Wizards often use magic when cooking, but we'll have to use Muggle methods. However, we assure you that this will not change the taste of these magical dishes!
Unlike the magical sweets sold at Honeydukes, these chocolate frogs cannot escape, and they certainly won't jump inside your stomach after you eat them. However, these creamy truffles are guaranteed to be as beautiful and delicious as their magical counterpart.
- Milk chocolate - 225 g
- Heavy cream - ½ cup
- Butter - 2 tablespoons
- Melting Chocolates Wilton "Candy Melts"
You will also need: a silicone mold for chocolate frogs, a pastry bag with a nozzle.
Break a bar of milk chocolate into small pieces and place them in a bowl.
Pour the cream into a small saucepan and place over medium heat. Bring to a boil. When small bubbles collect around the edges, remove the saucepan from the heat and pour the cream into the bowl of chocolate. Leave for one minute without stirring.
Then stir the mixture until smooth. Add oil and stir well.
Let cool the resulting mass, and then place it in the refrigerator for two hours.
Following the instructions on the Wilton Candy Melts package, melt the chocolates and pour into a piping bag with attachment. Then, in a thin layer, apply the melted chocolate inside the silicone molds.
Remove the creamy chocolate mass from the refrigerator. Make small balls out of it that will need to be placed on top of the chocolate in silicone molds. Finally, pour a little melted chocolate over the top.
Put in the refrigerator for 15-20 minutes, then carefully remove the truffles from the molds.
Bertie Bott's Chewable Dragee
Bertie Bott's chewy pills are very similar to similar Muggle sweets, with one exception - the cult candy from the wizarding world has a huge number of flavors. For example, you may come across chocolate, mustard, ketchup, peppermint, or Brussels sprouts flavored pills. But some are less fortunate. In Bertie Bott's packages, there are also sweets with the taste of rotten eggs, earwax and even dirty socks. It is also curious that there is no way to know exactly what the taste of this or that dragee is without trying it. Therefore, Bertie Bott's is like an unpredictable gastronomic lottery, which is a lot of fun to play with a big company.
- Water - ¾ glass
- Sugar - 225 g
- Gelatin - 7 g
- Various dyes and flavors
- Olive oil
You will also need: dragee molds, a large heavy-bottomed saucepan, a cooking thermometer, and many bowls (according to the number of colors and flavors you want to use)
Pour water into a saucepan, then add sugar to it. Place the saucepan on a low heat and begin to stir the mixture gently. When the sugar is completely dissolved, add the gelatin and stir until smooth.
Increase heat, bring to a boil, and wait until cooking thermometer reaches 110 degrees (this will take about 20 minutes).
While the mixture is cooking, brush the molds with olive oil, arrange the bowls, and add the colors and flavors to them. Remember that as soon as the mixture has reached the desired temperature and consistency, you must immediately start pouring it into the bowls, as it quickly solidifies. Mix the colors and flavors vigorously with the mixture, then pour the mixture over the molds.
Leave it overnight, and in the morning, when the pellets have hardened, remove them from the molds.
As you know, lemon sherbet (lollipops with lemon flavor and sherbet powder inside) was very fond of the headmaster of the School of Witchcraft and Wizardry Albus Dumbledore. At the very beginning of Harry Potter and the Sorcerer's Stone, he confessed to Minerva McGonagall that he really liked these Muggle sweets. Moreover, it was the phrase "lemon sherbet" that later turned out to be the password for entering the director's office.
- Water - ¼ st
- Sugar - 1 tbsp
- Light corn syrup - ½ tbsp
- Tartar or lemon juice - ¼ tsp
- Lemon extract - 1 tsp
Place baking paper on two baking sheets.
In a saucepan, combine water, sugar, corn syrup, and tartar. Put the resulting mixture over medium heat and, stirring continuously, bring to a boil. Reduce heat and continue simmering until mixture reaches 150C.
Remove the pan from heat and add the lemon extract. Then place the mixture in small droplets on baking trays (you can use a teaspoon).
Wait for solidification and enjoy the taste of the famous sweets.
Hagrid's Chocolate Cake
As we remember, Harry Potter grew up in a Muggle family and did not suspect that he was a wizard until his eleventh birthday. The boy never dreamed that the Dursleys would remember his holiday, but the caretaker and keeper of the keys of Hogwarts Rubeus Hagrid presented an unexpected surprise to the young magician. This kind half-giant not only informed Harry that he was to leave the Dursleys and begin his studies at the school of witchcraft and wizardry, but also handed him a chocolate cake of his own production, on which was written in green cream: "Happy birthday, Harry!" Hagrid admitted that the edible gift was a little crumpled on the way, but that didn't make it any less tasty.
- Sugar - 180 gr
- Flour - 315 gr
- Cocoa powder - 135 gr
- Baking soda - 1.5 tsp
- Baking powder - 1.5 tsp
- Salt - 1.5 tsp
- Egg - 2 pieces
- Milk - 1 tbsp
- Vegetable oil - ½ tbsp
- Vanilla extract - 2 tsp
- Water (boiling water) - 1 tbsp
For the chocolate filling:
- Butter - 180 gr
- Cocoa powder - 1.5 tbsp
- Powdered sugar - 960 gr
- Milk - 2/3 tbsp
- Vanilla extract - 1 tsp
For vanilla glaze:
- Butter - 6 tablespoons
- Powdered sugar - 850 gr
- Milk - 1/3 tbsp
- Vanilla extract - 1 tsp
- Red food coloring
- Green food coloring
You will also need: two round baking dishes with a diameter of 20-25 cm, a pastry bag with a nozzle.
Preheat the oven to 175C.
In a large bowl, stir together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add eggs, stir. Add milk, vegetable oil and vanilla extract and stir until smooth. Pour in boiling water and stir again.
Grease a baking dish and pour the dough into them, dividing it equally. Place the molds in the oven and bake for 30-35 minutes.
Leave the finished cakes in a cool place for 10 minutes. Then transfer them from the baking dish to the plates. Let them cool completely.
Cut each crust in half (like hamburger buns) to make four round crust.
Next, start preparing the chocolate filling. Combine cocoa powder and powdered sugar. In another bowl, beat the butter until fluffy. Start pouring in milk gradually, stirring thoroughly. Add vanilla extract.
For the glaze, beat the butter until fluffy. Add powdered sugar and milk, stir. Add vanilla extract. Then pour some frosting into a separate bowl and add green dye to it (you will need it to decorate the cake with letters). Add pink dye to the rest of the frosting.
Start assembling the cake: cover the work surface with plastic wrap, cut a circle out of a piece of cardboard and cover it with foil, put it on the plastic wrap. Then place the first cake layer. Brush liberally with the chocolate filling. Continue to lay out the remaining cakes, alternating with the layers of the filling.
Take the pink frosting and apply a thin layer to the cake. Place the green frosting in a piping bag with a nozzle and write on the cake. Done!
This drink was the most popular among schoolchildren and was considered the hallmark of the Three Broomsticks pub. How to make butter beer at home?
- Cherry-flavored lemonade (or ale for an alcoholic version) - ½ l
- Egg yolks - 2 pcs
- Sugar - 60 g
- Butter - 1 tablespoon
- Ginger, nutmeg and ground cloves - to taste
Take a large saucepan and pour lemonade into it. Add spices.
Place the mixture on low heat.
In a separate bowl, whisk the egg yolks and sugar, then add the mixture to the saucepan.
Bring the drink to a boil, stirring constantly. Remove the pan from heat.
Put butter in the drink and start pouring into glasses.
Photo: stills from films
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