Semi Sweet & White Chocolate with Peanut Butter and Raspberry
Recipe by Sherry Wilhite (@sherrywilhite)
Servings
40
Total Time
1 HOUR
Calories: 101 |
Protein: 2g |
Carbs: 18g |
Fat: 2g |
Fiber: 0g
Ingredients
Dark Chocolate Hearts:
- 1 1/4 cups semi sweet chocolate chips
1/2 cup
PBfit Original
- 3 to 4 Tbsp water
- 3 Tbsp rasberry jam of choice
- 2 silicone ice trays- heart shaped or similar 7.5 by 6.7 by 7.05 size inches
- 1 1/4 cups white chocolate chips
White Chocolate Hearts:
1/2 cup
PBfit Chocolate
- 2 Tbsp water
- 3 Tbsp raspberry jam
- 1/4 cup semi sweet chocolate chips
Directions
Dark Chocolate Hearts:
- Have all ingredients measured out. Make space in freezer for chocolates to set. Have a flat space to rest chocolate on a tray. I am making the semisweet chocolate first, white chocolates after, two batches.
- Start by making the peanut raspberry filling. Mix 3 Tbsp water and raspberry jam into ½ cup of PBfit Peanut Butter Powder to make the filling for the semisweet chocolates, depending on the raspberry jam, if needed then add 1 Tbsp more of water.
- Melt chocolate in Pyrex measure cup for 1 minute, remove and stir until chocolate is melted completely.
- Add 1 Tbsp of melted chocolate into trays pop in the freeze for 3 mins remove.
- Add 1 Tbsp of peanut raspberry filling on top of chocolate, freeze for 3 mins remove, fill with 1 Tsp melted chocolate to cover completely. You will get 20 chocolates in total, freeze for 10 minutes remove from trays onto plate. Cover with plastic wrap and place in fridge. Wash and dry trays for making the white chocolates!
White Chocolate Hearts:
- Start by making the chocolate peanut butter filling. Add 1/4 cup of semisweet chocolate in microwave for about 30 seconds stir until melted. Mix in 2 Tbsp of water into PBfit Chocolate Peanut Butter Powder with raspberry jam stir. Add in melted chocolate until thick and smooth.
- Melt white chocolate in microwave for 1 minute remove stir until completely melted and smooth.
- Add 1 tsp melted chocolate in trays. Pop in the freezer for 3 minutes and remove.
- Add 1 tsp chocolate peanut raspberry filling on top of chocolate pop into freezer for 3 minutes then remove.
- Add in 1 Tsp white chocolate on top of filling to cover all chocolates freeze for about 10 minutes. Remove chocolates for trays onto plate. Chocolates are ready for snack or dessert time. You can package them separately or mix together into container or ziplock for anytime snack. These chocolates can be made for any festive holiday. Use holiday silicone shape trays. I use heart shaped trays for Valentine’s Day. I made 40 pieces of chocolates. You can also make 20 pieces just make one of the recipes.