Triple Chocolate Peanut Butter Truffles - white chocolate

Method

• Line an 8x8 or a 9x9 inch pan with foil and spray with vegetable oil.
• Melt white chocolate using the double boiler method or a metal bowl on a saucepan filled halfway with warm water.
• Melt slowly, stir the chocolate after it has begun to melt and continue stirring every minute or so.
• After 6-8 minutes, when the chocolate is three-quarters melted remove top pan from heat and stir until chocolate has completed melted and chocolate is smooth.
• Immediately stir in peanut butter and stir until smooth.
• Pour into prepared pan and let sit 30 minutes at room temperature then refrigerate 30 minutes until firm.
• Prepare milk chocolate layer the same as the white layer.
• After the addition of the peanut butter remove pan from fridge and add milk chocolate layer.
• Let sit at room temperature for 30 minutes then back in the fridge for another 30 minutes.
• Prepare dark chocolate layer using the same method.
• Remove pan from fridge, add dark layer to milk chocolate layer, keep at room temperature 20 minutes, refrigerated for 1 full hour or until top layer is firm to the touch.
• Remove pan from fridge and lift from pan.
• Turn upside down onto a cutting board and peel away the foil.
• Let stand at room temperature for a few minutes then trim the edges so sides are smooth.
• Make 9 cuts vertically the horizontally giving you approximately 81 squares.
• Store in an airtight container in the fridge and serve slightly chilled.