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These peanut butter hot cocoa bombs are the bomb! They are loaded with peanut butter and rich chocolate flavor and make an impressive easy gift around the holidays.
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of contents
The Best Peanut Butter Hot Cocoa Bombs
Hot chocolate bombs are a circle of chocolate, filled with hot cocoa powder, sprinkles, and marshmallows or other fun additions. They can easily be dropped into hot water or milk to make delicious rich hot chocolate.
Making hot chocolate bombs is a pretty straightforward process – melt chocolate, add to silicone molds, fill, seal, and decorate. To make sure you get a perfect hot chocolate bomb, every time, we’re adding lots of tips to making perfect hot cocoa bombs!
How To Make Peanut Butter Hot Chocolate Bombs
First assemble the following ingredients:
- Chocolate morsels – use finely chopped high-quality chocolate such as Ghirardelli baking chocolate
- Hot chocolate mix packets – using premade hot chocolate mix packets makes this recipe super easy.
- Peanut Butter Powder – this powder is available at most grocery stores in the baking section. It will give a peanut flavor to the hot chocolate.
- Mini marshmallows – if you can’t find mini marshmallows you can cut up regular marshmallows, they will add a special little surprise when you make the hot chocolate.
- Chocolate Sprinkles – I like to use chocolate sprinkles to dress these up a bit.
- Peanut Butter and Coconut oil – when these are combined they will make a nice drizzle to top the hot chocolate bombs so you know.
- Whole milk – whole milk is high in fat so makes the best richest hot chocolate when melted and poured over the hot chocolate bombs.
Once you have assembled the ingredients use the following method
Melt the chocolate. Use the microwave to melt the chocolate in 30 second increments, stirring in-between, for up to 2 minutes until it is smooth. It will need to register under 90 degrees if you want a shiny chocolate top.
Paint the molds. You will need to use a spoon to coat the inside of the silicone mold with chocolate. Let the chocolate set in the fridge for 5 minutes then add another coat, let it cool, add a third coat, then let it cool for 10 minutes in the fridge to set it. Once set, remove the spheres from the molds.
Fill Hot Chocolate Bombs. In a small bowl mix the powdered hot chocolate mix, peanut butter powder, and mini marshmallows. Fill half the spheres with the mixture.
Put the chocolate spheres together. Hold the top of a finished cocoa bomb circle and carefully lower it onto a warm pan using a gloved hand and very lightly melt the circle, then carefully place on filled cup to seal.
Decorate. Heat the peanut butter and coconut oil in a bowl together and mix to combine. Drizzle over the bombs and add sprinkles to decorate. I like to place them in individual cupcake liners before using or to give away to keep them from touching.
Make hot chocolate with the bombs. To make hot chocolate, heat milk in a small saucepan over medium heat just until the edges begin to bubble. Remove and pour over a hot chocolate bomb in a large mug and stir until fully mixed.
Tips and Tricks for perfect Peanut Butter Hot Cocoa Bombs
Check out our tips and tricks for perfect peanut butter hot cocoa bombs every time.
Booz it up. You can mix in 2 oz of your favorite alcohol into the milk when you warm it to take these hot chocolate bombs over the top with flavor! I personally recommend vanilla or whipped cream flavored vodkas; they go great with peanut butter hot cocoa.
Perfect Spheres. Silicone molds have a tendency to attract lint, so I would avoid drying them with a dishcloth. Instead, let them air dry or pat with a paper towel. Acrylic molds can also be used but I have not tested the recipe with them.
Tips to Perfect Melted Chocolate.
- If using chocolate bars, you want them to be super finely chopped, you could even put them in a food processor or blender. You want the pieces to be small so that they melt quicker and more evenly.
- If after melting and trying to stir in any remaining chocolate they just don’t want to melt, microwave for an additional 5 seconds.
- If you are using couverture you will definitely want to use a food scale to measure it, if you are using bars of baking chocolate then it’s a little bit easier to measure since the bars are usually in blocks that can be easily broken off and weigh .5 – 1 ounce each.
Test if your chocolate is tempered without a thermometer. To test if your chocolate is tempered or not, you can smear a bit on a piece of parchment paper and place it in the refrigerator for a few minutes. If it’s shiny and snaps in half when you take it out then your chocolate is tempered, if it bends then it’s not.
FAQs
These hot chocolate bombs are best within 24 hours but can be stored in an airtight container in a cool, dark place for up to four days.
Yes, you can use any milk you want just understand that the more fat there is in the milk the richer it your hot coca will taste.
Yes! I love peanut butter and chocolate, but you would be amazed how many nut powders you can find online to flavor your hot chocolate bombs. You can flavor with almond powder or even pecan powder.
Try these other favorite Drink recipes next!
If you love these peanut butter hot coca bombs, try these other favorite drink recipes.
To see all our chocolate recipes, click here!
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Peanut Butter Hot Cocoa Bombs Recipe
Equipment
Ingredients
- 12 ounces chocolate morsels
- 2 tablespoons peanut butter powder
- 1 cup hot chocolate mix powder packets
- ¼ cup mini marshmallows
- Chocolate Sprinkles, topping
- 2 tbsp Peanut Butter, topping
- ½ tsp coconut oil
- 8 oz whole milk, per bomb
Instructions
- Heat the chocolate in a microwave safe bowl uncovered on high for 1 minute. Stir then microwave in 30 second increments until the chocolate is melted and smooth (1-2 minutes longer). The chocolate should not exceed 90? or it will not be shiny.
- Paint 1 tbsp worth of chocolate into the silicone molds using the back of a spoon or a silicone brush.
- Let cool in the refrigerator for 5 minutes then add another coat and another, letting them set in the fridge in between. You will want 3 coats in all. Save any remaining chocolate for finishing.
- Let the chocolate cups set/cool in the fridge for another 10 minutes to harden.
- Meanwhile in a small bowl mix the hot chocolate mix packets, peanut butter powder, and mini marshmallows.
- Remove the chocolate hemispheres from their molds. Fill half of them with the dry hot chocolate mixture.
- Heat a pan on the stovetop until warm. To seal the chocolate bombs, take each top hemisphere and place it on the warm pan just until it starts to melt (a few seconds). Quickly remove it and set it on the hot chocolate filled hemisphere. Press gently and leave to cool and seal.
- Heat the peanut butter and coconut oil in the microwave, mix well. Add it to a piping bag or ziplock bag with the corner cut to drizzle the chocolate bombs and add the sprinkles (if desired).
- To serve: Heat 8 oz of whole milk per chocolate bomb in a pan or the microwave. Set the chocolate bomb in the bottom of a mug and pour the hot milk over it. Stir and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
