PB and J Chocolate Dessert Bombs, with caramel sauce
These chocolate dessert bombs are a spin on the biggest trend right now. Hot chocolate bombs.
They are made of dark chocolate, peanut butter ganache, peanut brittle crumbles and raspberry jam. Then the bomb is melted with a hot caramel sauce.
This Dessert is a show stopper and tastes just as good as it looks!
Prep time 45 mins
Cooling time 10 mins
Total time 55 mins
Makes 6 bombs.
8 oz dark chocolate for molds (real chocolate with cocoa butter as an ingredient) such as Valhorona
1/4 cup raspberry jam
1 cup crushed peanut brittle ( see my recipe )
3 oz white chocolate for decorating
Peanut Butter Ganache
6oz dark chocolate
1/4 cup creamy peanut butter
1/2 cup heavy cream
3/4 cup sugar
1/4 cup water
1/2 cup heavy cream
2 1/2 inch half sphere silicone or acrylic molds
Make ganache. Put chopped up chocolate and peanut butter in a bowl.
heat up cream and pour over the mixture. Stir and set aside at room temperature
Temper chocolate. put chocolate in a silicone or plastic bowl and melt in microwave 15 secs at a time, stirring in between.
Check thermometer it should not go above 90 F, once chocolate is melted and smooth its ready
Brush molds with chocolate, scrape off any excess and clean edges with a bench scraper
pop in the fridge for a few minutes and do a second coat
gently release chocolate from mold and take out.
put peanut brittle in Ziploc bag and crush with spoon or rolling pin, not too fine
Heat an empty pan
press half the spheres on the pan for a sec just to make the edges smooth and neat
assemble your dessert, put the ganache, peanut brittle a bit of jam and sprinkles in the bomb.
then heat up the other halves in the pan for a sec and stick on top to make a full circle
Melt the white chocolate, put in a piping bag and snip off the end
Make stripes on the bomb for decoration
Put some sprinkles on while chocolate still wet
Make caramel sauce. Heat sugar and water, brush down the sides of pan with water
when it turns golden brown add cream and stir
pour over the bomb and enjoy!
Some helpful tips:
Make sure everything is dry when working with chocolate, any moisture will make it seize
For the caramel sauce when you add the cream to the sugar it will bubble up so be careful