the freezer so I had some on hand.
Add the coffee, a teaspoon of vanilla and two tablespoons of cocoa to the butter/sugar mixture.
Add 1 1/3 cup of quick oats. Stir, stir, stir!
The result looks a little bit like my mom’s Swedish meatball mixture.
Using 1 teaspoon of mixture at a time, roll into small balls. Roll these in coconut, coating well. It will make your hands extremely greasy and messy, which meant I had to stop in the middle and wash my hands so I could take this picture. It can be difficult to serve as both chef and photographer!
The result. You will want to eat them immediately, but don’t — stick ‘em in the fridge for an hour or two, or, in a pinch, the freezer for about half an hour.
I made these to bring to a holiday party, and they disappeared quickly, but then again, so did pretty much everything. Still, I like to imagine that the people who managed to get one enjoyed it. I’m still annoyed that I missed out on my friend Trish’s chocolate bark with Australian sea salt because I didn’t get to the dessert table quickly enough…
Here is the recipe in full:
Chokladbollar7 Tbsp butter
2/3 cup sugar
1 tsp vanilla
1 Tbsp strong coffee (liquid)
2 Tbsp cocoa
1 1/3 cups quick oats
1/2 cup coconut for coating
Cream butter and sugar. Stir in vanilla, coffee, cocoa and oats. Mix well. Using 1 teaspoon of mixture at a time, roll into small balls. Roll these in coconut, coating well. Refrigerate. Makes about 30.
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