These peanut butter hot chocolate bombs are the perfect way to make a steaming cup of hot chocolate when the weather cools down. This version of hot chocolate bombs includes the classic pairing of chocolate and peanut butter flavor for all of the PB and chocolate lovers out there.
About These Chocolate Bombs
Hot chocolate bombs or hot cocoa bombs are like beautiful confections with garnishes. They look similar to truffles in that they are chocolate balls. However, the one difference is that they have hot chocolate mix in the middle. To enjoy them, you place them in a mug with hot milk, which allows the chocolate and hot cocoa powder to dissolve into the milk, leaving you with a hearty mug of hot chocolate.
This version of hot chocolate bombs also includes peanut butter powder as part of the filling. It also has a peanut glaze that is drizzled over the hot chocolate bombs to create a pretty garnish. These peanut hot chocolate bombs have the flavor of Reese's peanut butter cups and make having hot chocolate on a chilly night extra special.
How to Make Peanut Butter Hot Chocolate Bombs
These peanut butter hot chocolate bombs begin with semi-sweet chocolate chips. You can also use dark chocolate or milk chocolate chips, which will result in either less or more sweet hot chocolate. These will become the chocolate shell of the bombs. As a result, they require melting. To do this, you can either melt them in the microwave or in a double-boiler.
Melting the Chocolate in the Microwave: Place the chocolate chips in a microwave-safe bowl and heat them on high at 20 to 30-second intervals, stirring after each interval, until the chocolate is completely melted.
Melting the Chocolate in a Double-Boiler: Place the chocolate chips in the top of a double boiler or in a bowl set over a pot of simmering water. Then, stir the chocolate once in a while until it completely melts.
Next, you will need a half-sphere silicone mold to make the chocolate bombs. It should have the capacity to make twelve half-shells. The diameter should be 2.5-inches or less. Any bigger spheres will not fit into most mugs. You can purchase this online or in a specialty shop. I have this set.
1. Using a teaspoon or small spatula, spread the melted chocolate in a layer in the molds, including out to the edges. Once that is done, you can place the mold in the fridge or freezer to set. The freezer is the fastest as the chocolate should set in about 5 minutes whereas it will take 10 to 15 minutes in the fridge.
2. Once set, you can gently remove the shells from the mold and move on to the next step.
Assembling the Chocolate Bombs
Hot chocolate powder, peanut powder, and mini marshmallows go inside the hot chocolate balls so you will want to have these ingredients laid out and ready when you assemble the bombs.
3. In order to combine the chocolate shells, pick up 1 half and carefully place it on a warm (not hot) pan or plate so that the edges melt slightly.
4. Then, fill it with 1 tablespoon of hot cocoa mix, peanut powder, and mini marshmallows.
5. Next, melt the edges of another chocolate half and press it against the other one to adhere. At this point, you can arrange it on a plate or baking sheet to set. However, a quick trip to the freezer or fridge will help the bombs solidify faster.
6. The final step to making these peanut butter hot chocolate bombs is to mix some peanut powder with 1 tablespoon of water until smooth. Then, you can use a spoon or a makeshift piping bag to drizzle the peanut glaze over the chocolate bombs. To make a homemade piping bag, use a small plastic sandwich bag, fill it with the peanut mixture and cut a small hole in the corner for the peanut mixture to drizzle out of. This peanut glaze will give the chocolate bombs a nice finished look.
How to Serve the Hot Chocolate Bombs
Serving the hot chocolate bombs is a joyful experience!
7. You start by placing a hot chocolate bomb in a mug and pouring hot milk over the top.
8. The bomb will melt and open up to release the fillings.
9. Now stir vigorously to bring everything together into a rich hot chocolate.
If you are serving it to kids, make sure they see the hot chocolate bombs before you add the milk. You can also serve the bombs in clear mugs so that the chocolate bomb is extra visible to whoever you are serving it to.
You can choose to use whatever milk you prefer, such as dairy. Even plant-based milk such as almond, soy, or cashew milk is fair game if you enjoy a vegan diet or simply are trying to reduce your consumption of dairy.
How to Make a Mocha Peanut Butter Hot Chocolate
If you love the combination of chocolate and coffee, these peanut butter chocolate bombs are perfect. In fact, the nuttiness of the peanut butter compliments coffee perfectly. For this, rather than using milk, pour hot coffee over a chocolate bomb before stirring it up and enjoying it. Personally, I like this version best, because the coffee's bitterness helps to cut the sweetness of the hot chocolate.
How to Store Hot Chocolate Bombs
If you aren't going to use the chocolate bombs right away, you will need to store them in a cool, dry place. I place them in an airtight container in a kitchen cabinet. This way they will last at least 2-3 months. Any longer and the mini marshmallows inside will start to dry out.
Thanks to being shelf-stable, hot chocolate bombs are perfect for holiday gifting. Package these Peanut Butter Hot Cocoa Bombs in a festive gift box for a delicious and thoughtful homemade gift.
Other Peanut Butter and Chocolate Recipes You'll Love:
- Peanut Butter Chocolate Chip Muffins
- Keto Peanut Butter Pie
- Chocolate Peanut Butter Ice Cream
- Chocolate Covered Peanut Butter Crackers
Peanut Butter Hot Chocolate Bombs
- 1.5 cups semi-sweet chocolate chips
- 6 tablespoons hot chocolate mix or ¼ powdered sugar + 2 tablespoon cocoa powder
- 6 tablespoons peanut powder I used PB2 Original flavor
- 6 tablespoons mini marshmallows
- Melt the chocolate chips in the microwave or on top of a double-boiler until smooth. Stir occasionally.
- With a teaspoon or small spatula, spread the melted chocolate into a 2.5 inch half-sphere silicone mold. Be sure to spread the chocolate thick enough along the edges. This will prevent breakage during unmolding.
- Chill the chocolate spheres until set - about 10-15 minutes in the fridge, 5 minutes in the freezer.
- Then gently unmold the set chocolate halves.
- Use a warm pan or plate to gently melt the edges of 1 chocolate half.
- Then fill with 1 tablespoon each of hot chocolate powder, peanut powder, and mini marshmallows.
- Melt the edges of another chocolate half and place on top of the filled chocolate sphere. Gently press together. You can wipe off excess chocolate that is squeezing out with your finger. Then let the hot chocolate bomb set.
- Repeat with the remaining chocolate spheres.
- To make a peanut drizzle, stir together 2 tablespoons PB2 powder with 1 tablespoon water (slightly less than the package instructions) to make a thick peanut mix. Drizzle over with a spoon or fill into a little baggie, cut a small tip and pipe the drizzle.
- To prepare a cup of peanut butter hot chocolate, warm 1-1.5 cups milk of your choice. Place a hot chocolate bomb into a mug and slowly pour the hot milk over top. This will melt the chocolate and release the mix inside.
- Vigorously stir everything up with a spoon and enjoy!
Use hot coffee instead of milk to make a peanut butter mocha drink.
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To prevent hot chocolate bombs from breaking, ensure the chocolate shells are thick and set properly. Be gentle when removing them from the mold, and handle them delicately during assembly.
The hot chocolate bombs in this recipe contain peanut butter powder and a peanut glaze, so they are not peanut-free.
While you can use water, using milk enhances the flavor and creaminess of the hot chocolate.
Place a hot chocolate bomb in a mug, pour hot milk over it, watch it melt, stir vigorously, and enjoy a rich cup of hot chocolate.