Chocolate Balls


Schockolade Kugeln – Chocolate Balls – Swiss Christmas Cookies

You’re not surprised that a lot of Swiss cookies involve chocolate, are you?

This is another no butter recipe. It has an intense chocolate flavor and no added fat (only fat in here is from the almonds, eggs and cocoa powder). And as an added bonus, it just so happens that it is gluten-free, tadaa!

At first I was going to translate the name of these into bullets, as in ‘death by chocolate (bullet)’ but was musing on the whole Christmas and Peace on Earth concept and thought that would seem kinda wrong, but nevertheless they are intensely chocolatey!



    • 3 eggs
    • 1 1/2 cups sugar
    • 1 3/4 cups cocoa powder (I used a mix of extra dark and dutch processed)
    • 3 3/4 cups ground almonds (sometimes called almond flour)
    • 2-3 tbsp tapioca or potato starch


    1. In a big bowl, mix eggs sugar and cocoa until liquid and frothy looking
    2. Add the almonds and the starch and mix until, uniformly incorporated
    3. Chill dough for a few hours (if it’s cold enough where you are, put it on the balcony like we did in Switzerland, if not the fridge works well too)
    4. Form into walnut sized balls between your hands, (being careful to keep your hands cool), and place on a lined baking sheet.
    5. Let the formed balls dry overnight, or to speed up the process, you could also place the whole cookie sheet in the freezer for at least 1 hour.
    6. Bake in a preheated oven at 480°F for 3 to 5 minutes. The balls should only crack slightly
    7. Let cool on the baking sheet for 5 minutes before transferring to cooling rack.


Check out the post on more Swiss Christmas Cookies to try other varieties!

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4 Replies to “Chocolate Balls”

  1. So When asked to make a dish from Switzerland for my sons school project I searched until I found this simple looking recipe.While the ingredients are simple, the execution is not. The biggest issue is that you cant mix the ingredients the way it is instructed. You cant mix the eggs sugar and cocoa and get a liquidy product. After 3 failed batches and quite a lot of stress I finally called in for help to my mom.. SHe concluded that you have to beat the eggs..then little by little incorporate the sugar in to form a liquidy substance. Adding the cocoa before this step ruins it entirely. After hours of stress I am hoping I have a batch that will work. This was a very big miss in your instructions

    1. Hi Kerry,
      I am sorry the recipe did not work for you. I always make mine exactly as written. And it works just fine everytime. So no, there is no omission in the post. I do mix mine by hand, I am not sure it will work with an electric beater.

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