Oatmeal ball
sweet pastry with cocoa
The oatmeal ball (Danish: havregrynskugle) or the chocolate ball (Swedish: chokladboll) is a type of unbaked pastry that is a popular Danish and Swedish confectionery.
Oatmeal balls consist of oatmeal, sugar, cocoa, vanilla sugar, butter, and sometimes a small amount of coffee mixed until they become a compact mass. To make them creamier and softer, some people also like to mix in a splash of cream. From the dough, balls are hand-formed to a size usually slightly smaller than golf balls, then rolled in shredded coconut, pearl sugar or sprinkles. The balls can be eaten immediately, but usually they are first chilled in a refrigerator.
Because of the simple, non-bake recipe, oatmeal balls can be quickly made by anyone, which makes them one of the most popular homemade sweets and a common sight at children's parties.
Variations on the oatmeal ball are popular in other countries too. In Israel, Petit Beurre crumbs take the place of the oatmeal, and the candy is called Kadur Shokolad (Hebrew: כדור שוקולד, lit. 'chocolate ball'). Popular in Austria, especially around Christmastime, is the Rumkugel (plural Rumkugeln), which contains the same ingredients as oatmeal balls but adds a small amount of rum to the mix. In the Canadian province of Newfoundland and Labrador, the snowball is a popular Christmas treat, which uses the same ingredients with the addition of evaporated milk.
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This entry incorporates text from “Oatmeal ball” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.