Chocolate Peanut Butter Pumpkins (Printer-Friendly Version)
Rich dark chocolate pumpkins filled with creamy sweet and salty peanut butter.
# What You'll Need:
→ Chocolate
01 -
10.5 oz dark or milk chocolate, chopped
→ Filling
02 -
3.5 oz peanut butter
03 -
1.75 oz powdered sugar
04 -
1 pinch smoked salt (regular salt can be substituted)
# Steps to Follow:
01 -
Fill a pot halfway with water and heat on low to medium. Place a heatproof bowl on top without touching the water. Add 5.25 oz of chopped chocolate into the bowl and stir occasionally until melted. Remove from heat.
02 -
Spoon approximately 1 tablespoon of melted chocolate into each pumpkin mold. Using the back of the spoon, spread chocolate evenly up the sides of the molds. Place molds in the freezer for 15 minutes to set.
03 -
Combine peanut butter, powdered sugar, and smoked salt in a bowl, stirring until smooth and uniform.
04 -
Remove chocolate molds from freezer and spoon 1 teaspoon of peanut butter filling into each shell. Smooth the surface gently and return molds to the freezer for 15 minutes.
05 -
Repeat the melting process with the remaining 5.25 oz of chocolate as described previously.
06 -
Pour equal amounts of melted chocolate over the peanut butter filling in each mold to seal. Tap molds gently on the counter to level. Freeze for an additional 15 minutes until fully set.
07 -
Enjoy immediately or at room temperature. Store in the refrigerator for up to 5 days.
# Additional Tips:
01 -
Ensure the heatproof bowl does not touch the simmering water to prevent overheating the chocolate.