Chocolate Peanut Butter Bombes
Indulge in the decadent delight of Chocolate Peanut Butter Bombes, a luscious dessert that combines silky dark and milk chocolate with a creamy peanut butter mousse filling. These elegant dome-shaped treats are crafted with layers of rich chocolate, creating a crisp outer shell that encases the velvety mousse. The filling is infused with a touch of vanilla and balanced with whipped cream for a light, cloud-like texture, while the final milk chocolate coating provides a glossy finish. Perfect for special occasions or a show-stopping after-dinner dessert, these bombes are as visually stunning as they are irresistibly delicious. Plus, with step-by-step instructions, you’ll master this gourmet creation in no time!
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Recipe Information
Ingredients
- 300 g Dark chocolate
- 200 ml Heavy cream
- 150 g Creamy peanut butter
- 50 g Powdered sugar
- 1 tsp Vanilla extract
- 1 tsp Gelatin powder
- 2 tbsp Cold water
- 200 g Milk chocolate (for coating)
- 20 g Butter
Instructions
Melt the dark chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth.
Using a pastry brush or the back of a spoon, coat the inside of six silicone dome molds evenly with the melted chocolate. Place in the refrigerator to set for 20 minutes. Apply a second coat of melted chocolate to ensure sturdiness, then refrigerate again until fully set.
In a small bowl, sprinkle the gelatin powder over 2 tablespoons of cold water and let it bloom for 5 minutes.
In a medium mixing bowl, whip 150 ml of heavy cream until soft peaks form. Set aside.
In another bowl, mix the peanut butter, powdered sugar, and vanilla extract until smooth.
Gently melt the bloomed gelatin in the microwave for 10-15 seconds, then stir it into the peanut butter mixture.
Fold the whipped cream into the peanut butter mixture in batches, being careful not to deflate it. This forms the peanut butter mousse filling.
Spoon the peanut butter mousse into the prepared chocolate-coated molds, leaving a small gap at the top for sealing. Smooth the tops with a spatula, then refrigerate for 2-3 hours or until firm.
Melt the milk chocolate and butter together in a bowl over simmering water, stirring until smooth. Let it cool slightly.
Gently release the set chocolate bombes from the molds and place them on a cooling rack over parchment paper.
Pour the melted milk chocolate over each bombe to coat it completely. Allow the chocolate to set at room temperature or in the refrigerator.
Serve your Chocolate Peanut Butter Bombes immediately or store them in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 177 mg | 8% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 41.6 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 561 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
