Ischoklad – A classic, delicate, creamy, and delicious Swedish chocolates for the holiday season!
What is Ischoklad?
Ischoklad is a traditional Swedish chocolate typically made during the Christmas season. The name “Ischoklad” translates to “Ice Chocolate” in English and they just melt in your mouth like ice.
It is one the simple and classic Swedish Christmas treats made with 2 key ingredients: chocolate and coconut oil. Traditionally, coconut fat is used to make these ice chocolates. Coconut fat is also knows as “kokosfett” in Swedish.
These tiny chocolates are usually set in colorful foil molds called “Ischokladformar”. You can use multiple layers of mini cupcake liners if you can’t find the foil molds.
It’s often made during the holiday season and can be flavored with ingredients like coffee, vanilla, or nuts.
Why you’ll love this recipe:
Incredibly easy to make with 2 ingredients.
Unique, delicious and perfect for gifting!
Can experiment with different types of flavors to suit different tastes.
Ingredients & Substitutions
Chocolate – Use a good quality dark chocolate (at least 70% cocoa) for the best taste and flavor. You can substitute it with white chocolate, milk chocolate or vegan chocolate.
Coconut Oil – Traditionally, coconut fat (kokosfett) is used to make these ice chocolates. But, I have used coconut oil since I couldn’t find coconut fat.
How to avoid coconut flavor in ischoklad?
If you are using coconut oil, the chocolates with have a little bit of coconut flavor. Refined coconut oil has a more neutral taste and scent compared to unrefined (virgin or extra-virgin) coconut oil. Look for “refined” coconut oil specifically to reduce the coconut flavor in your ischoklad.
You could also add flavorings like vanilla, almond, or other extracts to complement the coconut taste.
Feel free to experiment with different types of chocolates like milk, dark, or white chocolate.
Enhance the flavor by adding additional flavors like vanilla, almond, peppermint, or orange. These extracts can complement the chocolate and adds a delightful twist.
You can also add chopped nuts such as almonds, hazelnuts, pistachios, or peanuts for added crunch. Add chopped dried fruits like candied cherries, cranberries, raisins, or apricots for added sweetness or texture.
Sprinkle a bit of sea salt on top before it sets to make a sweet and salty treat.
To make spiced ischoklad, add a little bit of cinnamon or nutmeg to infuse warm flavors. You can also incorporate a hint of coffee into the chocolate mixture for a mild coffee flavor.
Simply serve ischoklad as a sweet treat on its own. Place the chocolates on a decorative plate for an elegant presentation.
They can be part of a Swedish-themed holiday celebration or added to the dessert platter during festive gatherings.
They taste best with a cup of coffee, tea or hot cocoa.
Store them in an airtight container in the refrigerator to prevent melting.
They can be stored in the refrigerator for 2-3 months.
Step by step instructions:
Arrange mini cupcake liners on a tray. Use 2-3 liners together to hold the chocolate better.
Heat some water in a pan or vessel over low heat and place a heat resistant bowl on top of the water pot.
Add chocolate and coconut oil into the top bowl.
Keep stirring with a spatula until it is smooth and shiny.
Once the chocolate is melted, remove it from heat and transfer it to a creamer or jug for easy pouring.
Pour melted chocolate and coconut oil mixture into the liners, filling them to your desired thickness.
Transfer them to the refrigerator and chill for few hours or until set.
Once they are firm, remove from the fridge and serve.
You might love these recipes:
- Cherry Snowball Cookies
- Lemon meltaway Cookies
- Oreo Bark
- Chestnut Truffles
- Nutella Sandwich Cookies
- Peanut Butter Buckeyes
- Swedish Chocolate Balls
- Peppermint Fudge
Swedish Christmas chocolate recipe video below:
Ischoklad – Swedish Christmas Chocolate
- 100 Grams Dark Chocolate
- 50 Grams Coconut Oil
- Arrange mini cupcake liners on a tray. Use 2-3 liners together to hold the chocolate better.
- Heat some water in a pan or vessel over low heat and place a heat resistant bowl on top of the water pot.
- Add chocolate and coconut oil into the top bowl.
- Keep stirring with a spatula until it is smooth and shiny.
- Once the chocolate is melted, remove it from heat and transfer it to a creamer or jug for easy pouring.
- Pour melted chocolate and coconut oil mixture into the liners, filling them to your desired thickness.
- Transfer them to the refrigerator and chill for few hours or until set.
- Once they are firm, remove from the fridge and serve.
Nutrition values are estimates only.