Alaine Handa's Araksbollar

Updated: Mar 25

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I met Alaine Handa (virtually) when I 1st posted chokladbollar recipe on this website and my social media platforms. I can tell the passion she has for chokladbollar in our conversations. I must apologize that it took me almost half a year to get her cookbook. Even when I got it, I didn't really look into it; perhaps there was just too much on my plate. Only until recently, I decided to give her recipes a try.

I am about halfway thru' her cookbook and I have already fallen in love with chokladbollar. My palate told me that I have 3 favorites and this is just that tiny notch higher than her aunt's version. I love the dark intensity of flavors exploding in my mouth. It even left a lingering aftertaste which keeps pulling me back for more. I have changed some of the ingredients to my own preference; I have also included the originals.

For the full detailed measurements, you will be doing yourself a favor by getting a copy of her cookbook. You can order her cookbook via her website. Exclusively, you can DM her on Instagram to get an autographed cookbook!

I know that I am imitating...

Cookbooks are probably the only books I read. Her cookbook not only showcases chokladbollar recipes but also takes you on a journey into Swedish culture. I learn about "fika" in her cookbook. In closing, I hope you will get her cookbook and give Swedish culture and chokladbollar a try.



(Make 16 Chocolate Balls)

  • Rolled Oats

  • Demerara Sugar / Granulated Sugar

  • Pure Vanilla Paste / Vanilla Sugar

  • Pink Himalayan Salt / Sea Salt

  • Cinnamon Powder

  • Raw Cacao Powder / High Quality Cocoa Powder Preferably Valrhona or Callebaut

  • Unsalted Butter

  • Dark Chocolate 70% Preferably Valrhona or Callebaut

  • Spiced Rum / Grand Marnier / Cognac / Dark Rum

  • Icing Sugar / Raw Cacao Powder / High Quality Cocoa Powder Preferably Valrhona or Callebaut



  • Cast Iron Skillet / Pan



  1. Add oats, sugar, vanilla, salt, cinnamon and cacao powder into a large mixing bowl.

  2. Mix until well combined.

  3. Add butter in a skillet over medium heat.

  4. Keep an eye on it once it starts to "sing".

  5. Once the "singing" has subsided, remove from heat and pass it thru' a coffee filter over a strainer and bowl.

  6. Set aside to cool down slightly.

  7. Prepare a double boiler.

  8. Melt chocolate on the double boiler.

  9. Once the chocolate has melted, remove from heat and add in rum.

  10. Mix until fully incorporated.

  11. Set aside to cool down slightly.

  12. Once everything has cooled, fold the oats mixture into the melted chocolate mixture, followed by the browned butter.

  13. Mix until everything is well combined.

  14. It should resemble wet sand consistency.

  15. If it is too dry, you can add some extra virgin olive oil or more browned butter.

  16. *I went anal and weighed each chocolate ball equally.*

  17. If you do not wanna go thru' that hassle, use a sorbet scoop and scoop out the mixture into individual balls.

  18. You should get 16 chocolate balls.

  19. Roll and pack each ball tightly.

  20. It is best to shape and roll with greased hands. The balls will adhere better.

  21. It is okay if they are not perfect circles. I love the rustic look.

  22. Chill in the fridge for at least 4 hrs, best overnight.

  23. When about to serve, roll the chocolate balls with some icing sugar or more cacao powder.

  24. Serve.

Alaine Handa

Trying to be artsy...

Flavor bomb! Thank you Alaine!


Recipe Video:

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