Chocolate Peanut Butter Pumpkins (Printer-Friendly)
Dark chocolate pumpkin shells filled with smooth peanut butter and a hint of smoky sweetness.
# List of Ingredients:
→ 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 used)
# Preparation Steps:
01 -
Fill a pot halfway with water and heat on low to medium. Place a heatproof bowl on top so it doesn't touch the water. Add 5.25 oz of chocolate to the bowl and stir occasionally until melted. Remove from heat.
02 -
Spoon about 1 tablespoon of melted chocolate into each pumpkin mold. Using the back of the spoon, spread the chocolate up the sides of the molds evenly. Place the molds in the freezer for 15 minutes to set.
03 -
Mix peanut butter, powdered sugar, and salt together until smooth and well combined.
04 -
After removing the chocolate shells from the freezer, spoon 1 teaspoon of the peanut butter mixture into each pumpkin mold. Smooth the filling gently, then return the molds to the freezer for 15 minutes.
05 -
Repeat the melting process with the remaining 5.25 oz of chocolate using the double boiler method described earlier.
06 -
Spoon an even layer of melted chocolate over the peanut butter filling to seal each pumpkin. Tap the molds on the countertop to level the chocolate, then freeze for an additional 15 minutes until fully set.
07 -
Enjoy immediately or at room temperature. Store leftovers in the refrigerator for up to 5 days.
# Additional Suggestions:
01 -
Use a heatproof bowl for melting chocolate to prevent water from coming into contact with the chocolate.
02 -
Smoked salt adds a subtle savory depth but regular salt can be substituted.