Chocolate Peanut Butter Bon Bons – Last Minute Christmas Goodies!

Hello all! It’s only two days until Christmas and I hope everyone is having a wonderful holiday season so far. I haven’t been able to post the last little bit due to being sick as a dog and then having family up to visit us but I wanted to share a recipe with you today! These are great little chocolates that you can whip up as home made gifts or to take as a dessert to Christmas dinner.

To make the Peanut butter filled chocolates you’ll need:

  • Your favorite type of chocolate (I used milk chocolate but this would work really well with dark)
  • 1/2 c peanut butter
  • 2-4 Tbs powdered sugar
  • 1 tsp vanilla
  • candy mold in the shape you’d like. The mold I have is actually for cherry cordials but I like making bon bons from it.

Your first step is making your peanut butter filling. I used natural creamy peanut butter but you can use crunchy or regular smooth. Take about a half a cup of peanut butter and add in a teaspoon of vanilla and about 2 tablespoons of powdered sugar and mix them together. If it’s still a little thin you can add in some more powdered sugar. You want it to be a consistency you can roll into little balls without it sticking to your hands. It’ll look something like this:

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It should also taste like the filling for a Reese’s cup and I had to hold myself back from just eating it right out of the bowl. Now that the filling is done you can start on your chocolate. You might be tempted to have the chocolate melting while you make the filling but don’t. Just wait and do it separately because it’s easy to accidentally scorch your chocolate. I used the double boiler method, but I’ll explain how to melt your chocolate in the microwave as well.

For a double boiler:

Take a medium saucepan and fill it about a third of the way up with water and set it on medium/low heat. Take about two cups of your chocolate and put it into a large mixing bowl and then set the mixing bowl onto the saucepan, like this:

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Make sure that the bottom of the bowl is not touching the water in the saucepan. You want the steam from the water to gently melt your chocolate. You don’t need your water at a boil either, I tried to keep mine just shy of boiling. Another word of caution, if you can use a bowl with a large lip on it like the one I used, definitely use it. You want to keep the steam and water away from your chocolates at all costs, otherwise the chocolate will seize up and it will be unusable.  It took me about seven minutes to get from this:

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to this:

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I used a whisk but it would be better to use a spatula to keep the chocolate from getting caught in the center of the whisk and melting slower. I also used chocolate chips but you can get molding chocolate wafers that melt much nicer that just plain chocolate chips.

Microwave method:

If you are melting your chocolate in the microwave start out with about 15 seconds, take it out and stir, then pop it back in for 10 second increments stirring in between until the chocolate is all melted.

After your chocolate is all melted its time to start filling your molds. If you used wafers and your chocolate is nice and thin you can use a spoon to fill each of your chocolate molds, let it set for a few seconds, and then pour the excess chocolate back out. My chocolate this time was a little too thick to pour in and out so I just used a pastry brush and brushed the insides of my molds to create a chocolate shell. Let the shell harden a bit while you separate out some peanut butter filling. Roll small pieces of your peanut butter into a ball and drop it into the center of your mold. You want them small enough that they don’t stick up over the top of your mold. Here are all my molds filled with peanut butter:

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Next you simply want to spoon a bit of chocolate over the top of each mold to seal in your peanut butter. After you’ve covered all your chocolates you need to tap your mold repeatedly onto the counter top to get rid of any air bubbles. This also helps the chocolate to settle around the peanut butter a bit better and makes sure your mold is completely filled. Finally either let your chocolates cool and harden at room temperature or stick them into the freezer for about ten minutes and they should be hard enough to pop out of your mold. You can wrap them in colored foil or put them straight into a decorative tin for a Christmas dinner dessert!

If you’d like you can also make a simple chocolate ganache filling. You simply heat one cup of heavy cream in a saucepan until it’s steaming, but not boiling. Remove the pan from the heat and pour it over 8 oz of your chocolate. You can let the mixture set up, then spoon out small pieces to drop into the center of your chocolates, or you can chill the chocolate shell while the ganache cools a bit and then pour the ganache into the center, let it set up and then put the bottom layer of chocolate on. The ganache does take a bit of time to set, let it sit in your fridge for at least 1.5-2 hours.

I hope you enjoy this recipe and that you have a wonderful Christmas. I’m going to do my last exercise blog this week to wrap up how I felt about the 30 day shred and then I’m going back to doing my once a week posts because life has been hectic lately with holidays and the weather!

Stay warm and I’ll see you next post!

Amber

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