Swedish chocolate truffles

I usually do a lot of baking for the kids birthday parties and take a lot of photos of the bakes but I’m then pretty bad at getting it up on the blog, despite my good intentions.

So, without further ado (as I’ve delayed it long enough) here are the Swedish chocolate truffles that went down a treat with both kids and adults at our last birthday party.
Swedish chocolate truffles in different coatings

Don’t be put off by the coffee in them if making them for kids – the coffee enhances the chocolate flavour rather than tasting of coffee, however it can be substituted with milk or water instead.
Swedish chocolate truffles on tray

Traditionally these little truffles are coated in nib sugar {also called pearl sugar} or desiccated coconut, but for kids parties it’s fun to roll them in multicoloured sugar sprinkles {because kids don’t get enough sugar as it is at parties!!}
Swedish chocolate truffle coated in nib sugar

Swedish chocolate truffles   

Ingredients
100 g butter, at room temperature
100 ml sugar
1 tbs cocoa powder
1 tbs coffee
0.5 tsp vanilla extract
300 ml oats
nib sugar, desiccated coconut or sugar sprinkles

Method
1) Mix the butter, sugar, cocoa powder, coffee, vanilla extract and oats together until thoroughly mixed and a little bit sticky.
2) Take a small amount and roll into a round little ball. I usually make them about the size of a small cherry tomato but they can be pretty much any size you like.
3) Once all the mixture has been rolled into neat little balls, pour your chosen coating onto a plate and roll the balls individually in them until fully coated. Keep chilled until serving.

Swedish chocolate truffle being coated

Homemade Daim

Yesterday we tidied away all the Christmas things, not a moment to soon in my book. Although I like Christmas, I’m always keen to tidy it all away and get the house back to normal once the New Year has rung in. Hubby is reluctant to tidy it all away though so I usually have to wait until the 5th or 6th January, which seems to be the ‘correct’ time to take it all down in the UK. In Sweden on the other hand, it usually happens on the 13th January, also known as St. Knut’s Day {for a non-catholic country a lot of Swedish celebrations seem to coincide with catholic saints, as with St Lucia that I wrote about it my last post about Saffron Buns} but then again the Christmas tree is usually not decorated there until Christmas Eve.

We merged Swedish and British traditions though, and had a ‘julgransplundring’ {plundering of the Christmas tree} after having thrown out the Christmas tree and tidied all the decorations away. That’s basically just an excuse to get more presents {as if enough gifts weren’t exchanged at Christmas!} though for this it would normally just be one small gift per person. When I was little it used to be more of an event, I remember going to the local community centre where there would be singing and dancing and all the kids would get a bag of sweets, fished out of a ‘pond’ {a sheet hung in front of a door frame and you would use a stick with a piece of string and a clothes-peg attached to fish something out of the ‘pond’ behind the sheet. Whoever was behind the sheet would attach a bag of sweets or a present to the peg for you to pull out}. Oh, this brings back memories!

My husband was very keen to take on this tradition when he learned of it {not the singing and dancing but just the present aspect of it}, and the kids were equally happy to get another wee present! 🙂

Homemade daim - without chocolate

In another attempt to tidy away all traces of Christmas, I had the last pieces of the homemade daim that I made before Christmas. This sweet has become part of our Christmas food tradition. It’s very easy to make, and tastes pretty similar to the real thing, particularly if storing it in the fridge so it gets a bit of a crunch to it.

Homemade daim slab

Homemade Daim

Ingredients
2 tsp cocoa powder
2 tbsp milk
2 tbps golden syrup
100ml sugar
6 tbsp butter (almost 100g)
75g chopped almonds
100g milk chocolate

Method
1) Put all the ingredients, apart from the milk chocolate, into a pot {preferably one with a thick bottom} and bring to the boil, then leave to simmer for about 15 mins.
2) Once the mixture has thickened, pour it onto a greased baking tray {or one lined with baking parchment} and spread out into a rectangle shape.
3) Melt the chocolate and spread on top of the cooled daim mixture.
4) Once the chocolate has set, slice the daim into smallish squares.
5) Store in the fridge.

Homemade daim