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Arak is a Lebanese aniseed spirit and popular to use in these Swedish chocolate balls. With this recipe the arak balls almost taste like the balls you find in the cafés. You can change the bread crumbles against oatmeal, or biscuits like digestive.
Ingredient List for 6 servings:
Swedish arak balls
60
gr
Icing sugar
200
gr
Cookie crumbles or smashed biscuits
1
teaspoon
Vanilla sugar
2
tablespoons
Cacao powder
100
gr
Dark chocolate
100
gr
Grated coconut/ chocolate sprinkle
0,5
teaspoon
Arak liquid, or arak essence/extract
100
gr
Margarine room temperature
Instructions:
Put cacao powder, the cookie crumbles/smashed biscuits, vanilla sugar and the icing sugar in a bowl, and mix it together.
Divide the margarine in small bits and add it in the bowl with the dry ingredients, and mix it together with a fork.
Add the arak liquid in the bowl and mix it together like a dough.
Make the dough in preferred ball sizes.
Let the balls rest in the fridge around 30 minutes.
Melt the chocolate in a bowl.
Roll the balls in the chocolate, and then roll them in the chocolate sprinkle or the grated coconut.
Let the chocolate balls rest in the fridge until it is time to serve.
A selection of recipes from the same country.
This recipe is from
Sweden
This saffron cake is made with white chocolate and is sticky in the middle. To enhance the flavor you can serve it together with vanilla whip cream. This is a different version of the traditional Swedish chocolate cake and is a big hit at the end year celebrations.
A soft saffron cake with white chocolate topping. This cake is hard to resist so it is good to cut it in mall squares so you can take several pieces. It is a perfect winter dessert. It is a perfect ending of a party dinner as for example for the end of year parties.
Swedish soft flatbread have a wide variation of use. They are perfect as a wrap, starter or a side dish. It is also possible to eat them as breakfast, or prepare them and have them on the road. This version is perfect as a starter do to its salty taste of the olives and creaminess of the cheese.
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