Peanut Butter Mocha Hot Chocolate Bombs

Nothing better than hot chocolate on a cold winter day. You will love these Peanut Butter Mocha Hot Chocolate Bombs. Melted chocolate chips line a half sphere silicone mold, filled with home made mocha peanut butter cocoa mix.  Mini marshmallows and peanut butter chips will melt once the bomb is placed in mug of warm coconut, almond or regular milk.

In addition to making the round balls, decorating is easy. Melted peanut butter chips are drizzled over the top of bombs.  If you do an internet search you will find many recipes for hot chocolate bombs, this is not an original recipe other than the added instant coffee, Ovaltine, and mini marshmallows.

How to Make Molded Chocolate Bombs

Making chocolate bombs are easy when you use a  2-1/2″ round silicone half sphere mold.   You can find this 2-1/2″ silicone  round half sphere. here.  The photo below is the mold with red candy melts that I used for making Ornament Cupcakes however the technique is the same for Chocolate Bombs.

Melting Chocolate Chips for Bombs

Melt your chocolate chips in the microwave at 30 second intervals until completely melted.  With a pastry brush or clean new small paint brush, line chocolate inside the mold, pushing chocolate up the sides of mold.  Place in freezer for about 30 minutes.  If necessary, re-coat mold with another layer of melted chocolate, freeze again to set.

Remove from freezer and release chocolate from mold. Chocolate will be fragile so be careful removing from mold.  If it isn’t releasing very well, place back in freezer 5 more minutes.  Warm a small skillet over medium heat on cooktop, turn off heat and place each shell one at a time in the warm skillet to melt off excess chocolate around the rim of the shell.

Turn mold over and set the half shells on the mold for stable filling. They will not slip around on the mold as they might on the counter.  Let’s make the cocoa mix.

How to Make the Peanut Butter Mocha Cocoa Mix

You will need one 12 ounce package  Reese’s peanut butter chips, confectioners sugar, Hershey’s unsweetened dark cocoa, non fat dry milk powder, and Ovaltine or malted milk powder, little bit of cornstarch or arrowroot and sea salt.  Mix all these ingredients together in food processor until finely ground.  This mix makes about 4 1/2 cups so you will have left over mix.  You can place mix in sealed container with a shelf life about 4-5 months.

Mold is turned over to hold the half rounds while filling with mix.

Fill half of the shells with 3 tablespoons cocoa mix, a few peanut butter chips and mini marshmallows.  In  warm skillet, melt remaining shells outer edge, then attach to filled shell.  If necessary, use your finger with excess melted chocolate to help smooth out the connection.

Drizzling Decor for Chocolate Bombs

Melt 1/4 cup peanut butter chips in microwave for 30 seconds until melted.  Add 1/2 teaspoon to 1 teaspoon of vegetable oil to the melted chips, stir until mixture is somewhat thin. Place the mixture in a zip lock baggie, clip one end 1/8″ or smaller to drizzle over the bombs.

Here’s a tip:  Drizzle on the top and not the sides of the bomb where you connected together. The warm drizzle can cause a leak at your connection.  

Tip #2:  Try not to touch the chocolate bomb as you are drizzling. Your warm hands can melt the chocolate and cause uneven or blotchy bombs.  

TA DA!  Place one bomb in mug of warm milk, watch it melt as you stir to reveal the hot chocolate mix, peanut butte chips and mini marshmallows.  You won’t need whipped cream on this hot chocolate.  It’s very rich and delicious.

Enjoy!  Here’s the recipe.

 

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Hope you enjoy this Hot Chocolate Treat!  Wrap em up for gift giving.  They are best kept in refrigerator until ready to use in sealed baggie or container.

 

Other Ideas you might like to try:

Mini Chocolate Bombs