Every holiday season, I make these Swedish Chocolate Balls—they’re just so delicious. If you’ve never had one before, let me try to explain: they’re kind of like unbaked cake pops—made with oats, butter, cocoa powder, and glucose or white syrup. Think of them as a cross between a cake pop and a chocolate truffle. They’re not as smooth as a truffle, but they’ve got that same rich, chocolatey bite with a little bit of chew from the oats. You get the idea!
I grew up with these. My mom used to make them a little differently—she melted the butter first and used sugar instead of syrup, which is common in Norway. But I’ve found that using semi-cold butter and syrup (like glucose or white syrup) makes them easier to roll and gives them that perfectly chewy texture I really love.
If you visit any bakery in Sweden, you’ll see these chocolate balls year-round. They’re often oversized, rolled in pearl sugar, and served with a cup of coffee. On special occasions, like Valentine’s Day, you might even find them piped with ganache on top. They’re that popular over here. In Norway, though, we tend to make them more for the holiday season, which makes them feel a little extra special.
Some kids love theirs rolled in pearl sugar, others in chocolate sprinkles or coconut. Me? I’m a coconut girl all the way—but you do you! The classic Swedish version is always rolled in pearl sugar.
These are also such a fun treat to make with kids. They can roll, dip, decorate—it’s a great way to bring a little sweetness into the kitchen together. And if you’re curious but unsure, just make a small batch and see if you love them as much as we do. I think you will.
They’re best enjoyed cold, straight from the fridge. That’s when they’re at their absolute chewiest and most delicious.
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