Almond Butter Filled Dark Chocolate Frogs
Categorydessert, vegetarian
In a small bowl, stir together the almond butter, honey, powdered sugar, and vanilla extract to form a smooth paste. Set almond butter paste aside.
In the top of a double boiler, or a heat-proof bowl over simmering water, melt the dark chocolate, stirring frequently until the chocolate is fluid and smooth. Remove the dark chocolate from the heat and use a small spatula or spoon to fill each frog mold about 1/2 full of chocolate. Refrigerate the half-filled frog molds for 30 minutes to an hour.
Once the chocolate in the half-filled molds has hardened, remove molds from the fridge. Using about 1/2 teaspoon of almond butter paste at a time, form a small sausage, shaped roll and place this in the center of one of the half-filled molds on top of the chocolate. Press the almond butter lightly into the mold making sure there is enough room on top of the almond paste to fit more chocolate. Repeat for each mold.
Using the rest of the melted dark chocolate (you can reheat the chocolate over simmer water if it has hardened a little), cover the almond butter paste in each mold until the mold is filled with chocolate to the top. Refrigerate the filled molds for at least 1 hour, or until completely hardened. Carefully unmold each chocolate frog and keep refrigerated until ready to eat. These will keep in an air-tight container in the refrigerator for a few weeks.
Ingredients
Directions
In a small bowl, stir together the almond butter, honey, powdered sugar, and vanilla extract to form a smooth paste. Set almond butter paste aside.
In the top of a double boiler, or a heat-proof bowl over simmering water, melt the dark chocolate, stirring frequently until the chocolate is fluid and smooth. Remove the dark chocolate from the heat and use a small spatula or spoon to fill each frog mold about 1/2 full of chocolate. Refrigerate the half-filled frog molds for 30 minutes to an hour.
Once the chocolate in the half-filled molds has hardened, remove molds from the fridge. Using about 1/2 teaspoon of almond butter paste at a time, form a small sausage, shaped roll and place this in the center of one of the half-filled molds on top of the chocolate. Press the almond butter lightly into the mold making sure there is enough room on top of the almond paste to fit more chocolate. Repeat for each mold.
Using the rest of the melted dark chocolate (you can reheat the chocolate over simmer water if it has hardened a little), cover the almond butter paste in each mold until the mold is filled with chocolate to the top. Refrigerate the filled molds for at least 1 hour, or until completely hardened. Carefully unmold each chocolate frog and keep refrigerated until ready to eat. These will keep in an air-tight container in the refrigerator for a few weeks.