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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.

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, 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

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