We Should Cocoa again! This month’s challenge is hosted by Elizabeth, and the theme is chocolates and truffles. I was looking forward to trying a recipe for rum-flavoured chocolate balls that were based on grated chocolate (not melted!) and ground almonds (not crushed cookies!), but unfortunately the recipe was quite disastrous, and I had to turn said balls into cupcakes instead (fragile texture but great taste, so hurrah!). So, that was that. I had no plan B and no special ingredients in the cupboard. What can one do? Well, one can almost always find the ingredients to make Swedish chocolate balls, chokladbollar, the coconut covered delights. Except now, as I had no coconut. Then again, I thought, chokladbollar are not strictly speaking a chocolate confection: they contain cocoa powder. What if I go ahead and chocolefy them a little? Ta-da: this recipe. I really like these. I adore the chewy texture provided by the oats, and more chocolate can only make chokladbollar better.
Chocolate Oat Balls
150 g butter, at room temperature
200 ml caster sugar
1 teaspoon vanilla sugar
4 tablespoons cocoa powder
350 ml rolled oats
2 tablespoons strong brewed coffee
30 g dark chocolate, melted
grated chocolate, for rolling the balls in (In my frenzy I forgot to take note of how much chocolate I grated! My educated guess is around 50 g.)
Beat butter and caster sugar until light and fluffy.
Add vanilla sugar and cocoa powder; beat until well combined.
Add oats and mix well.
Add coffee and melted chocolate; mix. If the mixture is too wet, add a little oats; if the mixture is too dry, add a touch of coffee.
Form into balls and roll balls in grated chocolate. Keep refrigerated.