Peanut Butter Chocolate Bon Bon with Bournville Recipe

Directions

In a medium mixing bowl, add your desired amount of smooth or crunchy peanut butter. Pour in honey (or maple syrup if preferred) to sweeten.

Melt the coconut oil slightly if it's solid, then add it to the bowl. The coconut oil will help to bind the mixture and add a smooth texture, while also helping it firm up when chilled.

Add Cadbury Cocoa Powder to the bowl. The cocoa gives the filling a rich, chocolatey flavor.

Finally, stir in coconut flakes or desiccated coconut, depending on your texture preference.

Fold them in gently until evenly distributed. This adds a pleasant crunch and a tropical touch to the filling.

Using clean hands or a spoon, divide the mixture into5-6 equal portions. Roll each portion into small oval-shaped balls, or shape them according to the molds you’ll be using (e.g., round, rectangular, or custom shapes). Ensure each piece is compact and fits neatly inside your mold, as this will form the center of your chocolate.

Place the shaped filling pieces onto a parchment-lined tray or directly into the molds if you’re using them. Refrigerate for at least 10 minutes or until firm to the touch. This helps the filling set properly, making it easier to coat or work with in the following steps (like dipping in chocolate).

Break the chocolate into small, even-sized chunks to ensure it melts uniformly. Place the pieces in a microwave-safe bowl and heat in 20–30 second bursts, stirring well after each interval. Continue until the chocolate is completely smooth and melted.

Pour or spoon half of the melted chocolate into your moulds. Tilt or rotate the moulds slightly to ensure the chocolate coats the bottom and a little up the sides evenly. This will form the base shell for your filled chocolates. Use the back of a spoon or a pastry brush to spread the mixture evenly, if needed.

Place the moulds in the refrigerator for 5 to 10 minutes, or until the chocolate has firmed up. Keep the remaining melted chocolate warm (e.g., over a warm water bath or in a heatproof container near a warm surface) - you will use it later to seal the top of the moulds after adding your filling.

Take the prepared peanut butter balls out of the refrigerator. Place one ball into each chocolate-lined mould, gently pressing it in so it sits snugly but without touching the bottom (leave a bit of space for the chocolate base to remain intact). Ensure the filling doesn’t rise above the edge of the mold to ensure a smooth chocolate seal on top.

Spoon or pour the remaining melted chocolate over each mould to completely cover the peanut butter filling. Tap the moulds gently on the counter to remove any air bubbles and to level the surface.

Place the filled moulds back in the refrigerator for about 1 hour, or until the chocolate has fully set and hardened.

Once fully set, carefully pop the chocolates out of the moulds by gently pressing or flexing them. Optionally, you can garnish with some colorful sprinklers. Enjoy your homemade peanut butter-filled chocolates immediately, or store them in an airtight container in a cool place.

Store in an airtight container if not serving immediately.