Risboller – Puffed Rice Balls


As a child I was always so excited when my family would spend Christmas with my Norwegian Aunt Hege, because she made the best Christmas cookies. And she’s so much fun and I love her, of course. But also her Christmas cookies are amazing. And my second favorite cookies she made were chocolate risboller. My number one favorite were her lemon sandnøtter.

In fact I loved her Norwegianrisboller so much that I remember as a kid asking my mom for Hege’s risboller recipe so that I could make them myself.

And so of course when I moved to Norway risboller were given a spot in my seven cookies for Christmas (Norwegians traditionally make seven types of Christmas cookies). The recipe I usually use includes raw egg, which is quite common in Norwegian dessert recipes, but since it’s not safe to eat raw egg in many countries, this year I made my risboller without egg. And they were still delicious.

Norwegian risboller

You can find all of my Scandinavian Christmas recipes here.

Risboller are super easy to make and don’t require any baking.

risboller uten egg

This recipe uses Delfia fat, which is coconut fat, but you can use coconut oil instead. I’ve also seen some people use shortening instead of Delfia fat.

I used half dark chocolate and half milk chocolate for these, but if you want sweeter risboller, use all milk chocolate instead of dark chocolate. I actually usually make these with only milk chocolate, but I thought this time I could make the more traditional version of risboller with a mix of dark and milk chocolate. You can also add a tiny bit of ginger, cinnamon, or even chilli pepper to these if you want a hint of spice.

mixing ingredients for risboller with puffed rice and chocolate

Add the puffed rice slowly, as you may need a bit less than called for. If you add too much rice these can become dry. If you want extra chocolatey risboller, use less puffed rice.

The most difficult part of making risboller is definitely waiting for them to fully harden. I always want to eat them immediately!

making Norwegian risboller, or chocolate puffed rice balls

I stored most of these in my freezer, as they defrost pretty quickly.

You can switch the recipe from US measurements to metric by clicking from “US Customary” to “Metric” under Ingredients.

norwegian risboller recipe

Risboller Chocolate Puffed Rice Balls

Risboller are made with puffed rice and chocolate, and you can add a little hint of coffee here as well. Popular to make with kids!
5 from 3 votes
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Course: Dessert
Cuisine: Norwegian
Keyword: chocolate, Christmas, cookies
Prep Time: 20 minutes
Total Time: 20 minutes
Author: Silvia


  • 3/4 cup delfia/coconut fat
  • 2 tbsp butter
  • 2/3 cup dark chocolate
  • 2/3 cup milk chocolate
  • 2 tbsp strong brewed coffee
  • 1/2 tsp vanilla sugar
  • 3 cups puffed rice


  • Melt the delfia fat (coconut fat) and butter over medium heat in a saucepan. Remove the pan from the heat and add the chocolate, stirring until everything is melted. Stir in the coffee and vanilla sugar. 
  • Cool until the mixture is slightly warmer than room temperature.
  • Carefully mix in the puffed rice with a spatula. You may need less rice, depending on the consistency of the mixture. 
  • Form small, round balls with two tablespoons and place the balls on a baking sheet. Let the balls harden completely before placing them in a tight cookie tin. You can also keep them in the freezer. 



  • Ricci

    August 2, 2023 at 2:59 pm

    5 stars
    I made them with all milk chocolate and they were so good.

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