CHOCOLATE PEANUT BUTTER FUDGE BOMB_lc.jpg
food

Chocolate Peanut Butter Fudge Bomb

This Chocolate Peanut Butter Fudge Bomb is a melty, gooey slice of paradise!

Ingredients

  • Chocolate shell
  • 300g dark chocolate
  • Frosting
  • 250g softened unsalted butter (softened)
  • 250g powdered sugar
  • 1 tsp vanilla extract
  • 4 tbsp crunchy peanut butter
  • Brownies
  • 75g plain flour
  • 75g cocoa
  • 300g castor sugar
  • 300g butter
  • 300g chocolate
  • 6 eggs
  • 4 tbsp crunchy peanut butter
  • Chocolate Sauce
  • 200gm good quality dark chocolate
  • 25g butter
  • 25g brown sugar
  • 125ml cream

Steps

  1. Chocolate shell
  2. Add chocolate to a large microwave safe bowl, stirring each time until smooth. Add to half sphere molds. Use the back of a spoon to bring the chocolate right up to the top of the mold to make sure the entire half molds are coated. Turn the mold upside down onto a baking tray to remove all excess chocolate from molds. Chill for 20 min or until set completely. Carefully remove. Repeat until you have 8 half sphere chocolates.
  3. The chocolate molds are called: Martello Polycarbonate Chocolate Mold Half-Sphere 100mm, 2 cavities
  4. Frosting
  5. Use a stand mixer or hand mixer to soften butter in a large bowl and mix for 5 minutes so it gains some volume and goes pale in colour.
  6. Add the powdered and mix on low speed to begin with. Once the sugar has mixed in enough with the butter, bring to high speed and whip for another 6-8 minutes until the buttercream becomes fluffy. Add peanut butter and mix until well combined.
  7. Brownies
  8. Preheat a fan forced oven to 175C (340F). Spray an 8 by 8 inch square pan with non stick cooking spray and lay the bottom with parchment paper. Set aside.
  9. Add butter and chocolate to a microwave safe bowl. Microwave for 20 seconds at a time and repeat until it becomes smooth.
  10. Add flour, eggs, sugar to a large mixing bowl and mix using a whisk until smooth.
  11. Add batter to baking tin lined with baking paper. Add peanut butter on top and use a tooth pick to swirl. Bake for 30 min or until a pick comes out with moist crumbs. Once it’s cooled, cut into small cubes.
  12. Chocolate Sauce
  13. Add all the ingredients into a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Any left-over sauce can be stored in an air tight container for up to 3 months.
  14. To put it all together fit the end of a piping bag with a Wilton 8b star tip and frost some bulbs of frosting onto your serval surface/plate.
  15. Add one half of the sphere on top. Add some bulbs of buttercream on the inside and add some brownie cubes. Add some chocolate sauce around the rim of the chocolate sphere and add the second sphere on top.
  16. Pour hot chocolate sauce on top to melt the chocolate spheres when serving.