It’s the most . . . wonderful time . . . of the year!
Wait. That song wasn’t about fall leaves and Halloween?
David and I are already planning out our spooky menu for Halloween. Last year we did these epic brimstone rolls with our homemade bread recipe, spooky caprese eyeballs, and cinnamon roll intestines for dessert. I cannot WAIT to show you guys the showstopper of a Halloween dessert I made this year. Come back tomorrow and I promise you won’t be disappointed!
As for now, I am snacking on these delightfully fun fizzing whizzbees–inspired by the Harry Potter treat sold at Honeydukes. This recipe is super simple and there are similar versions all over the Interwebs. I decided to add a little honey sugar to mine to emphasize the “bee” part of fizzing whizzbees.
The books actually describe fizzing whizzbees as large sherbet balls that make you levitate. But these were so fun that I’ve left the more authentic recipe for another day.
Fizzing whizzbees also make a great gift for any Harry Potter lover! Just wrap them up in a small jar with some gold ribbon and watch the surprise on your friend’s face about mid-way through enjoying that chocolate!
Now all you have to do is swap the popcorn for these chocolates, grab yourself some frozen pumpkin juice, and decide whether you’ll watch movie #4 or the finale, tonight!
mikaela | wyldflour
20 minPrep Time
20 minTotal Time
Save RecipeIngredients
- milk or semi-sweet chocolate chips or dipping chocolate
- 1 package orange Pop Rocks
- honey sugar (optional - I found mine at World Market, but amazon also sells it.)
Instructions
- I used this honeybee chocolate mold. If you don't want to bother with a mold you can make fizzing blobs by just spooning the chocolate onto a parchment paper-covered baking sheet.
- Break up the dipping chocolate (no need with chips) and place in a microwave-safe bowl. Microwave for 30 second intervals, stirring well after each, until the chocolate is completely melted.
- Spoon a tiny amount of chocolate into each mold, using the tip of a knife to push the chocolate all over the bottom of the mold, so that there is a thin shell. Repeat with each mold. Place in the refrigerator for three-five minutes to set.
- Place a tiny pinch of Pop Rocks in the middle of each shell, making sure that they aren't piled so high that they'll stick out of the chocolate. Spoon chocolate over the rocks and fill the mold to the edge. Use a toothpick to help push the chocolate to the edge of the mold and even it out. (Similar to the "flooding" technique with sugar cookies.) If so desired, sprinkle honey sugar over the chocolate before it sets. Chill for ten minutes until chocolate is set.
- Turn mold over onto parchment paper and lightly tap the chocolate mold against the counter a few times. The fizzing whizzbees should pop out! Store in an airtight container or jar on the countertop.
Notes
The Pop Rocks will start to absorb moisture from the air as soon as the package is open! If you are making multiple batches, place the pop rocks in a sealed ziploc and open only when you're using them!
Optional: Want to amp up the flavors? Zest some orange peel and sprinkle a few strands into each honeybee, along with the pop rocks!
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