Chokladboll is a small, round pastry which 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 reason for chokladboll’s sustained popularity is the fact that it requires no baking. This pastry, translated as "chocolate ball," was originally called “negerboll,” a term which was later recognized as offensive and widely dropped from usage.
Usually, chokladboll is round in shape and small enough to be eaten in one or two bites. The coffee and cocoa called for by most recipes lend this pastry a dark color, which is normally tempered by an outer coating of coconut or sugar. In Sweden, these pastries are often served as an accompaniment to coffee or tea.
Typical chokladboll recipes call for just a few ingredients. These usually include oats, butter, cocoa powder, brewed coffee or instant espresso powder, sugar, and vanilla. All of these ingredients are thoroughly mixed together. Spoonfuls of the mixture are then rolled into balls and dipped into a sweet coating, usually shredded, dried coconut or coarse sugar.
Perhaps one reason for chokladboll’s sustained popularity is the fact that it requires no baking and can be eaten immediately after it has been prepared. Many fans of the pastries claim, however, that their flavor and consistency improves after they have been allowed to rest in the refrigerator for several hours or overnight. Since preparation of these no-bake treats poses no burn risk, they may be a good option for those who wish to make a dessert with children.
The original name for chokladboll was “negerboll,” which translates from the Swedish to “negro ball.” While this term referred to the pastry’s dark color, it was recognized as having a potentially offensive racial overtone and, as of the mid- to late-20th century, was widely dropped from usage. The term chokladboll became the most commonly accepted substitute, although some argue that this newer name is technically a misnomer, since the pastries contain cocoa rather than chocolate.