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Triple Chocolate Peanut Butter Truffles

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Print Recipe

Ingredients:

................................................

Servings:	about scaling
Cook Time:	2 hours
Prep Time:	40 minutes
Cook Method:	chilled
Cook Temp:
Nutrition Facts

Directions:

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The American flavor fave of chocolate and
peanut butter makes a tempting presentation
with layers of white, milk, and dark
chocolate. Be sure to use all-natural salted
peanut butter, as it gives the confection a
more pleasing texture and taste. Truffles
may be frozen and recipe may be halved
(use an 8-by-4-inch loaf pan).

White chocolate layer
1 heaping cup finely chopped white
chocolate (about 6 oz.)
7 tbsp. (scant 1/2 cup) all-natural, salted
peanut butter, at room temperature

Milk chocolate layer
1 heaping cup finely chopped milk
chocolate (about 6 oz.)
7 tbsp. (scant 1/2 cup) allnatural,
salted peanut butter, at room temperature

Dark chocolate layer
1 heaping cup finely chopped dark chocolate
(about 6 oz.)
7 tbsp. (scant 1/2 cup) allnatural,
salted peanut butter, at room temperature

1. Line an 8-by-8- or 9-by-9-inch pan with foil
and spray with vegetable spray. Prepare
white chocolate layer. Melt chocolate using a
double boiler, or a metal bowl or saucepan
that will rest on top of a bottom saucepan. Fill
bottom pan halfway with water. Place white
chocolate in top pan. Heat water over medium-low
heat. If water begins to simmer, lower heat
so that water is barely steaming. Gently stir
chocolate after about 1 minute. Chocolate
should melt slowly — it should feel barely
warm to the touch. Stir every minute or
so, until three-quarters of the chocolate is
melted, about 6 to 10 minutes. Remove top
pan from heat and stir until chocolate has
melted and mixture is smooth.
2. Immediately stir in peanut butter until
smooth. Pour into prepared pan and let set
for 30 minutes at room temperature. Then
refrigerate until firm for another 30 minutes.
3. Prepare milk chocolate layer using the
same method, mixing in peanut butter as
soon as milk chocolate has melted. Remove
pan from fridge and pour milk chocolate
layer on top. Let set at room temperature
for 20 minutes, then return to fridge until
firm, about 30 minutes.
4. Prepare dark chocolate layer using the
same method, mixing in peanut butter as
soon as dark chocolate has melted. Remove
pan from fridge and pour dark chocolate
layer on top of milk chocolate. Let set at
room temperature for 20 minutes, then
refrigerate for 1 hour, until top layer is firm
when pressed with the back of a spoon.
5. Remove pan from fridge and lift foil out
of pan. Turn upside down onto a cutting
board and peel away foil. Let rest at room
temperature for 2 to 3 minutes, then trim
edges so sides are smooth. Cut 9 slices, both
vertically and horizontally, yielding about
81 squares. Store, refrigerated, in an airtight
container. Serve slightly chilled.

Recipe courtesy of Hannaford fresh magazine January-February 2009.

	1 cup	White chocolate chips
	21 Tbs	Peanut Butter, natural
	1 cup	Milk chocolate baking chips
	6 oz	Dark chocolate, chopped

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