瑞典巧克力球 FIKA Chocolate Balls (chokladbollar)
1
人做过这道菜
Blinta
In the Swedish kitchen you can never be afraid of butter. This recipe is all about butter … and a little chocolate. Although they are served at most Swedish cafés, chokladbollar are very popular for making at home because they are so easy. Because they’re so commonplace, you can almost judge an entire café based on the quality of their chokladbollar; a good one has a creamy chocolate texture, offset by the chewiness of the oats. Made with oats, they’re also gluten-free.
makes 20 to 25 balls
makes 20 to 25 balls
用料
| rolled oats | 2 cups (7 ounces, 198 grams) |
| unsalted butter, room temperature | ½ cup (4 ounces, 113 grams) |
| natural cane sugar | ¼ cup (1.75 ounces, 50 grams) |
| unsweetened cocoa powder | ¼ cup (.75 ounce, 21 grams) |
| pure vanilla extract | 1 teaspoon |
| salt | ½ teaspoon |
| shredded coconut | About ½ cup (42 grams) |
瑞典巧克力球 FIKA Chocolate Balls (chokladbollar)的做法
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In a food processor, pulse the oats into a coarse meal. You want just a little bit of texture, so don’t grind them all the way. If you don’t have a food processor, use the smallest oats you can find, as they are better for the final texture of the chocolate balls.
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In a bowl, cream together the butter and sugar. Add the cocoa powder and vanilla and cream together until well blended; then add the oats and the salt. Using your hands, mix all of the ingredients together.
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Roll the mixture into small balls, about a tablespoon for each one. Roll each ball in the shredded coconut until fully coated.
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Store in an airtight container in the refrigerator, or in the freezer for longer periods.
小贴士
From: 《Fika : the art of the Swedish coffee break, with recipes for pastries, breads, and other treats》
