Swedish Chocolate Ball Deluxe – Delicato Ball Recipe

Introduction

Swedish Chocolate Ball Deluxe, also known as Delicato Ball, is a rich and indulgent treat combining the flavors of coffee, cocoa, and coconut. These bite-sized delights are perfect for any occasion when you crave something sweet and satisfying.

Ingredients

• 160 g Quick Oats (5.6 oz)
• 4 tbsp Coffee brewed or espresso
• 50 g Butter (1.8 oz), soft at room temperature
• 100 g Coconut oil (3.5 oz), room temperature but not melted
• 90 g Icing sugar (3.1 oz)
• 1 tbsp Vanilla extract
• 3 tbsp Cocoa powder
• 150 g Dark chocolate (5.3 oz)
• Desiccated coconut, unsweetened

Instructions

1. Step 1: Grind the quick oats into a fine powder using a food processor or blender.
2. Step 2: Pour the brewed coffee or espresso into the oat powder and mix well, regardless of the coffee’s temperature.
3. Step 3: Using an electric hand mixer, whisk the coconut oil, butter, and icing sugar together until the mixture is white and fluffy.
4. Step 4: Quickly whisk in the oat and coffee mixture along with the vanilla extract.
5. Step 5: Add the cocoa powder and mix thoroughly until fully combined.
6. Step 6: Fill a piping bag and pipe small chocolate balls onto a baking sheet lined tray suitable for freezing.
7. Step 7: Place the tray in the freezer for about 30 minutes to firm up the balls.
8. Step 8: While the balls freeze, finely chop the dark chocolate and melt it using a bain-marie (double boiler) method.
9. Step 9: Pour desiccated coconut into a bowl and set aside.
10. Step 10: Remove the chocolate balls from the freezer. Wearing disposable gloves, dip each ball into the melted chocolate briefly, then roll it between your hands to evenly coat it without drowning it in chocolate.
11. Step 11: Immediately place each chocolate-coated ball into the bowl of coconut flakes and turn it around with a spoon to cover completely.
12. Step 12: Store the finished Delicato balls in an airtight container in the refrigerator. Allow them to reach room temperature before serving for the best flavor and texture.

Tips & Variations

• For a stronger coffee flavor, use espresso instead of brewed coffee.
• If you prefer a sweeter treat, sprinkle a little extra icing sugar inside the oat mixture.
• Alternatively, roll the balls in crushed nuts or sprinkles instead of coconut for a different texture.
• Make sure the coconut oil and butter are soft but not melted to achieve the perfect fluffy mixture.

Storage

Store the Swedish Chocolate Balls in an airtight container in the refrigerator for up to one week. When ready to eat, remove them from the fridge and let them come to room temperature to enhance the flavor and softness. They can also be frozen for longer storage; thaw gradually in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular oats instead of quick oats?

Quick oats work best because they grind easily into a fine powder, which helps create a smoother texture. If using regular oats, you may need to process them longer or expect a coarser result.

Is it necessary to use a piping bag?

A piping bag helps create uniformly sized chocolate balls quickly, but you can also shape the mixture into balls by hand if preferred. Just make sure your hands are cool to avoid melting the mixture while shaping.

Swedish Chocolate Ball Deluxe – Delicato Ball Recipe

Print Recipe

★★★★★

4.4 from 128 reviews

This Swedish Chocolate Ball Deluxe, also known as Delicato Ball, is a rich and indulgent no-bake treat combining coffee-infused oats, creamy coconut oil and butter, cocoa, and dark chocolate. Lightly coated in desiccated coconut, these chocolate balls are perfectly sized for snacking or dessert and feature a smooth, fluffy texture. The recipe requires chilling and dipping in melted chocolate to create the signature glossy finish that holds the coconut coating in place.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 20–25 chocolate balls 1x
• Category: No-Cook
• Method: No-Cook
• Cuisine: Swedish

Ingredients

Scale 1x2x3x

Dry Ingredients

• 160 g Quick Oats (5.6 oz)
• 90 g Icing sugar (3.1 oz)
• 3 tbsp Cocoa powder
• Desiccated coconut, unsweetened, for coating

Wet Ingredients

• 4 tbsp Brewed coffee or espresso
• 50 g Butter, soft and at room temperature (1.8 oz)
• 100 g Coconut oil, room temperature but not melted (3.5 oz)
• 1 tbsp Vanilla extract

Chocolate Coating

• 150 g Dark chocolate, finely chopped (5.3 oz)

Instructions

1. Grind the Oats and Mix with Coffee: Place the quick oats in a food processor or blender and grind them into a fine powder. Pour in freshly brewed coffee or espresso (hot or cold) and blend again until well combined.
2. Whisk Coconut Oil, Butter, and Sugar: Using an electric hand mixer, whisk the coconut oil, softened butter, and icing sugar together until the mixture is white and fluffy, providing a light texture.
3. Incorporate Oat and Vanilla Mixture: Quickly whisk in the oat and coffee mixture along with the vanilla extract, mixing thoroughly to combine all ingredients evenly.
4. Add Cocoa Powder: Add the cocoa powder to the mixture and mix well so that the chocolate flavor is fully integrated and the color is uniform.
5. Pipe the Chocolate Balls: Transfer the mixture into a piping bag and pipe small, evenly sized balls onto a baking sheet lined tray suitable for freezing to maintain shape.
6. Freeze the Balls: Place the tray with the piped balls into the freezer for about 30 minutes until firm to handle.
7. Melt the Dark Chocolate: While the balls freeze, finely chop the dark chocolate and melt it gently using a bain-marie (double boiler) until smooth and glossy.
8. Prepare Coconut Coating: Pour desiccated coconut into a shallow bowl ready for coating.
9. Coat with Chocolate and Coconut: Wearing disposable gloves, take one frozen ball at a time, dip it briefly into the melted chocolate just enough to coat, then roll it between your hands to cover evenly. Immediately roll the chocolate-coated ball in the desiccated coconut, turning carefully with a spoon for even coverage.
10. Store and Serve: Place the finished Delicato balls in an airtight container and refrigerate. Before serving, let them come to room temperature to soften slightly for optimal flavor and texture.

Notes

• The coffee can be hot or cold; hot coffee will slightly melt the oats during mixing but is acceptable.
• Do not drown the balls in chocolate; a light coating is enough to help the coconut stick and maintain the proper texture.
• Use disposable gloves when coating the balls to avoid melting the chocolate from your hands’ warmth.
• The balls keep well refrigerated for up to one week.
• Allow the balls to reach room temperature before eating to enjoy the creamy and rich texture fully.

Keywords: Swedish chocolate balls, Delicato balls, no bake chocolate balls, coffee chocolate treats, coconut chocolate balls