Penny Sous

Directions

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.