Peanut Butter Cocoa Bombs
Oh peanut butter, how I love thee. And these Peanut Butter Cocoa Bombs did not disappoint. A sphere of chocolate with peanut butter makes for a cup of rich and delicious goodness. I’ve undoubtedly enjoyed far too many this season.
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Last week I shared the Valentine Hot Cocoa Bombs. However, today’s have a peanut buttery twist… yum.
I feel like I jumped on the hot cocoa bomb express very late. I didn’t start seeing them on my social media until December, but I’m pretty sure they’ve been around much longer.
While watching the movie this year, I wondered if that inspired the hot cocoa bomb trend. Interesting right?
WHERE CAN I FIND A MOLD FOR HOT COCOA BOMBS?
You can find molds for hot cocoa bombs on Amazon. Note that sizes will vary due to your preference. The diameter of the holes in my mold is 2.75.” It’s been said that you can use bath bomb molds to make these as well. In particular, I prefer the simplicity of the silicone.
MAKING PEANUT BUTTER COCOA BOMBS
MAKING THE CHOCOLATE MOLDS
one: Melt the chocolate melting wafers according to the directions on the package.
two: Place the silicone mold on a cookie sheet (optional). I used a small cookie sheet, keeping the molds stable when placing them in the refrigerator.
three: Add melted chocolate to each of the cavities in the silicone mold using a large spoon. After that you’re going to spread the chocolate around the mold, making sure the entire cavity is evenly coated with the chocolate. Feel free to do a couple of thin layers, refrigerating between the layers as well.
four: Refrigerate or freeze the molds for 5-10 minutes.
five: Remove the chocolate spheres from the mold. Place the chocolate halves on a tray, plate, or parchment paper. Also, note that the chocolate halves can be stacked and stored in the fridge if you plan to assemble at a different time.
*If a visual is helpful, there’s a video in the Valentine Hot Cocoa Bombs post.
ASSEMBLING PEANUT BUTTER COCOA BOMBS
two: Warm a plate or flat bottom bowl, heating for approximately 2 minutes in the microwave.
three: Take one of the empty chocolate halves and place it seam-side down on the warm plate. After that, gently twist each of the chocolate halves, melting and cleaning up the rims.
four: Remove and place on top of the halves containing the hot chocolate and marshmallows. This will, however, seal the two halves, making the sphere complete.
five: Lastly, you’ll drizzle the melted peanut butter (or melted peanut butter chips) over the top of each hot cocoa bomb. At this time, add a couple of mini Reese’s Peanut Butter Cups for more flavor and as a garnish. For example, I used one whole mini peanut butter cup and other chopped up pieces.
Making the Hot Cocoa using Cocoa Bomb
Place the cocoa bomb in an oversized mug.
Heat up 1 cup of milk (or water) and slowly pour over the chocolate ball.
During the pouring, be sure to watch for the excitement of the hot chocolate and marshmallows making their debut.
And finally, enjoy. Be sure to pin for later — and share with a friend.
Peanut Butter Cocoa Bombs
- 1 10 oz. bag Ghirardelli Chocolate (Milk, Dark or White)
- Hot Chocolate
- Mini Marshmallows
- Reese's Peanut Butter Baking Chips
- Peanut Butter
- Mini Reese's Peanut Butter Cups
- Pour chocolate melts into a microwavable safe bowl and melt according to the directions on the package.
- Add a heaping spoonful of chocolate to each of the molds. Using the spoon, spread the chocolate up the sides and all around, ensuring the cavity is evenly coated with chocolate. Repeat with all of the molds (six for three cocoa bombs and twelve for six hot cocoa bombs)
- Refrigerate or freeze mold for 5-10 minutes. Remove the chocolate from each cavity and place them on a plate or flat-bottom bowl. If preparing the cocoa bombs at a later time, place chocolate halves in the refrigerator.
Assembling Peanut Butter Cocoa Bombs
- Fill six halves with 1 tablespoon hot cocoa, mini marshmallows, and 15-20 peanut butter baking chips.
- Warm a microwaveable-safe plate for 2 minutes in the microwave.
- Take one of the empty chocolate halves and gently place the open side down onto the plate. Gently twist to melt the rim of the chocolate cup.
- Remove and immediately place on top of one of the chocolate halves filled with the hot chocolate and other ingredients. This will seal the two halves, making the sphere complete.
- Drizzle the hot cocoa bombs with melted peanut butter and top with pieces of Reese's Mini Peanut Butter Cups.
Enjoying the Peanut Butter Cocoa Bombs
- Place the hot cocoa bomb in a large heat-safe mug.
- Heat up 1 cup (8 oz) of milk and slowly pour over the cocoa bomb. Watch for the chocolate sphere to open up and for the marshmallows to surface. Stir thoroughly. Enjoy.
Hugs and Blessings!