Excerpt: [Severus] didn't make or sell any kind of sweet but chocolate - but oh, what chocolate! There were moist chocolate cakes slathered in fruit. There were chocolates - dark, milk, and white - filled with creams of all different flavors from strawberry to vanilla to lemon and molded into various shapes, such as shells, flowers, or coins. There were slabs of chocolate mixed with crystallized ginger, lemon, orange, nuts, cinnamon, mint. The list of variations seemed endless. There was hot chocolate made with rich spices, even chile pepper. There were chocolate bars wrapped in gold paper. There were chocolate covered cherries and wedges of lemon and orange. And once a month, Severus made loaves of rich chocolate bread. He sold out of the loaves quickly, but he always set one aside to sell by the slice, and children came in with high hopes of being lucky enough to get one of those coveted slices, especially if their parents hadn't secured an entire loaf.
Commentary: I think the excerpt makes it pretty self-explanatory why I associate this recipe with that particular story. :D I made the chocolate covered cherries for my mother on her birthday, and she gave them a thumbs-up.
Source:Taste of Home magazine
Ingredients: 1 cup butter, melted 1 can (14 oz) sweetened condensed milk 3 lbs confectioners sugar
For cookies & creme bon-bons: 1/2 cup cream-filled chocolate cookie crumbs 1 lb white or milk chocolate candy coating, chopped
For chocolate covered cherries: 54 maraschino cherries, patted dry (about 2 10 oz jars) 1 lb white or milk chocolate candy coating, chopped (note: I used semi-sweet baking chocolate for a darker chocolate coating, which worked fine but was probably a little more unsightly in appearance than the candy coating would have been)
Instructions: In a large bowl, combine butter and milk. Gradually beat in confectioners sugar until a smooth dough is formed. Divide in half (if you're making both kinds of candy; if not, don't bother dividing it); cover in plastic wrap.
For bon-bons, stir in cook crumbs into one portion of the divided dough. Shape into 1 inch balls. In a microwave-safe bowl or heavy saucepan, melt candy coating; stir until smooth. Dip balls into candy coating, allowing excess to drip off; place on wax paper-lined baking sheets and chill until firm.
For chocolate-covered cherries, shape the remaining dough into 1 inch balls; flatten into 2 inch circles. Wrap each circle around a cherry and gently shape into a ball. Place on waxed paper. Melt candy coating; stir until smooth. Dip balls into candy coating, allowing excess to drip off; place on wax paper-lined baking sheets and chill until firm.