8 ounces bittersweet chocolate, broken into small pieces
4 tablespoons unsalted butter, cubed
1/2 cup heavy cream
3/8 teaspoons kosher salt
Heat the oven to 350° F. Spread the cashews in a medium baking dish, and toast in the oven until lightly browned, 10 to 15 minutes, shaking the pan every few minutes. Let cool completely.
In a blender or a food processor, combine the cashews and sugar and pulse to a powdery paste.
Heat an inch of water to a gentle simmer in the base of a double boiler. Set the top pan on the double boiler base, and add the chocolate to the top pan. When it’s melted, turn off the heat. Whisk in the butter, a few pieces at a time. Then beat in the cream. Remove the top pan from the base and set it on a counter. Stir in the cashew mixture and the salt. Divide among two 8-ounce jars. Let cool, then seal, and chill. Bring to room temperature before serving.
1 cup raw cashews