Kokosbollar or Chocolate Oat Truffles

I just devoured the last three Kokosbollar–or chocolate oat truffles–left from a batch I (or Noel Bakerina, actually) made yesterday. Andrew just found out I finished them off and was offended. Not ten minutes ago I had said something to the effect of: let’s eat those chocolates in the fridge, both of us nodding in agreement. I went into the kitchen to get them–but something otherworldly came over me–and I ate them all, one right after the other! Sometimes, there is nothing that comes between a woman and her chocolate.

These truffles are something you could polish off a handful for an afternoon snack (like I just did) easily. Why? While they have that rich, earthy, and tantalizing chocolate mass, they are also made with crushed rolled oats which adds texture and bulk. Essentially, you are not eating a small lump of pure chocolate, but something a little more. Something that tastes like an afternoon chocolate or a late night chocolate–not necessarily an after dinner chocolate–although they could definitely do well then too . They also have a nice added kick of espresso or espresso powder–something else that makes them wonderful afternoon treats.

Noel dropped these off for Laura, Chauncey, and Gemma who were excited about them. I think that they may be enjoyed more by Laura and Chauncey as they have a bit more adult-like tastes–not very sweet, the bitterness of the espresso–but then again, Gemma is a four year old who requests smoked salmon on a regular basis. Noel wrote that she loves the coconut they are rolled in because it reminds her of snowflakes. Gemma wholeheartedly agreed . Noel used a Kokosbollar recipe very similar to the one featured in this month’s Saveur magazine–great minds think alike.

Kokosbollar or Chocolate Oat Truffles via Saveur

16 tbsp unsalted butter, softened
1/2 cup superfine sugar
1/2 tsp kosher salt
2 oz. bittersweet chocolate, melted
6 tbsp unsweetened natural cocoa powder
2 tbsp brewed espresso (at room temperature) or espresso powder
2 tsp vanilla extract
2 1/2 cups rolled oats
1 cup unsweetened finely shredded dried coconut

Combine the butter, sugar, and salt in a large bowl and use a mixer set to medium speed to beat the mixture until pale and fluffy, 1-2 minutes. Add the chocolate, cocoa powder, espresso, and vanilla and continue beating until combined, about 1 minute more. Place the oats in a the bowl of a food processor and pulse until roughly chopped, about 5 pulses. Add the oats to the chocolate-butter mixture and mix until combined; refrigerate one hour. Using a tablespoon, scoop out and roll in your hands to form a ball, then roll in the coconut flakes in a shallow dish. Transfer balls to a baking sheet or large plate and refrigerate for another 2 hours before serving.

Bon apetit!