INGREDIENTS

INSTRUCTIONS

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 >>>  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 155
Calories From Fat: 108
Total Fat: 12.8g
Cholesterol: 17mg
Sodium: 18.5mg
Potassium: 36.1mg
Carbohydrates: 11.3g
Fiber: 1.2g
Sugar: <1g
Protein: 1.8g