Chocolate Peanut Butter Pumpkins

Name: Chocolate Peanut Butter Pumpkins
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 6 large pumpkins
Ingredients: 300 g dark or milk chocolate; 100 g peanut butter; 50 g icing (powder) sugar; 1 pinch Smoked Salt

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Prep Time
45 mins
Cook Time
45 mins
Total Time
55 mins
Servings
6 large pumpkins
Calories
294 kcal
Course
Dessert
Cuisine
American

Chocolate Peanut Butter Pumpkins

Christopher House

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Chocolate Peanut Butter Pumpkins. A scarily good Halloween treat, dark chocolate pumpkin shells filled with salty and sweet peanut butter.

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Ingredients

Servings

300 g dark or milk chocolate cut into small chunks
100 g peanut butter
50 g icing (powder) sugar
1 pinch Smoked Salt regular can be used instead

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Instructions

Place a pot on a low/medium heat and fill it half way with water. Place a heatproof bowl on top, making sure that the bowl doesn't touch the water (remove some water if necessary). Place 150g of the chocolate in the bowl, stirring occasionally until melted. Remove from the heat.
Spoon equal amounts of the chocolate into the pumpkin moulds (around 1 tbsp per mould). Draw the chocolate up the sides of the moulds with the back of the spoon. Place the moulds in the freezer for 15 minutes.
Meanwhile mix the peanut butter, icing sugar and salt together until smooth. After 15 minutes remove the moulds from the freezer and spoon 1 tsp of peanut butter into each pumpkin. Smooth the peanut butter mixture out as smooth as possible then place back in the freezer for another 15 minutes.
Meanwhile melt the other 150g of chocolate the same way as before. After 15 minutes spoon equal amounts into each mould, tap the moulds on the counter top so they are level then place back in the freezer for another 15 minutes until set. Enjoy straight away or at room temperature.
Can be stored in the fridge for up to 5 days.