1 (12-ounce) package milk
or bittersweet dark chocolate, finely chopped
3 cups chopped toasted salted peanuts
Melt the chocolate in
the top of a double boiler over hot water; set aside briefly.
Replace the water in the
bottom pan with lukewarm tap water, set the pan of chocolate
on top of this, and stir gently to reduce the temperature of
the chocolate, about 10 to 15 minutes. It will begin to get a
bit thicker as it cools. Again remove the top pan of chocolate
from the water and replace the water in the bottom pan with tap
water that is a few degrees warmer than the chocolate. Set the
pan of chocolate over the bottom pan with warm water. Stir the
peanuts into the chocolate, making sure to thoroughly coat them
with chocolate.
Line a baking sheet with
parchment or waxed paper. Spoon out clusters 1-inch in diameter
onto the sheet, leaving 1-inch of space between them. Let the
clusters firm up at room temperature or chill them in the refrigerator
for 15 minutes, then place them in paper candy cups.
