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 for all of the PB and chocolate lovers out there.
6tablespoonspeanut powderI used PB2 Original flavor
6tablespoonsmini marshmallows
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Instructions
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!
Notes
Variations:
Use hot coffee instead of milk to make a peanut butter mocha drink.
Keyword peanut butter hot chocolate bombs
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