Homemade Coffee Cream and Peanut Butter filled Chocolates are easy to make no cook, no bake decadent filled chocolate candies, perfect to give as edible gifts to your loved ones or as an indulgent treat for you and your family!

Step 1: INGREDIENTS/SUPPLIES NEEDED:

2 cups chocolate (dark or milk or combination of both)

¼ cup peanut butter (crunchy or creamy)

¼ cup condensed milk

1 teaspoon instant coffee powder

Chocolate molds in your favorite shape (I have used heart-shaped for the cream filling and Reese’s Peanut Butter Cups shaped molds for the peanut butter ones; you can use any that you have)

Step 2: INSTRUCTIONS TO MAKE FILLED CHOCOLATE CANDIES:

First make the filling for the coffee cream filled chocolates:

In a small bowl, add condensed milk and coffee.

Step 3:

Microwave for about 20 seconds or so till the mixture is slightly hot.

Mix well to make a creamy coffee flavored filling.

Do a taste test and add more coffee or condensed milk to suit your taste. Keep aside.

Step 4:

To make the peanut butter filling;

Take about ¼ cup peanut butter in a small bowl and heat in a microwave till soft and slightly liquidy.

Fillings are ready.

Step 5:

Melting the chocolate:

Chop chocolates into small pieces.

Step 6:

Place in a mixing bowl. You can either melt the chocolate in a microwave (in 30-second bursts till fully melted) or over a pan of simmering hot water, mixing continuously till melted and forms a smooth mixture.

Step 7: To Make the Reese’s Peanut Butter Chocolates:

Filling the mold:

With a small spoon (or if you prefer in a piping bag), pour small quantities of melted chocolate into each mold to fill it.

Take the chocolate mold used for Reese’s Peanut Butter cups and using a small spoon or a piping bag, fill all the molds with chocolates till the top of the mold. Tap the mold on the counter to remove air bubbles.

Step 8:

Tip the filled mold over a large bowl or the bowl of melted chocolate (if it is large enough) to remove excess chocolate and leave only a thin coating of chocolate in the mold.

Step 9:

Using a palette knife, remove excess chocolate from the edges to make it look neat.

Place the chocolate coated mold in the refrigerator for about 10 minutes to set.

Step 10:

After 10 minutes, remove from the refrigerator; chocolate shells are ready to be filled.

Gently fill each shell with a little bit of peanut butter; take care not to overfill.

Once all the shells are filled with peanut butter, gently tap the mold again on the counter.

Step 11:

Now bring the chocolate back to a molten state and spoon over the filled chocolate shells to encase the filling completely till the top of the mold without leaving any opening or gap.

Step 12:

Tap again to settle and level the chocolate.

Return to the refrigerator and chill the filled chocolates to set completely, about 10 to 15 minutes again.

Once the chocolates are completely chilled and set (if you are using a plastic mold, you will notice that chocolate at the bottom of the mold will look dry and will not stick to the mold)., overturn the mold over a tray and gently tap the mold until all the chocolates come out easily; if not, return to chill again.

Homemade decadent Reese’s Peanut Butter Cups are ready.