| 1 | Equipment: 3 baking sheets with sides, film wrap, instant-read test thermometer, cake spatula, 1 ?inch round cookie cutter, parchment paper, pastry bag, medium straight tip |
| 2 | preheat the oven to 325 degrees. |
| 3 | Toast the peanuts on a baking sheet in the preheated oven until golden brown, about 6 to 7 minutes. |
| 4 | Remove the peanuts from the oven and set aside until needed. |
| 5 | heat the heavy cream and the peanut butter in a 1 ?qt saucepan over medium-high heat. |
| 6 | Stir with a whisk to combine thoroughly. |
| 7 | Bring the mixture to a boil. |
| 8 | Place 6 ounces of semi-sweet chocolate in a stainless steel bowl. |
| 9 | Pour the boiling cream and peanut butter mixture over the chocolate, and allow to stand at room temperature for 5 minutes. |
| 10 | Stir until smooth. |
| 11 | Refrigerate the peanut butter ganache for 30 minutes. |
| 12 | cover the bottom of a baking sheet with film wrap. |
| 13 | Heat 1 inch of water in the bottom half of a double boiler over medium heat. |
| 14 | Place the remaining 8 ounces of semi-sweet chocolate in the top half. |
| 15 | Heat the chocolate uncovered, while stirring constantly, until it has melted, about 4 to 5 minutes. |
| 16 | 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. |
| 17 | continued >>> |
