You’ll have lots of leftover instant hot cocoa mix after molding six bombs. It can be sealed air-tight and stored for up to 6 months. Or, you can repeat the hot cocoa bomb shell recipe until all of the instant hot cocoa is used.
Instant peanut butter cup hot cocoa mixfrom recipe above
1/2 cuppeanut butter chips
6mini Reese's peanut butter cupsunwrapped
Peanut Butter Drizzle
1/4cupReese's peanut butter chips
Instant Hot Cocoa Mix
Place peanut butter chips in a food processor and pulse until chips are finely chopped. Sift the sugar, cocoa, milk powders, cornstarch and salt ingredients together in a large mixing bowl. Whisk together until thoroughly combined. Add this mixture to the food processor with the chopped chips and pulse until all the ingredients are thoroughly combined, and peanut butter chip fragments are coated.Transfer to a large air-tight container or hermetic jar to store. Stored air-tight at room temperature, this mix will keep for 6 months.
Mold the Hot Cocoa Bombs
Melt the semi-sweet chocolate chips in a microwave safe bowl in 30 second intervals, stirring together with a silicone spatula until all chips are thoroughly melted. Dollop out a large tablespoon portion of melted chocolate into the cavities of a silicone sphere candy mold. Spread the chocolate evenly in a layer around the inside of each cavity, all the way to the top, with a pastry brush. When cavities are all filled, place the mold on a small baking sheet to keep them rigid, and place in the freezer for at least 30 minutes.
To unmold, remove a mold from freezer and carefully pop out six sphere halves immediately before filling. In a nonstick skillet on medium-low heat, place half sphere flat side down on skillet surface for about 1 second, and remove immediately to clean up edges.
Lay each sphere half open side-up on a tray or baking sheet. Scoop 3 tablespoons of cocoa filling into three of the halves. Add 1 tablespoon of peanut butter chips and 1 mini peanut butter cup to each of the three filled halves.
Remove the other six sphere halves from the freezer. With the filled half-spheres close by, place each newly unmolded half sphere on a heated nonstick skillet (as before) to melt edge; immediately top a filled sphere to close and complete the bomb. Run your finger around the edges of the sphere where the two halves meet to remove any excess melted chocolate, and to neaten the join. Repeat with remaining half spheres. Let stand until set, about 10 minutes.
Make the Drizzle
Place the hot cocoa bombs on a baking sheet. Combine the peanut butter chips and oil in a small microwave-safe bowl. Heat in 30 second intervals until the mixture can be stirred smooth. It should be a little runny and pourable. Transfer the mixture to a zip-top bag with a tiny hole in the corner snipped. Drizzle over hot cocoa bombs. Let stand until set, about 15 minutes.
Place a hot cocoa bomb in a large mug. Pour about 11 oz. of hot water or hot milk over the bomb in the mug and stir well to dissolve.
Keyword hot chocolate, hot cocoa, hot cocoa bomb, peanut butter cup, Reeses cups