Easy Christmas Chocolate Rice Puffs (risboller)

Easy Christmas Chocolate Rice Puffs

 

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We can’t and shouldn’t eat cookies all Christmas long. We should also switch it up a little with these Easy Christmas Chocolate Rice Puffs! They are super chocolatey, and the rice puffs give these a delicious soft and chewy texture.

 

Christmas is the time to dig out our traditional family recipes, make some new traditions and indulge in all things sweet. These easy Christmas chocolate rice puffs belong to the first category; it’s my great grandma’s recipe (tweaked to my immense chocolate craving). She’ll be 99 years old next year, how crazy is that! This recipe has been in my family forever, and we only make them during Christmas, so it’s the ultimate Christmas treat for me.

 

Easy Christmas Chocolate Rice Puffs

 

Easy Christmas Chocolate Rice Puffs are a sweet treat that is easily whipped together and perfect for make ahead. If you get a surprise visit, you will always have some delicious treat at hand. They are also gluten free making them even more versatile! You freeze these and can eat them frozen. I prefer to eat them cold but not super frozen, like 10 minutes on the counter and they are ready.

 

Easy Christmas Chocolate Rice Puffs

 

Start by mixing eggs and powdered sugar until white, airy and bubbly, using a hand or stand mixer. This is called eggedosis in Norway. It is fluffy enough once you can spell OLE with the batter (in the batter) and the letters won’t sink until you have written all three letters.

 

Melt the coconut fat / hardened coconut oil (it’s the same thing) until liquid. Cool 5 minutes before adding it to the egg mixture. Then you add in vanilla extract, strong coffee and unsweetened cocoa powder. Give it a mix before adding in the puffed rice (see under headline below if you’re uncertain about puffed rice). Carefully fold in the puffed rice.

 

Easy Christmas Chocolate Rice Puffs

 

Shape the mixture into balls (or whatever shape you want). I shape them into large handfuls, but any size will do. Place them on a parchment lined baking sheet and cool. Either cool in the refrigerator or you can freeze them. You can eat them right out of the freezer, no need to thaw. Although I like to place them on the counter for 10 minutes to get a more creamy, chocolatey texture when biting into them.

 

Let’s talk about rice puffs

 

So, I did some research to find the perfect version of puffed rice for international recommendations. For reference, here in Norway I use this kind of puffed rice. It’s puffed rice that has a chewy texture. When I googled it, I found several puffed rice that is supposedly crunchy in texture. That will not work in this recipe.

 

You can look in Asian markets, as it seems to be an Indian thing. But I also think you can find it at Whole Foods. By the looks of it, this looks right, don’t you think? Any kind of rice would work, so if you’d rather go for brown, I say do it. Just remember that you want that chewy puffed version.

 

Easy Christmas Chocolate Rice Puffs

 

Happy Christmas bake time, everyone! Let it snow and let Christmas come.

 

Get Ready for Christmas

 

 

Norwegian Christmas Men Crispy Fluffy Doughnuts Saffron Buns

 

 

Mulled Wine Gløgg Warming Rich and Decadent Hot Chocolate Creamy Eggnog

 

Do you have any long lived Christmas family recipes?

 

I’d love to hear your thoughts! Get in touch, either in the comment section below, or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

 

 

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Print Recipe
Easy Christmas Chocolate Rice Puffs Yum
Easy Christmas Chocolate Rice Puffs are super chocolatey, and the rice puffs give these a delicious soft and chewy texture. Perfect as a make ahead dessert.
Easy Christmas Chocolate Rice Puffs
Course Sweets
Cuisine Norwegian
Prep Time 20 minutes
Passive Time 30 minutes (cooling)
Servings
rice puffs (but depending on the size)
Ingredients
Course Sweets
Cuisine Norwegian
Prep Time 20 minutes
Passive Time 30 minutes (cooling)
Servings
rice puffs (but depending on the size)
Ingredients
Easy Christmas Chocolate Rice Puffs
Instructions
  1. Start by mixing eggs and powdered sugar until white, airy and bubbly, using a hand or stand mixer.*
  2. Melt the coconut fat / hardened coconut oil (it's the same thing) until liquid. Cool 5 minutes before adding it to the egg mixture. Then you add in vanilla extract, strong coffee and unsweetened cocoa powder. Give it a mix before carefully folding in the puffed rice.**
  3. Shape the mixture into balls (or whatever shape you want). I shape them into large handfuls, but any size will do.
  4. Place them on a parchment lined baking sheet and cool. Either cool in the refrigerator or you can freeze them. You can eat them right out of the freezer, no need to thaw. Although I like to place them on the counter for 10 minutes to get a more creamy, chocolatey texture when biting into them. 
Recipe Notes

* This is called eggedosis in Norway. It is fluffy enough once you can spell OLE with the batter (in the batter) and the letters won't sink until you have written all three letters.

 

** The puffed rice needs to be chewy in texture, not crunchy. You can find it at Whole Foods or Asian/Indian markets. Norwegian: Puffet ris, all kinds of grocery stores.

 

Did you make it? Tag @thegingerwithspice / #gingerwithspice on Instagram, I'd love to see!

 

Author: Stine Mari from Ginger with Spice

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