Harry Potter: Butterbeer flavored Exploding Bonbons
A recipe for butterbeer flavored Exploding Bonbons from the Harry Potter series.
Ingredients
- Butterbeer
- 1 cup / 6oz / 170g - dark chocolate
- 1 cup / 6oz / 170g - cocoa butter
- 1 pack - pop rocks or as needed
Instructions
- If you're using my recipe for butterbeer, prepare the recipe and pour it into your molds. The recipe is enough for two silicon molds or about 30 bite size pieces. Freeze for 12 hours or until completely frozen solid. Unmold the butterbeer pieces when it's frozen and set it aside in the freezer.
- Prepare a sheet pan with wax paper and set aside.
- Melt the cocoa butter and chocolate, separately, over warm water in a double boiler. Once they're both melted, coat the frozen butterbeer in the cocoa butter. Be sure to cover it completely with the cocoa butter because this layer will keep the liquid contained when it melts. Tap off the excess with a dipping fork. You'll notice it will set quite quickly. Dip it then into the melted chocolate and set it on the prepared sheet pan.
- Continue with the rest of the pieces. Double check the bonbons with gloved hands to check if they're all completely covered.
- Set the bonbons in the refrigerator to melt the center. This will take about 30-40 minutes.
- To finish the bonbons with pop rocks, place a small amount of melted chocolate on the top and place the pop rocks on top.
Notes
1) When dipping the bonbons in cocoa butter and chocolate, work in small batches. You do not want the bonbons melting as you're coating them.
2) It's important to make sure all the pieces are completely covered in cocoa butter and chocolate to prevent it from leaking when it melts.
3) It doesn't take very high heat to melt the cocoa butter and chocolate. If you find it's getting too warm, take it off the heat as you're dipping.
4) I used a dipping fork but you can also use a toothpick. Pierce the frozen butterbeer with the toothpick and use that as an aid to help coat the bonbon.
4) Handle the bonbons with gloves to prevent fingerprints.
5) It is best to keep the bonbons in the refrigerator before serving.
2) It's important to make sure all the pieces are completely covered in cocoa butter and chocolate to prevent it from leaking when it melts.
3) It doesn't take very high heat to melt the cocoa butter and chocolate. If you find it's getting too warm, take it off the heat as you're dipping.
4) I used a dipping fork but you can also use a toothpick. Pierce the frozen butterbeer with the toothpick and use that as an aid to help coat the bonbon.
4) Handle the bonbons with gloves to prevent fingerprints.
5) It is best to keep the bonbons in the refrigerator before serving.