Ever since trying the fabulous mocha balls in KaffeO (Belfast) I’ve been obsessed with having a go myself. Memories of Stockholm and Copenhagen trips are always worth reliving.
A quick google led me to this recipe. Oats, butter, sugar, cocoa and coffee. No bake simplicity.
As I followed the quick steps I began to fear dryness. The KaffeO chokladboll had been so moist and chocolatey. I began to suspect further experimentation would be needed but gamely carried on. (Mostly because I had used all my oats.)
After an hour of chilling in the fridge the mixture did form a ball but I wasn’t convinced that they would be the texture I was looking for. Still, the mixture tasted amazing so at worst I’d made an awesome sprinkle for icecream.
A couple more hours in the fridge and the verdict is in. They held together as a ball; not as dry as I’d feared but definitely not as moist as I wanted. The flavour had sadly dulled a little with the chill but hope is not lost. There will be a revenge bake. I’ve since seen a creamed butter method or the addition of cream for moisture. I can *totally* see these as my signature afternoon tea offering, just as soon as I can get them right.