Decadent, smooth, peanut butter chocolate-y goodness enrobes these amazing peanut butter chocolate mocha bombs. Add coffee or omit the caffeine, it’s completely up to you how you enjoy this delightful holiday drink.
I think many of us would agree that peanut butter and chocolate is a combination that is hard to beat. With the creaminess of melted peanut butter chips and the smooth, sweetness of semisweet chocolate chips, these peanut butter chocolate mocha bombs are truly a holiday delight. Now I added espresso powder to half of them for that mocha goodness, but you could do all white cocoa powder, or regular chocolate cocoa powder and have a fabulous peanut butter hot cocoa. Don’t forget the peanut butter whipped cream. YEAH. It’s about the best thing since sliced bread… ok it’s obviously BETTER than sliced bread, but you get my point. You’ve got to finish with the whip.
What you’ll need to make these peanut butter chocolate mocha bombs:
Peanut butter chips
Semi sweet chocolate chips
Hot cocoa powder (chocolate powder, white chocolate powder, or a combination of the two)
Piping bags
Hot cocoa molds
Candy melts, optional for tree decor topper
Sprinkles, optional
Espresso powder, optional (omit for simple hot cocoa bombs, add in for mocha bombs!)
Putting them all together
Now these are incredibly easy when you have a mold. I found this simple and incredibly pliable hot cocoa mold on Amazon for around $12, and I highly recommend getting some thing similar so your cocoa bombs come together the very first time. You will simply melt the peanut butter chips, and semi sweet chips in two separate bowls, whisking to ensure that they are smooth and completely melted. Spoon a small amount, two teaspoons is plenty, into each of the mold caverns. With the back of a spoon, gently push the melted peanut butter chips or semi sweet chips up around the edges until it just reaches the surface. You want the entire cocoa bomb filled in, so it holds the powder without breaking or having cracks that can let some of the powder to spill out. Now you can add any fun additions here: mini marshmallows, sprinkles, tiny pieces of candy… These hot cocoa bombs are your metaphoric oyster, customize them to your liking! I like to keep mine simple with just the white hot cocoa powder in half of them (for my non-coffee loving friends and family), and hot cocoa powder plus espresso powder in the other half. Now I have made them with both chocolate hot cocoa powder and white chocolate cocoa powder, and they come out amazing both ways. Pick your favorite, or experiment and try a little bit of each.
I added ¼ teaspoon of Beyond Good’s incredible Madagascar Vanilla to inside of these bombs and the pure vanilla flavor really came through in such a delicious way.
To seal each cocoa bomb, run a small plate under warm water. Take one side of the cocoa bomb, and gently swirl it onto the warm plate, melting the rim ever so slightly. Attach the melted side of the cocoa bomb to one of the halves that has been filled, sealing it off. Gently pressed down until there is no movement, and allow it to harden for about 10 minutes. Pipe some additional melted chocolate onto the tops if desired.
The tree toppers are piped green candy melts, and are incredibly simple to make. Melt the candy melts according to the package instructions, and place the melted candy melts in a small piping bag. Cut off the tip, ensuring that you only cut off a little because the size of the piping tip will be the size of your tree branches. Pipe your trees onto a parchment lined cookie sheet, and add Christmas sprinkles if desired. Refrigerate for about five minutes. You can do any color of candy melts, by the way. Make these adorable mocha bombs your own in every way! When the trees have finished cooling, use the piped chocolate drizzle to adhere the candy melt trees to the top of each cocoa bomb.
I love enjoying my cocoa bombs + mocha bombs in Dutch chocolate milk. It really ups the ante with that double chocolate flavor, and the rich and delicious Dutch cocoa milk just can’t be beat. You can absolutely enjoy these in regular dairy milk, or any of your favorite plant based milks.
Dietary Substitutions
Swiss Miss make a dairy free hot cocoa powder that would be a perfect substitute in these bobs.
