Posts tagged ‘mint’

July 12, 2011

“They’re Not Really Frogs, Are They?”

Happy Potter Week Tuesday!   It seems today is the perfect time to share Pumpercake’s 3rd HP-inspired recipe, as we’re only three days away from the big movie premier!

A recipe for Chocolate Frogs and Peppermint Toads was an easy and obvious choice to include in Pumpercake’s Potter Week festivities.  Whether it be on the Hogwarts Express or in the common room after a trip back from Honeydukes (a sweets and candy shop in Hogsmeade, the wizarding village), Harry and his friends can constantly be found snacking on the reptile-shaped confections or trading their Chocolate Frog Collector’s Cards.

The recipes I’ve included can be used for Frogs and Toads by use of appropriate candy-mold trays, but the recipes can also be applied to any other chocolate-coated shaped candy.  Unlike the Chocolate Frogs served on the Hogwar’s Express food trolly, my Chocolate Frogs are bursting with delicious fillings, like coconut-marshmallow cream and salted peanut butter filling.  Also unlike the Chocolate Frogs on the Hogwart’s Express food trolly, mine don’t magically leap out of their packages or “hop realistically in the stomach.”

Chocolate Frogs & Peppermint Toads

Inspired by: Honeydukes’
“Chocolate Frogs” &
“Peppermint Toads”
-Hogsmead Village

“What are these?” Harry asked Ron, holding up a pack of Chocolate Frogs.  “They’re not really frogs, are they?” He was starting to feel that nothing would surprise him.”
–  Harry Potter and the Sorcerer’s Stone

Chocolate Frogs

12 ounces milk chocolate chips

12 ounces dark chocolate, chopped

1 batch salted peanut butter filling
(recipe below)

1 batch coconut-mallow filling
(recipe below)

chocolate frog candy molds

–recipe yield: about 24 chocolate frogs,
12 of both filling/chocolate combinations

Prepare a double boiler fitted with a medium glass bowl containing the milk chocolate chips.  Over low heat, melt the milk chocolate and remove it from the heat.  Spoon a small amount into each individual frog mold, adding just enough chocolate so that it covers the very bottom of each mold.  Using a small paintbrush, spread the chocolate up to thinly coat all sides of each frog, creating a little hollow bowl-like bed for the filling to fit in.  Place mold tray into the refrigerator to chill for 3-5 minutes, or until chocolate has set.

After chocolate has set, drop about ¾ teaspoon of peanut butter filling into the center of each frog.  Spread the filling slightly so that it is not level with the top surface of the mold tray, leaving room for the top layer of chocolate.  Spoon more melted chocolate into each frog mold, right on top of the filling.   Fill each frog until the chocolate is just level with the top surface of the tray.  Refrigerate or freeze 8-10 minutes, or until completely set and hardened, before removing frogs from the tray.

For coconut-filled chocolate frogs, follow the same directions as above, replacing the milk chocolate with dark and the peanut butter filling with coconut-mallow filling.

Peppermint Toads

12 ounces white chocolate, chopped

1-2 drops pure peppermint extract

1 batch white peppermint filling (recipe below)

chocolate toad candy molds

–recipe yield: about 24 peppermint toads (as my candy molds were very shallow)

Prepare a double boiler fitted with a medium glass bowl containing the white chocolate.  Over low heat, melt the chocolate and remove it from the heat.  Stir in 1-2 small drops of peppermint extract.  Spoon a very small amount into each individual toad mold, adding just enough chocolate so that it covers the very bottom of each toad.  Using a small paintbrush, spread the chocolate up to thinly coat all sides of each toad, creating a little hollow bowl-like bed for the filling to fit in.  Place mold tray into the refrigerator to chill for 3-5 minutes, or until chocolate has set.

After chocolate has set, spoon in about ¼-½ teaspoon of white peppermint filling into the center of each frog.  Spread the filling slightly, just so it is not level with the top surface of the mold tray, leaving room for the top layer of chocolate.  Spoon more melted chocolate into each toad mold, right on top of the filling.   Fill each toad until the chocolate is just level with the top surface of the tray.  Refrigerate or freeze 8-10 minutes, or until completely set and hardened, before removing toads from the tray.

Candy Fillings

Salted Peanut Butter Filling

½ cup smooth peanut butter

2 tablespoons unsalted butter

½ teaspoon vanilla extract

½ teaspoon table salt

½ cup confectioner’s sugar

2 tablespoons heavy whipping cream

–makes enough for 12 candies, plus extra

In a medium bowl, cream together peanut butter and  butter until fluffy, about 2 minutes.  Beat in vanilla and salt.  Gradually add confectioner’s sugar and continue to beat.  When the sugar has been combined, drizzle in heavy cream and whip until fluffy, being careful not to over-whip.

Coconut-Mallow Filling

¾ cup marshmallow fluff (my fluff recipe can be found here)

1½ cups sweetened flaked coconut

¼ teaspoon coconut extract or coconut oil

–makes enough for 12 candies, plus extra

Gently combine all ingredients, folding until flaked coconut has been distributed throughout mixture.

White Peppermint Filling

¾ cup marshmallow fluff (my fluff recipe can be found here)

1-2 drops pure peppermint extract

–makes enough for 24 candies, plus extra

Add into the fluff one small drop of peppermint extract and fold to incorporate.  If desired, another drop or so can be added and combined into the filling.