Hoppy Chocolate Frogs Recipes
CHOCOLATE FROGS
This is one of my boyfriends favourite recipes and a good sweet dish to make in hot weather since there's no oven involved to heat up your kitchen. You can also sub museli for the oats.
Provided by Sackville
Categories Drop Cookies
Time 15m
Yield 48 frogs
Number Of Ingredients 7
Steps:
- Mix sugar, butter, cocoa and milk together in a saucepan and bring to a rolling boil.
- Remove from the heat and stir in remaining ingredients.
- Drop from a teaspoon onto wax paper or a cookie sheet.
- Allow to cool.
CHOCOLATE FROGS
Fun treats for the kids (or adults)based on the Harry Potter book series! Candy molds in the shape of frogs (Can be purchased at a cake decorating store)
Provided by Kimke
Categories Candy
Time 15m
Yield 1 bunch of frogs
Number Of Ingredients 2
Steps:
- Slowly melt chocolate in a double boiler over low heat, stirring with a wooden spoon.
- Lightly spray the molds with non-stick spray.
- Spoon the melted chocolate into the molds and refrigerate until hard.
- Remove the frogs and wrap them in cellophane.
- Repeat until the chocolate is all used.
Nutrition Facts :
CHOCOLATE FROGS
Make and share this Chocolate Frogs recipe from Food.com.
Provided by kacc5180
Categories Drop Cookies
Time 10m
Yield 30 cookies
Number Of Ingredients 8
Steps:
- Melt Butter in deep sauce pan.
- Combine both sugars, milk and cocoa into melted butter.
- Boil for 1 to 2 minutes.
- Mix in Rolled oates, coconut and vanilla.
- Drop by spoonfulls to wax paper. Let set about 20 minutes.
- Cookies turn out best when made on a dry day.
Nutrition Facts : Calories 136.7, Fat 5.6, SaturatedFat 3.8, Cholesterol 8.7, Sodium 28, Carbohydrate 20.6, Fiber 1.4, Sugar 14.1, Protein 1.8
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- Temper chocolate bars. Add 2 inches of water to a medium saucepan and place a heat-proof glass bowl over the top. Choose one that is large enough that it does not touch the water, but hovers above. Turning the heat to medium-low, melt the chocolate in the glass bowl slowly, stirring occasionally with a spatula, turning the heat down if the water begins to bubble. You do not want the water to get too hot or you will risk buring the chocolate.
- Temper dark chocolate between 118-122 degrees F, measuring with a thermometer to get an accurate read, then remove from heat and stir until it reaches 87-91 degrees F in order to get a glossy finish on your Chocolate Frogs.
- Spoon chocolate into the chocolate mold cavities. You will want to fill slightly under the top line of the mold as the chocolate will settle and spread. If you fill to the very top, you will likely end up with a skirt around the bottom of your frogs. A gentle tap of the mold should help the chocolate fill the crevices properly.
- If you choose to add nuts or other fillings, you will want to spoon a small amount of chocolate into the bottom of the molds, tap them gently to fill the crevices, add nuts, and then fill the rest of the way with chocolate. If you add nuts last you will certainly have overfilled frog cavities and it will be a right mess.
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