Swedish Chocolate Ball Deluxe (Delicato Ball) Recipe

Introduction

Swedish Chocolate Ball Deluxe, also known as Delicato ball, is a rich and indulgent treat that combines coffee, cocoa, and coconut for a decadent flavor experience. These no-bake delights are easy to make and perfect for satisfying your sweet cravings with a touch of Scandinavian flair.

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: Blend the quick oats in a food processor or blender until they form a fine powder. Pour in the brewed coffee or espresso (hot or cold) and blend again until combined.
2. Step 2: Using an electric hand mixer, whisk the coconut oil, soft butter, and icing sugar together until the mixture is white and fluffy.
3. Step 3: Quickly whisk in the oat and coffee mixture along with the vanilla extract until smooth.
4. Step 4: Stir in the cocoa powder until fully incorporated.
5. Step 5: Transfer the mixture into a piping bag and pipe small balls onto a baking sheet lined tray suitable for the freezer.
6. Step 6: Place the tray in the freezer and let the chocolate balls firm up for about 30 minutes.
7. Step 7: While the balls freeze, finely chop the dark chocolate and melt it gently using a bain-marie (double boiler).
8. Step 8: Pour desiccated coconut into a bowl ready for coating.
9. Step 9: Remove the chocolate balls from the freezer. Wearing disposable gloves, dip each ball briefly into the melted chocolate, then roll it between your hands to evenly coat without excess chocolate.
10. Step 10: Immediately roll each chocolate-coated ball in the desiccated coconut, turning it with a spoon for an even cover. Assistance helps keep things neat.
11. Step 11: Store the finished Delicato balls in an airtight container in the refrigerator. Let them come to room temperature before serving for the best texture and flavor.

Tips & Variations

• Use espresso instead of regular brewed coffee for a deeper coffee flavor.
• Swap dark chocolate for milk chocolate if you prefer a sweeter coating.
• If you don’t have coconut oil, butter alone works but may alter texture slightly.
• Try rolling the balls in crushed nuts or sprinkles instead of coconut for variety.

Storage

Keep the Swedish Chocolate Balls in an airtight container in the refrigerator for up to one week. Before serving, let them sit at room temperature for about 15 minutes to soften slightly. Avoid freezing after coating, as it may cause the chocolate shell to crack.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these chocolate balls without coffee?

Yes, you can substitute coffee with an equal amount of milk or water, but the signature coffee flavor will be milder or absent.

How long do these Swedish Chocolate Balls last?

Stored properly in the refrigerator, they stay fresh for up to one week. Always keep them in an airtight container to maintain moisture and flavor.

Swedish Chocolate Ball Deluxe (Delicato Ball) Recipe

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4.6 from 124 reviews

Swedish Chocolate Ball Deluxe – Delicato Ball is a decadent no-bake treat combining finely ground oats, rich coffee, butter, coconut oil, and cocoa, coated with melted dark chocolate and desiccated coconut. Perfect as a sophisticated snack or dessert, these delicate balls offer a wonderful balance of coffee aroma, chocolate richness, and coconut texture.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: About 20 small chocolate balls 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Swedish
• Diet: Vegetarian

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, quantity as needed for coating)

Wet Ingredients

• 4 tbsp Coffee brewed or espresso
• 50 g Butter (1.8 oz) (soft, room temperature)
• 100 g Coconut oil (3.5 oz) (room temperature but not melted)
• 1 tbsp Vanilla extract
• 150 g Dark chocolate (5.3 oz) (for melting and coating)

Instructions

1. Grind the oats: Blend the quick oats in a food processor or blender until they reach a fine powder consistency.
2. Add coffee to oats: Pour the freshly brewed coffee or espresso over the oat powder. It does not matter if the coffee is hot. Mix thoroughly to combine the flavors.
3. Whisk butter mixture: Using an electric hand mixer, whisk the coconut oil, softened butter, and icing sugar together until the mixture is white and fluffy.
4. Combine oat and vanilla: Quickly add the oat and coffee mixture along with the vanilla extract to the butter mixture. Whisk to incorporate evenly.
5. Add cocoa powder: Stir in the cocoa powder until the mixture is smooth and uniform in color.
6. Pipe the balls: Transfer the mixture to a piping bag and pipe small chocolate balls onto a baking sheet lined tray suitable for the freezer.
7. Freeze the balls: Place the piped balls in the freezer and let them chill for about 30 minutes until firm.
8. Melt the chocolate: Meanwhile, finely chop the dark chocolate and melt it gently over a bain-marie until smooth and glossy.
9. Prepare coconut coating area: Pour desiccated coconut into a bowl ready for coating the balls.
10. Dip and roll balls in chocolate and coconut: Remove the balls from the freezer. Wearing disposable gloves, dip each ball briefly into the melted chocolate and then roll them in your hands to cover evenly. Avoid soaking them too much; the melted chocolate helps the coconut stick.
11. Coat with coconut: Immediately place the chocolate-coated balls into the desiccated coconut and roll around with a spoon for full coverage. Assistance is recommended to reduce mess.
12. Store properly: Keep the finished Delicato balls in an airtight container in the refrigerator. Before serving, allow them to come to room temperature for best flavor and texture.

Notes

• Use espresso if you prefer a stronger coffee flavor in the recipe.
• Ensure coconut oil and butter are softened but not melted for the best texture during mixing.
• Piping helps create uniform sized balls, but you can also roll the mixture by hand.
• Melting chocolate over bain-marie prevents burning and ensures a smooth coating.
• Wear gloves when coating to avoid melting the balls from hand heat and keep the process clean.
• Storing in the refrigerator preserves freshness and helps maintain the shape.

Keywords: Swedish chocolate balls, Delicato balls, no-bake dessert, coffee chocolate balls, coconut chocolate balls, easy indulgent snack