There’s nothing more iconic in the Harry Potter world than the beloved chocolate frogs. While you can buy them ready-made, making your own at home is easy, fun, and lets you customize flavor and appearance.
For this recipe you’ll need chocolate—melting wafers, milk chocolate chips, or a chocolate bar broken into pieces—plus a small amount of vegetable shortening, a frog-shaped candy mold, and optional candy eyes for decoration. If you want a slightly crunchy or textured frog, stir in a tablespoon or two of rice cereal (such as Rice Krispies) into the melted chocolate just before filling the molds.
We prefer using chocolate chips because they’re economical and melt smoothly. Adding vegetable shortening thins the chocolate slightly, giving a shinier finish and a more manageable texture without streaks or graininess.
Harry Potter Chocolate Frogs
Ingredients:
1 bag (12 ounces) milk chocolate chips, or 1 bar (12 ounces) chocolate, broken into pieces
1 tablespoon solid vegetable shortening
Grated chocolate (about 1 teaspoon)
1 plastic chocolate frog mold
Small candy eyes (optional)
Instructions:
1. Place the chocolate and shortening in a microwave-safe bowl. Microwave on high for 30 seconds, then remove and stir. Continue microwaving in 15-second bursts, stirring after each interval, until the chocolate is almost completely melted.
2. Once nearly melted, grate about 1 teaspoon of additional chocolate over the mixture and stir until fully smooth. The grated chocolate helps melt any remaining bits and yields a glossy finish.
3. Fill the frog mold with the melted chocolate, leaving about 1 tablespoon aside for attaching decorations later. If using rice cereal for texture, fold it into the melted chocolate now before pouring.
4. Refrigerate the filled molds until the chocolate is firm, approximately 1½ to 2 hours, depending on fridge temperature.
5. Carefully unmold the chocolate frogs. Use the reserved chocolate as “glue” to attach candy eyes or other small decorations. Allow the glue to set briefly.
Storage and yields: Store your chocolate frogs at room temperature in a cool, dry place or in the refrigerator for a firmer texture. This recipe makes about 8–10 frogs depending on mold size.
