Penny Sous
Yield
24 servingsPrep
20 minCook
25 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
peanuts
|
*
|
| ½ | cup |
heavy whipping cream
|
|
| 6 | tablespoons |
peanut butter
|
|
| 14 | ounces |
semi-sweet chocolate
null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
peanuts
|
*
|
| 118 | ml |
heavy whipping cream
|
|
| 9E+1 | ml |
peanut butter
|
|
| 404.6 | ml/g |
semi-sweet chocolate
null, null |
|
Directions
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 1½-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.
