Penny Sous

1. 1

   Toast the peanuts on a baking sheet in the preheated oven until golden brown, about 6 to 7 minutes.

2. 2

   Remove the peanuts from the oven and set aside until needed.

3. 3

   Heat the heavy cream and the peanut butter in a 1 1/2-qt saucepan over medium-high heat.

4. 4

   Stir with a whisk to combine thoroughly.

5. 5

   Bring the mixture to a boil.

6. 6

   Place 6 ounces of semi-sweet chocolate in a stainless steel bowl.

7. 7

   Pour the boiling cream and peanut butter mixture over the chocolate, and allow to stand at room temperature for 5 minutes.

8. 8

   Stir until smooth.

9. 9

   Refrigerate the peanut butter ganache for 30 minutes.

10. 10

    Cover the bottom of a baking sheet with film wrap.

11. 11

    Heat 1 inch of water in the bottom half of a double boiler over medium heat.

12. 12

    Place the remaining 8 ounces of semi-sweet chocolate in the top half.

13. 13

    Heat the chocolate uncovered, while stirring constantly, until it has melted, about 4 to 5 minutes.

14. 14

    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.

No additional tips available.