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Without J.K. Rowling, we might have forgotten magic. Without her, we would not have known Daniel Radcliffe, Rupert Grint, and Emma Watson. Britain’s best actors would not have had the chance to revert to a world of wonder – who knew 12-year-olds around the world would find themselves enchanted by (and slightly afraid of) Maggie Smith?
I know I wasn’t the only one who absolutely loved seeing kids all over the place reading books as fast as they could. As someone who grew up reading as much as possible, it had been disheartening to watch the shift over to video games and less creative play. Harry Potter brought us back to our imaginations.
I was 18 when the first book came out, so I didn’t grow up along with the Hogwarts kids. Or maybe I did. After all, the time after leaving your parents’ house and before you have your own children is when the most growing-up happens.
It’s true that I didn’t have to battle dark wizards, but we all have our own demons, and the struggle toward what is right is often reflected in our everyday lives. Maybe we’re Muggles, but we all have a little wizarding blood in us too.
Everyone who has read the Harry Potter series knows that Albus Dumbledore is a candy aficionado. And, well, when you’re that old and hanging around a bunch of teens and pre-teens, you’ve got to keep your blood sugar up.
Patiently guiding students year after year can drive someone a little batty. I’ve always thought that if the books weren’t a children’s series, we would have heard about the tippling tendancies of the Hogwarts teachers. You know McGonagall likes to relax with a highball after lights out. One would only hope that Dumbledore would have left a cache of these chocolates ready for the next headmaster.
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- 1 cup dark chocolate candy melts
- 1/3 cup cream
- 6 ounces milk chocolate
- 2-3 teaspoons light rum
- Candy molds
- Pour candy melts into a microwave safe bowl and melt for 30 seconds, stir, and repeat.
- In a small saucepan bring cream to a light simmer. Add chocolate and remove from heat. Stir until all chocolate has melted. Whisk in rum; taste and adjust rum levels if needed.
- Pour a dollop of melted dark chocolate into each mold cavity. Using the paintbrush, guide chocolate up sides to cover cavity. Pop mold into the freezer for a couple of minutes.
- Remove, and pour a little bit of rum chocolate into the cavity – not too much! You need to leave space at the top for the candy bottom.
- Spoon dark chocolate over the top of each cavity, making sure to completely cover the filling. Once filled, gently tap mold on the counter to even out bottoms and release any trapped air bubbles.
- Put in freezer for 10-15 minutes before removing candies from mold by turning upside-down and tapping on the counter. Decorate with a paintbrush dipped in lustre dust, if desired.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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