Chokladboll is a popular pastry in Sweden, made with oats, butter, cocoa, coffee, sugar, and vanilla, and dipped in a sweet coating. Originally called “negerboll”, the name was recognized as offensive and changed. Chokladboll requires no cooking and is often served with coffee or tea.
Chokladboll is a small round pastry that originated in Sweden where it is commonly served with coffee or tea. A typical chokladboll recipe usually calls for oats, butter, cocoa, coffee, sugar and vanilla, which are mixed together and then dipped into a sweet coating. Perhaps one of the reasons for the chokladboll’s sustained popularity is the fact that it requires no cooking. This pastry, translated as “chocolate ball”, was originally called “negerboll”, a term which was later recognized as offensive and largely dropped from use.
Usually, the chokladboll is round in shape and small enough to eat in one or two bites. The coffee and cocoa that most recipes call for give this pastry a dark color, which is normally tempered by an outer coating of coconut or sugar. In Sweden, these desserts are often accompanied by coffee or tea.
Typical chokladboll recipes require only a few ingredients. These usually include oats, butter, cocoa powder, brewed coffee or instant espresso powder, sugar, and vanilla. All these ingredients are thoroughly blended together. Spoons of the mixture are then rolled into balls and dipped in a sweet coating, usually shredded, dried coconut or brown sugar.
Perhaps one reason for the sustained popularity of chokladboll is the fact that it requires no cooking and can be eaten immediately after it is prepared. Many fans of the pastries say, however, that their flavor and texture improve after they’re left to sit in the refrigerator for several hours or overnight. Since preparing these delicacies without cooking presents no risk of burns, they can be a good option for those who want to prepare a dessert with children.
The original name for chokladboll was “negerboll”, which translates from Swedish to “nigger’s ball”. While this term referred to the dark color of pastry, it was recognized as having a potentially racially offensive tone and, by the mid to late 20th century, was largely dropped from usage. The term chokladboll has become the more commonly accepted replacement, although some argue that this new name is technically a misnomer, as the pastries contain cocoa rather than chocolate.
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