Chocolate Peanut Butter Pumpkins (Ready-to-Print Version)
Dark chocolate pumpkins filled with creamy peanut butter and a touch of sweetness and salt.
# What You’ll Need:
→ Chocolate
01 -
10.5 oz dark or milk chocolate, chopped
→ Filling
02 -
3.5 oz smooth peanut butter
03 -
1.75 oz powdered sugar
04 -
1 pinch smoked salt (regular salt if unavailable)
# Step-by-Step Guide:
01 -
Fill a pot halfway with water and bring to low-medium heat. Place a heatproof bowl on top, ensuring it does not touch the water. Add 5.25 oz of the chopped chocolate to the bowl and stir occasionally until fully melted. Remove from heat.
02 -
Spoon approximately 1 tablespoon of melted chocolate into each pumpkin mold. Use the back of the spoon to coat the sides evenly. Place the molds in the freezer for 15 minutes to set.
03 -
Combine peanut butter, powdered sugar, and smoked salt in a bowl and stir until smooth.
04 -
Remove molds from freezer. Spoon 1 teaspoon of peanut butter mixture into each chocolate shell and smooth the surface. Return molds to freezer for another 15 minutes.
05 -
Repeat the melting process with the remaining 5.25 oz of chocolate as before.
06 -
Spoon equal amounts of melted chocolate over the peanut butter filling to seal the pumpkins. Tap molds gently to level the chocolate. 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.
# Handy Tips:
01 -
Using smoked salt enhances the flavor by adding a subtle smoky note, but regular salt can be substituted.
02 -
Ensure the heatproof bowl does not touch the water to prevent chocolate from burning.