Peanut butter plops

We're still searching for a good name for these.  "Peanut Butter Plops" was DH's idea...he thought it was funny!

Peanut Butter Plops

3/4 c peanut butter
1/4 c sour cream
2 T heavy cream
1/4 c plus 2 T powdered sugar
1/4 t vanilla extract

1 1/4 lb bittersweet or semisweet chocolate squares

Dry-roasted peanuts, chopped coarsely for tops

Mix the peanut butter through the vanilla very well and refrigerate until stiff.  Place 36 foil muffin cups on 2 cookie sheets. Melt 1/2 lb chocolate (for the bottoms) in a glass measuring cup in the microwave, 2-1/2 minutes stirring ever 30 seconds.  Drop 1/2 t of chocolate into each mini muffin cup, using the small end of a melon baller. Spread the chocolate evenly across the bottoms. Freeze for just a few minutes until chocolate is set.

Drop 1 t peanut butter mixture into each cup, using the large end of the melon baller.  Flatten, using a silicone muffin cup.  Return to freezer while you melt the rest of the chocolate (3/4 lb for the tops).  Spoon enough chocolate (about 1 teaspoon, the large end of the melon baller) into each cup to cover filling completely. Sprinkle each peanut butter cup with a small amount of chopped peanuts before it hardens. Return to freezer for a few minutes to set.

Note about chocolate: If you start with chocolate that is already tempered, heating it gently will probably not cause it to lose temper.  If it does, and the chocolate is looking dull, here's the method I use to bring it back to temper: Temper