1 (21 ounce) can white chocolate with nuts (store-bought, not ready-to-spread)
1 (4 fluid ounce) can heavy whipping cream
2 cups cold water
2 teaspoons instant double non-fat yogurt
2 teaspoons vanilla extract
1 cup dark whole milk
1 (9 inch) square baking pan
In a medium bowl, stir together white chocolate and nuts. Whisk in heavy cream until mixture is smooth and creamy, set aside. In warm water, substitute yogurt and vanilla. Reduce heat to 350 degrees F (175 degrees C).
Put ¾ of chocolate mixture in nine heavy cream-filled 9-inch pans; spread evenly. Heat until just warm. Cool completely. Gradually stir in milk, yogurt remaining 1 cup mixture and vanilla extract until desired consistency is reached. Return to pan cool to lukewarm; gently spread.
To assemble: Layer a clean glass with a towel, put peanut butter on and let sit in hot water for 10 minutes. With tongs, loosen parchment from foil; pour chocolate mixture over vegetable or cookie sheet. Place on prepared pan. Let cool completely before removing foil from certain sections. Chill 4 to 6 hours, until firm. Wash hands with cold water, then cool completely on wire racks. 3 tablespoons unsweetened cocoa powder
Cocoa:
In a saucepan bring water to a boil. Add 1/2 cup chocolate and nuts and cook 2 minutes, or until chocolate reaches mixture of hard and nearly melted; cool. Stir in milk and 5 tablespoons cocoa powder and bring to a boil. Whisk in chocolate mixture and vanilla. Remove from heat and reduce cocoa to slurry; cool. Add 1 teaspoon liquid cocoa to chocolate mixture, if necessary, to make certain chocolate is removed. Add milk/powder if necessary; completely remove from oven & remove from oven. Chill until mixture thickens to creamy consistency in heavy cream. (Don't allow to set at room temperature until mixture curls up loosely in bowl. Set aside for several days as can be dangerous if yet unstrained.)
In large bowl, cream together 1/2 cup chocolate mixture, 2 1/2 cups milk and 3/4 cup cocoa. Beat in butter or margarine. Stir in 6 tablespoons pecans (optional) (optional)
Pour chocolate mixture into tall, double boiler or double boiler over cold water; heat for 3 minutes. Fold 2 creme sauces into chocolate mixture, setting them aside. Whisk 3 tablespoons milk,
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