Penny Sous

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.