We love making food tributes to our favorite movies, comics and games, so when my business partner and I found frog molds, we knew had to make Harry Potter inspired chocolate frogs! Given the intense heat of the season, we thought this would be a perfect way to keep ice cream and sorbet around for a quick single serving treat.

These perticular frogs were made with mango sorbet and coconut dark chocolate, but you can substitute any flavor you like!

Step 1: Ingredients

Mango Sorbet -

500g mango puree
135g sugar, divided 2/3-1/3
220g water
52.5g glucose powder

Coconut Chocolate -

1/2 lb dark chocolate
2tsp coconut extract
3T coconut oil, may substitute veg oil

Step 2: Step One - Making Sorbet and Preparing the Molds

Mix all liquid ingredients in a sauce pan, warm to a near simmer.
Add 1/3 of the sugar
In a separate bowl, whisk all dry ingredients
Add dry ingredients to liquid, whisking until well combined
Once well combined, chill in refrigerator for 1 hour

In the meantime- spray molds with non-stick spray, and chill in freezer 1 hour

Step 3: Step 2 - Temper Chocolate

Melt Chocolate over double boiler on medium heat, stirring occasionally
Once smooth, let cool until think and fudgey
Once cool, reheat, stirring occasionally
When chocolate is again completely melted (should look shinny), add oil and extract

Turn off heat, but leave over steam

Step 4: Step 3 - Fill the Molds

Brush chocolate onto mold in 2 think coats, placing in freezer after each - extend the second coat beyond the edge of the mold for a better seal
Fill the molds with sorbet, about 2/3 full
Freeze until set - about 15 - 20 minutes
Spoon chocolate over the sorbet in an thick, even layer

Freeze until chocolate is set, and frogs are sealed. Frogs should pop out of the mold once solid. Running your hands under warm water to heat them before releasing frogs may make it easier for you!