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

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