Havregrynskugler: Danish Oatmeal Chocolate Balls
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.
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.