Harry Potter: Butterbeer Flavored Exploding Bonbons Recipe
There were shelves upon shelves of the most succulent-looking sweets imaginable. Creamy chunks of nougat, shimmering pink squares of coconut ice, fat, honey-colored toffees; hundreds of different kinds of chocolate in neat rows; there was a large barrel of Every Flavor Beans, and another of Fizzing Whizbees, the levitating sherbert balls that Ron had mentioned; along yet another wall were “Special Effects” — sweets: Droobles Best Blowing Gum (which filled a room with bluebell-colored bubbles that refused to pop for days), the strange, splintery Toothflossing Stringmints, tiny black Pepper Imps (“breathe fire for your friends!”), Ice Mice (“hear your teeth chatter and squeak!”), peppermint creams shaped like toads (“hop realistically in the stomach!”), fragile sugar-spun quills, and exploding bonbons.
HARRY POTTER and THE PRISONER AZKABAN
Harry Potter: Butterbeer Flavored Exploding Bonbons Recipe
This was one recipe I’ve been dying to do ever since I started this blog. This is an old technique I’ve tried out years ago (grape juice and chocolate = a terrible combination) but I remember specifically wanting to save it for this recipe because it’s exactly how I imagine the bonbons to be. The version sold at The Wizarding World has a white chocolate coating with a pop rock center but I wanted to do something a little different.
These bonbons have a dark chocolate and cocoa butter coating that will immediately melt when it’s placed into your mouth. It’s very similar to the chocolate liquor cordials you can buy at the store. This shell is much thinner letting the liquid center burst in your mouth. It’s really fun to watch people eat this! Just be careful to remind them to keep their mouth shut to prevent the liquid from spilling out. The extra touch of pop rocks on the top finishes it off just perfectly.
You can use any kind liquids you want with this technique. I used the butterbeer recipe I posted previously for the round bonbons and a frozen pumpkin spice butterbeer in the rectangles (I’ll post that recipe in the near future). I imagine apple cider or pumpkin juice would be amazing.
For the molds, I used two silicon molds that you can easily find online. Anything bite size will work.
Harry Potter: Butterbeer flavored Exploding Bonbons
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
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.
Hi, I am going to be making these for my cousin’s 21st harry potter themed birthday party. Would like to check, when you said ‘recipe for butterbeer’, do you mean with the cream soda or without it? Thank you
Yes, with the cream soda. It would be this recipe exactly. I’m so happy you’re deciding to make them for your cousin’s birthday! I hope it’s well received. Make sure to freeze the butterbeer very well so it holds it’s shape when you coat it in the cocoa butter and chocolate. Good luck and thank you!