Penny Sous - peanuts

Method

• 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 1 1/2-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.