That’s right, Potterheads. As promised, I’m kicking off Boo Mama Genny’s Halloween recipe series with a magical treat that would wow even the Crown Prince Daniel-Fucking-Radcliffe.
Check out those gams.
And they’re CRAMMED WITH CHOCOLATE CHIP COOKIE DOUGH!! (And on an equally important note, check out my fabulous Halloween manicure in the fourth photo.)
Shouldn’t have sassed me, boy. I mean, frog.
I used this super cheap frog mold to make them.
And I didn’t do it alone, misfits. I had help from my friend Creepy Leonard. Leonard is Creepy Leonard because he occasionally builds haunted houses and is living out a deep and passionate love affair with zombie movies and all things Halloween.
Are you starting to understand why this friendship works?
So Creepy Leonard came on over with props and lights and a tireless dedication to blowing fog through a straw at just the right angle.
Can you believe this piece of fresh meat is single again?!
What a trooper, that Creepy Leonard.
I guess if he can’t have blood on his hands, melted chocolate will have to do.
Of course, we weren’t content with just making any old Muggle-style chocolate frogs. No.
We wanted them to jump.
So in a several-week brainstorming session that involved the input of six different creative friends AND EVEN MY THERAPIST, we came up with some animation techniques for us to test out in an ill-fated, protracted experiment that lasted until 2 AM.
The frogs did not jump, misfits. The frogs crashed and burned and screamed in agony. And it was all captured on film.
Film that I still have not compiled into a coherent video because every time I try to watch the footage I laugh until I cry profusely. But soon, misfits. Soon.
Until then, meet Hortense the Handicapped Chocolate Frog!
(Yes, that is a custom wand, what of it?)
We could break her back legs, but never her indomitable spirit.
See? Here she is taking on a Dementor!
It did not go well for her.
Chocolate Frogs Stuffed With Cookie Dough
Makes about 24 frogs
1 lb. brick of 72% dark chocolate, chopped into pieces
1/3 recipe chocolate chip cookie dough filling (increase the chocolate chips by 50%)
Prepare the 1/3 recipe of dough according to recipe instructions, and don’t forget my note about increasing the amount of chocolate chips. Refrigerate until you’re ready to make frogs.
Now melt the chocolate in a heatproof bowl set over a simmering pot of water. I tempered my chocolate for a shiny finish, quick dry, and clean snap–use these instructions if you’d like to do the same.
Use a small spoon to put a little chocolate in the bottom of each mold depression, and spread it around until all frog surfaces are coated.
Pop them into the fridge for a quick firm-up–if you tempered the chocolate, this should only take a couple minutes. Then remove them and smush (that is the technical term for it) cookie dough into each frog. Try to get some cookie dough into all parts of the mold, leaving the edges clear, and smooth out the top as best as you can.
Now spoon a little more chocolate on top of each frog and smooth/spread it out. Then pop them back into the fridge to finish hardening.
When the frogs seem completely firm and chilled, take out the mold, invert a wax paper-lined cookie tray on top, and turn the whole thing over. Gently twist the mold and agitate to release any stuck frogs. Et voila!
Store in an airtight container in the refrigerator or freezer until serving. Watch the crowd at your next Halloween party get all crazy-go-nuts for your froggums.
© 2011, Genevieve P. Charet. All rights reserved.