Chocolate Frogs

Chocolate Frogs

Special Supplies:

Frog Mold, Amazon

Ingredients:

*1/2 cup Sunflower Butter, oil drained off

*1/4 cup Powdered Sugar; add more if needed to make less sticky forming flat disks

Pinch Sea Salt, literally a pinch

*Ghirardelli Dark Chocolate Melting Wafers

Instructions:

In a small mixing bowl add sunflower butter, Powdered Sugar and salt. Mix until combined. Place in the fridge while melting chocolate.

In a Wilton type melting pot or in a double boiler on medium-low, add the chocolate melting wafers. Melt and stir occasionally.

Add chocolate to inside of frog mold with a spoon making a frog shell. Place frogs in the freezer 20 minutes.

Remove from freezer and add 2 teaspoon or so of the cold sunflower butter filling, roll into log and add to the center of each chocolate frog shell. Then cover with the melted chocolate. Tap down pan on counter making sure the filling is covered with melted chocolate.

Then refrigerate at least 1 to 2 hours. Serve.

Store chocolate frogs in a cold/cool dry place or freeze.