📝 About This Recipe
A cornerstone of the Swedish 'Kondis' culture, Arraksbollar are rich, fudgy chocolate truffles infused with the exotic, smoky sweetness of Southeast Asian Arrack. Traditionally made by combining high-quality cake crumbs with cocoa and butter, these no-bake treats are rolled in shimmering chocolate sprinkles for a classic finish. They offer a sophisticated balance of deep cocoa notes and a nostalgic punch of punch-flavor that makes them an irresistible companion to a strong cup of coffee.
🥗 Ingredients
The Base
- 5 cups Sponge cake or cookie crumbs (finely crumbled; use vanilla sponge, pound cake, or digestive biscuits)
- 150 grams Unsalted butter (softened at room temperature)
- 1 cup Powdered sugar (sifted to remove lumps)
Flavorings
- 4 tablespoons Dutch-process cocoa powder (high quality for deep chocolate flavor)
- 2 teaspoons Vanilla sugar (or 1 tsp vanilla extract)
- 1.5 tablespoons Arrack essence (adjust to taste; can substitute with Swedish Punsch liqueur)
- 1 pinch Fine sea salt (to balance the sweetness)
The Coating
- 1 cup Chocolate sprinkles (Chokladströssel) (dark chocolate variety preferred)
👨🍳 Instructions
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1
Begin by finely crumbling your cake or biscuits. You can do this by hand for a rustic texture or pulse them in a food processor until they resemble coarse sand.
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2
In a large mixing bowl, cream together the softened unsalted butter and the sifted powdered sugar until the mixture is light, fluffy, and pale in color.
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3
Sift the cocoa powder and vanilla sugar into the butter mixture to ensure there are no clumps, then add the pinch of sea salt.
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4
Mix on low speed or with a wooden spoon until the cocoa is fully incorporated into the butter cream.
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5
Gradually fold in the cake crumbs. Use your hands if necessary to ensure the crumbs are evenly coated with the chocolate-butter mixture.
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6
Drizzle the Arrack essence (or Swedish Punsch) over the dough. Start with one tablespoon, mix thoroughly, and taste. The flavor should be distinct but not overpowering.
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7
Continue mixing until the dough is cohesive and can easily be formed into a ball without sticking excessively to your hands.
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8
If the dough feels too soft, place the bowl in the refrigerator for 15-20 minutes to firm up the butter.
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9
Scoop out roughly 1.5 to 2 tablespoons of dough at a time and roll between your palms to create smooth, round spheres about the size of a walnut.
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10
Place the chocolate sprinkles into a shallow bowl or onto a small plate.
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11
Roll each ball in the chocolate sprinkles, pressing lightly so they adhere well and cover the entire surface.
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12
Place the finished Arraksbollar on a tray lined with parchment paper.
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13
Refrigerate the balls for at least 1 hour before serving. This allows the flavors to meld and the texture to set into a perfect fudgy consistency.
💡 Chef's Tips
For the most authentic flavor, use leftover chocolate cake or 'sockerkaka' (Swedish sponge cake) as your base. If you cannot find Arrack essence, use 3-4 tablespoons of Swedish Punsch and reduce the butter by 10 grams to maintain consistency. Ensure your butter is truly at room temperature; cold butter will result in a lumpy texture that won't hold the crumbs well. To get perfectly sized balls, use a small cookie scoop or a digital scale (aim for 30-35 grams per ball). Store these in an airtight container in the fridge for up to a week, or freeze them for up to 3 months—they actually taste delicious straight from the freezer!
🍽️ Serving Suggestions
Serve alongside a steaming cup of dark roast Swedish coffee (fika style). Pair with a small glass of chilled Swedish Punsch for a double dose of arrack flavor. Arrange on a tiered dessert stand with 'Dammsugare' (vacuum cleaners) for a traditional Swedish bakery spread. Serve as a light 'petit four' after a heavy Nordic dinner of meatballs or venison. For a modern twist, serve with a side of tart lingonberry compote to cut through the richness.