Enjoy Life makes a dairy free semi sweet chocolate chip that would be a great substitute in the shell for these bombs. To get that peanut buttery flavor, simply add a teaspoon of all natural creamy peanut butter to your bombs along with the dairy free cocoa powder. Melt them in you hot plant based milk of choice and stir to enjoy!
Still want to top it with that amazing peanut butter whipped cream? Substitute Silk Dairy Free Whipping Cream Alternate for the dairy heavy cream and make as directed. Wah-lah: amazing dairy free peanut butter whipped cream.
You can also enjoy that double chocolate goodness by subbing in Silk’s Dark Chocolate Almond Milk for the Dutch chocolate milk. No loss of chocolate flavor here.
I hope you enjoy these mocha bombs! Be sure to tag me if you make them, and have a very Merry Christmas + happy holidays!
PS- I double dog dare you to make these milk chocolate chip peanut butter cookies to go with these bombs… it would be… well … the BOMB. 😉
XO,
Heather
Peanut Butter Chocolate Mocha Bombs
Ingredients
- ½ Cup peanut butter chips
- ½ Cup semi sweet chocolate chips
- ½ Cup cocoa powder, chocolate or white chocolate
- 3 teaspoon Beyond Good pure Madagascar vanilla extract
- 1 Cup Heavy cream
- 2 tablespoon Powdered sugar
- ½ teaspoon Beyond Good pure Madagascar vanilla extract
- 2 tablespoon All natural peanut butter
- espresso powder, optional
- ½ Cup green candy melts, optional
- Sprinkles, optional
- ¼ Cup Semi sweet chocolate chip for drizzle, optional
Instructions
- In a microwave safe bowl, melt the peanut butter chips on high for one minute. Remove and whisk, being cautious as the bowl could be hot. Continue melting on high in 30 second increments until smooth and lump free. Repeat this for the ½ cup semi sweet chocolate chips in a separate bowl.
- Place about two teaspoons of melted peanut butter chips in one of the mold caverns, using the back of a spoon to spread it up to the rim. Repeat with each mold cavern, making 12 peanut butter and 12 chocolate ones for a total of 24 halves. Refrigerate or freeze molds until choclate is solid, about 5-10 minutes.
- While cocoa molds are hardening, make the trees. Melt the candy melts according to the package instructions, and then place melted candy melts in a piping bag. Snip the end of the piping bag off, just a little bit at a time because the size of the piping tip hole will be the size of the tree branches. Pipe trees onto a parchment lined cookie sheet, and add sprinkles if desired. Place in the refrigerator to harden up for five minutes.
- Remove the cocoa bomb halves from their molds. Fill with 2 teaspoons cocoa plus ¼ teaspoon pure vanilla extract, plus any sprinkles, candy pieces, or mini marshmallows you desire to add to your own! Add 1 teaspoon of espresso powder to the ones your wish to make mocha bombs.
- Run a small flat plate under hot water to warm the surface. Dry quickly, and take one of the choclate or peanut butter mold halves and swirl the rim on the warm place to melt slightly. Gently place on top of a filled half and press down carefully to “seal.” Repeat with the rest of the bomb halves, ensuring you use one peanut butter and one chocolate half for each bomb.
- Melt the remaining ¼ cup semi sweet chocolate chips in the same manner as the ½ cup. Place melted chocolate in a piping bag and snip a small bit of the tip off. Pipe some drizzle onto each bomb, and top with a hardened Christmas tree candy melt.
- To make the peanut butter whipped cream, place the heavy cream, powdered sugar, vanilla extract, and peanut butter in a small to medium sized bowl. Beat with a standing or hand mixer until soft peaks form, about 1 minute.
- To use: warm 14-16oz Dutch choclate milk until hot, being cautious of any splatter. Place two bombs in the chocolate milk and stir to melt and combine. Add peanut butter whipped cream, choclate drizzle, and any leftover Christmas trees to the top and enjoy!
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