Indulge in a bite of pure bliss with our delightful recipe for Danish Havregrynskugler, also known as Oatmeal Chocolate Balls. These heavenly treats from Denmark are a perfect blend of rich cocoa, creamy butter, and wholesome rolled oats, creating a melt-in-your-mouth sensation that will leave you craving for more. With no baking required, these easy-to-make delights are a delightful combination of convenience and decadence. The velvety chocolate exterior, generously rolled in a variety of toppings, offers a satisfying crunch and adds an extra touch of elegance.
Whether you’re seeking a sweet pick-me-up or a crowd-pleasing dessert, these Havregrynskugler will undoubtedly satisfy your cravings and transport your taste buds to a realm of pure chocolate enchantment. Get ready to immerse yourself in the magic of Danish confectionery as you savor each heavenly bite.
Origin and history
Originating from Denmark, Havregrynskugler, also known as Oatmeal Chocolate Balls, have become a beloved sweet treat in Danish cuisine. The recipe has its roots in the concept of “trøffelkugler” (truffle balls) which gained popularity in Denmark during the mid-20th century.
Havregrynskugler was invited in 1943 during World War II when the German forces occupied Denmark. Because of the occupation, some of the products were scarce, and the Danes were using ration stamps to purchase certain products. There was a limited supply of wheat flour, which caused many to look for substitutes like oatmeal. The recipe was then, published in the Danish booklet “Ingenuity in times of crisis” (Danish: Opfindsomhed i en krisetid) destined for housewives.
The creation of Havregrynskugler is also attributed to the Danish company, Quaker, known for producing rolled oats. In the 1960s, Quaker introduced a recipe using rolled oats as a key ingredient, providing a healthier twist to traditional truffle recipes that typically used crushed biscuits or cookies. The addition of oats not only enhanced the nutritional value but also imparted a delightful texture and nutty flavor.
Over time, Danish households embraced this recipe, making it a staple in home kitchens and a cherished treat during festive seasons and celebrations. The simplicity of the recipe, requiring only a few basic ingredients and no baking, contributed to its widespread popularity.
Today, Havregrynskugler remains a classic Danish confectionery delight, enjoyed by both children and adults alike. While the original recipe included rolled oats, butter, sugar, and cocoa powder, variations have emerged, incorporating additional ingredients such as vanilla, coconut flakes, or chopped nuts. The versatility of Havregrynskugler allows for creative adaptations, making it a canvas for personal preferences and experimentation.
Tips and notes
Here are some tips for making Danish Havregrynskugler:
- The oatmeal balls are very easy to make by mixing all the ingredients and forming balls with approximate diameters of 1-2 cm.
- Use high-quality rolled oats for the best texture and flavor. Avoid using instant oats or steel-cut oats, as they will not yield the same results.
- Soften the butter before mixing it with the other ingredients. Softened butter will blend more easily, resulting in a smoother texture for the chocolate balls. There is a consequent amount of butter in the recipe, so if you replace it, it will alternate the flavor and texture. If you want to do so: you can reduce the amount of butter and use dates instead of sugar or any healthy sugar substitute.
- Feel free to experiment with additional flavors such as vanilla extract, almond extract, or spices like cinnamon or cardamom. These additions can add a unique twist to the traditional recipe.
- Traditionally, these oatmeal balls are decorated with coconut flakes, by rolling the cocoa balls in a pile of coconut flakes. Other ideas for sprinkles can be chocolate sprinkles, pearl sugar, melted chocolate, cocoa powder, crispy chocolate flakes, crumble, dried berries, finely or coarsely chopped nuts, …
- Allow the shaped chocolate balls to chill in the refrigerator for at least 30 minutes or until they firm up. Chilling helps the ingredients bind together and makes the balls easier to handle.
- Serve the Havregrynskugler chilled for the best taste and texture. Store any leftovers in an airtight container in the refrigerator for up to a week.
Serving
To serve Havregrynskugler, place them on a platter or dessert tray for an attractive display. You can add a touch of elegance by garnishing the platter with fresh berries, mint leaves, or a dusting of powdered sugar. Serve the Havregrynskugler with a cup of coffee, hot chocolate, or tea for a cozy treat. Estimate 2-3 chocolate balls per person, and consider offering accompaniments like fruit slices, whipped cream, or jam.
Variants
- Swedish Chokladboll.
- Isareli Kadur Shokolad.
- American Peanut Butter Balls.
- Brazilian Brigadeiros.
- Norwegian Kokosboller.
- Australian Chocolate Rum Balls.
- Indian Coconut Ladoo.
- German Schoko-Kokos-Kugeln.
- …
Havregrynskugler: Danish Oatmeal Chocolate Balls
Ingredients
- 200 g oatmeal
- 100 g butter
- 50 g sugar
- 50 g molasses
- 2 tbsp cocoa
- 1 tsp vanilla extract
- 100 g coconut flakes
Instructions
- In a mixing bowl, combine the rolled oats, softened butter, granulated sugar, molasses, cocoa powder, and vanilla extract. Mix well until all the ingredients are thoroughly combined.
- Once the mixture is well mixed, it's time to shape the Chokladbollar. Take small portions of the mixture and roll them between your palms to form small balls, about the size of a walnut.
- As you shape each ball, roll them in coconut flakes to coat the outside.
- Place the finished Chokladbollar on a tray or plate, and once you've shaped all the balls, refrigerate them for at least 30 minutes. Chilling will help them firm up and hold their shape.
- Serve the Swedish Chokladbollar chilled and enjoy them as a delightful snack or treat. They pair wonderfully with a cup of coffee or tea.
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Sources : 1. MADAM SIF - Dag 33: Havregrynskugler – og julemad under besættelsen: www.madamsif.dk 2. Wikipeadia - Havregrynskugle : www.wikipedia.org
