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Brontë Aurell’s havregrynskugler (Danish oat & chocolate truffles)
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This quick no-bake recipe is a family favourite across Danish kitchens at Christmas. They were the first treats my sisters and I were allowed to make on our own – even if we ended up eating most of the mixture from the bowl!
250g unsalted butter, softened
400g rolled oats
150g icing sugar
4 heaped tbsp cocoa powder
4 tbsp strong coffee, cooled, or milk
1 tsp vanilla essence
1 tsp rum or orange juice
Desiccated coconut or other sprinkles
1 Mix all the ingredients except the desiccated coconut together in a freestanding mixer with the paddle attachment (or in a bowl with a wooden spoon), until you have a smooth mixture. Roll into walnut-sized balls. Put the desiccated coconut or sprinkles on a plate, and roll the truffles through to decorate. Cover and chill in the fridge for at least 1 hour or up to 4 days
MIX IT UP
Split the mixture into 3 bowls and try one of these flavours in each batch:
Add a drop of your favourite tipple, such as Cointreau or Amaretto, then roll in chopped nuts.
Replace the coffee with a dollop of raspberry jam, then roll in freezedried raspberries.
Add small chocolate pieces to the mixture and roll in white chocolate stars.
Typical values per serving:
Per truffle (making 35)
This recipe was first published in November 2021.