MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Penny Sous * Part 1 of 2
  Categories: Desserts, Chocolate
       Yield: 24 servings
  
 MMMMM-------------------KAREN PHILLIPS CBTX40A------------------------
      24    Whole Virginia peanuts
            -unsalted, shelled
     1/2 c  Heavy cream
       6 T  Creamy peanut butter
      14 oz Semi-sweet chocolate;
            -broken into 1/2 oz pieces
  
   Equipment: 3 baking sheets with sides, film wrap,
   instant-read test thermometer, cake spatula, 1
   1/2-inch round cookie cutter, parchment paper, pastry
   bag, medium straight tip
   
   Preheat the oven to 325 degrees. Toast the peanuts on
   a baking sheet in the preheated oven until golden
   brown, about 6 to 7 minutes. Remove the peanuts from
   the oven and set aside until needed.
   
   Heat the heavy cream and the peanut butter in a 1
   1/2-qt saucepan over medium-high heat. Stir with a
   whisk to combine thoroughly. Bring the mixture to a
   boil. Place 6 ounces of semi-sweet chocolate in a
   stainless steel bowl. Pour the boiling cream and
   peanut butter mixture over the chocolate, and allow to
   stand at room temperature for 5 minutes. Stir until
   smooth. Refrigerate the peanut butter ganache for 30
   minutes.
   
   Cover the bottom of a baking sheet with film wrap.
   Heat 1 inch of water in the bottom half of a double
   boiler over medium heat. Place the remaining 8 ounces
   of semi-sweet chocolate in the top half. Heat the
   chocolate uncovered, while stirring constantly, until
   it has melted, about 4 to 5 minutes. Transfer the
   melted chocolate to a stainless steel bowl, and
   continue to stir until the temperature of the
   chocolate is reduced to 90 degrees, about 5 minutes.
   
   Continued >>>
  
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