Swedish Jul Truffles


These two Swedish Truffle Recipes feature common ingredients found in Swedish Jul Truffles: Swedish Candy Cane and Gingerbread Cookies.

Snöbollar med Polkagris
(Snowballs with Crushed Swedish Candy Cane)
Julchoklad Pepparkakstryffel
(Christmas Chocolate Gingerbread Truffles)

Do you enjoy Nordic inspired living?

Your heritage and ancestry matter and now you can connect with your Nordic roots by joining The Nordic Heart.
We are a Facebook Community embracing Nordic living in our hearts and homes. We explore ways to infuse our lives with the Nordic lifestyle: Weekly Zoom Fika Time, Bokklubb (Book Club), Nordic Food, Recipes, Menus; Genealogy; Holiday/Seasonal Menus, Crafts; Books and Films; Customs, Traditions, and News. Will you join us?


Snöbollar med Polkagris
(Snowballs with Crushed Swedish Candy Cane)
The best snowballs are not the ones you throw, but actually eat up.  This recipe is as simple as yummy and perfect as Christmas candy.
  The secret of these snowballs is condensed milk mixed with coconut.  The Swedish Candy Canes and coconut garnish make each bite a bit of heaven!  Makes 30

2 1/3 cups coconut flakes
1 can of sweetened condensed milk
2 tablespoons coconut flour
½ cup chopped Swedish Candy Canes 
2/3 cups coconut flakes
Mix coconut with condensed milk.
Stir in the coconut flour.
Put the batter in the fridge for about 15-30 minutes.
Mix the coconut with the crushed candy canes.
Roll small balls of the batter,
Then roll in the coconut with candy canes.
Let set in the fridge for about 30 minutes before serving.

Julchoklad Pepparkakstryffel
(Christmas Chocolate Gingerbread Truffles)
Luxuriously creamy and delicious truffles on dark chocolate.  These chocolate truffles are easy to make, and the taste of the dark chocolate together with crushed gingerbread is so good that there should be a warning sign on the serving platter.  Makes 30

2/3 cup whipped cream
1/3 cup butter
9 ounces chopped dark chocolate
8 gingerbread cookies finely crushed
Bring cream and butter to a boil in a saucepan
Remove the pan from the heat
Allow the mixture to cool slightly
Chop or break the chocolate into smaller pieces
Put the chocolate in the saucepan
Stir until the batter is smooth and shiny
Allow to cool and place in the fridge for 1 hour
Crush the gingerbread cookies into small crumbs
Shape the chocolate batter into round ball
Roll directly in the crushed gingerbread cookies
Store in the refrigerator.

1 comment

  • Love this from one Swede to another

    Kristen Erikson Hancock

Leave a comment