Print

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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/swedish-chocolate-ball-deluxe-delicato-ball-recipe/