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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 is a really good but different way of preparing a non sweet cheese cake with a delicious combination with cream cheese, shrimps and a dark bottom, which gives this cake a wonderful creamy taste. It is perfect as a starter, side dish, or why not have it on the buffet table, and the cake is even better if you prepare it one day before. To decorate the cake with some fresh shrimps, lumpfish roe, dill and citron gives an extra nice touch to it all.
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