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Penny Sous * Part 1 Of 2

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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 tb 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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