These chocolate frogs are the ultimate treat for Halloween parties and Harry Potter fans alike. Made with a glossy shell of dark chocolate, each frog is filled with a luscious cheesecake mixture and a sweet layer of jam. They’re fun to make using a chocolate frog mold and look just like the famous Harry Potter chocolate frogs from Honeydukes. Perfect for themed parties, dessert tables, or gifting to your favorite muggles.
My Little Spell in the Kitchen
When I was a kid, I always wished those Chocolate Frogs from the Harry Potter books were real. Now I make my own version at home, and they’ve become a favorite treat for Halloween or cozy movie nights.
These are inspired by the Honeydukes classic but with a creamy filling that makes them even more irresistible. Kids go wild for them and honestly, the grown-ups do too. Perfect for themed parties, dessert tables, or a little edible magic on a rainy afternoon.
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Chocolate chips: Dark or semi-sweet chocolate melts smoothly and gives the frogs a rich, glossy shell. You can also use chopped chocolate bars, especially if you’re planning to temper the chocolate.
- Cream cheese: Full-fat cream cheese creates a creamy, tangy base for the filling. Let it soften to room temperature before mixing.
- Whipped topping: Cool Whip or similar whipped topping lightens the texture of the filling. Thaw fully before using. If you don’t have it, use whipped cream instead.
- Blackberry jam: Seedless jam works best for a smooth filling and clean bite. Raspberry or cherry jam can also be used.
- Chocolate frog mold: Use a rigid plastic frog mold with sharp detailing for a clean, professional finish. This is the one I use.
Tip!
Make-Ahead: You can make these up to 2 days in advance and store them chilled until serving.
Optional: How to Temper Chocolate
Tempering chocolate gives your frogs a shiny finish and a clean snap. It also helps them hold up better at room temperature. Quick seeding method:
- Finely chop a chocolate bar (avoid chips).
- Gently melt two-thirds of it using a double boiler or microwave in short bursts.
- Remove from heat and stir in the remaining third.
- Keep stirring until smooth and slightly thickened.
Your chocolate is now tempered and ready to use with a smooth, professional finish. If you’re not concerned about shine or fingerprints, you can skip this step and simply chill the frogs until set.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Harry Potter Chocolate Frogs
Equipment
- Frog-shaped chocolate mold
- microwave-safe bowl
- Spatula or brush for spreading
- 2 piping bags or zip-top bags
- Electric Mixer or Whisk
Ingredients
- 6 ounces (170 g) dark or semi-sweet chocolate chips
- 2 ounces (55 g) cream cheese softened
- ½ cup (60 g) whipped topping
- 2 tablespoons (25 g) light brown sugar
- ⅛ teaspoon salt
- ½ teaspoon pure vanilla extract
- ¼ cup (80 g) blackberry jam preferably seedless
Instructions
- Thoroughly wash and dry your frog mold to ensure chocolate adheres properly.
- In a microwave-safe bowl, melt the chocolate in 15-second intervals, stirring between each until smooth and fully melted.
- Spoon about 1 teaspoon of chocolate into each frog cavity and use the back of a spoon or small brush to coat the mold completely. Tap the mold gently on the counter to release any air bubbles. Remove excess chocolate from the center if needed to make room for the filling.
- Clean up the mold edges using a clean fingertip or paper towel. Place the mold in the freezer for about 15 minutes to set.
- Meanwhile, in a mixing bowl, beat the cream cheese until smooth. Add the brown sugar, salt, and vanilla, and mix until combined. Fold in the whipped topping until fully incorporated.
- Transfer the cheesecake filling into a piping bag (or a zip-top bag with the corner snipped). Add the blackberry jam to a separate piping bag.
- Remove the set chocolate frogs from the freezer. Pipe about ¾ teaspoon of jam into each cavity, followed by 1 teaspoon of cheesecake filling. Use a small butter knife or offset spatula to gently smooth the filling if needed. Leave room at the top to seal with chocolate.
- Cover the filling with the remaining melted chocolate, smoothing the tops and tapping the mold again to remove any bubbles.
- Clean the edges carefully for a neat finish. Return the mold to the freezer and chill for at least 30 minutes, or until completely firm.
- Once set, carefully pop the frogs out of the mold. If any are sticking, freeze for a few more minutes and try again.
- Store in a single layer in an airtight container in the refrigerator until ready to serve.
Notes:
- These frogs are best made with seedless jam for a smoother bite, but feel free to experiment with raspberry, cherry, or even fig jam.
- No piping bags? Zip-top bags with snipped corners work just as well.
- For the cleanest finish, don’t skip wiping the edges after filling with chocolate.
- If you want shiny, snappy frogs that hold up at room temp, tempering the chocolate is an option, but not necessary for a casual party.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Variations and Customization Ideas
- Mix-and-match: Fill some frogs with cheesecake and jam, others with caramel, marshmallow fluff, or crushed candy for a fun magical candy shop feel.
- Filling swaps: Try melted soft caramels, marshmallow fluff, crushed Heath bars, or chopped nuts for a quicker, kid-friendly version.
- All-chocolate version: Skip the filling and simply fill the mold with melted chocolate for a quick and classic chocolate frog.
Mold and Handling Tips
- Use a rimmed baking sheet: Place your frog mold on a baking sheet lined with parchment paper or a silicone mat. This makes transferring it in and out of the freezer easier and prevents spills.
- Choose your mold carefully: A rigid plastic frog mold gives sharper details and cleaner edges. Silicone molds are easier to unmold but may lose some definition.
- Clean edges = polished look: After adding the top chocolate layer, gently wipe the surface around each frog with a clean finger or paper towel before chilling. This makes the final frogs look neat and professional.
Chill Time and Storage
Store in a single layer in an airtight container in the refrigerator. If using gooier fillings like caramel or jam, serve on a rimmed plate or cupcake liners to catch any oozing.
Chill the filled frogs for at least 30 minutes (or up to 2 hours if using a silicone mold) until fully set before unmolding.
Save this recipe for your next Halloween party or Harry Potter movie night. Don’t forget to pin it so fellow Potter fans can enjoy a little edible magic too.
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