White Chocolate Cream Cheese Truffles

My kids are very fond of Lindt truffles. Particularly the white chocolate ones. I have a big doubt that since my husband likes them so much, he made them like it too and now they are all hooked on to it. Even when I don't buy it all the time, when I do, it becomes apparent how expensive these are.

A truffle basically is a thick chocolate ganache rolled into a ball and coated with either powdered sugar, cocoa or nuts. This recipe uses cream cheese. This one is not my recipe. When I was active on a cake decorating forum, one lady had shared this recipe as one of the fillings she uses for her cakes. I have made this many times. With semi sweet chocolate, with milk chocolate chips and now, with white chocolate chips. I have used them in cakes as filling. Trust me on this one. It is to die for. It is that good. It stays in the freezer as long as your butter and cream cheese expiration dates. This is not a typical truffle which gets kind of hard. The softness of this depends on the type and quality of chocolate you use. White chocolate tends to stay soft compared to the semi sweet chocolate. If you are used to the not so soft ganache truffle, you might not like the texture of this. But, the taste is so much better since a little bit of tang of cream cheese adds a totally different palate stimulation.

Ingredients:
Cream Cheese - 8 Oz block softened (I used 1/3 fat cream cheese)
Confectioner's sugar - 1 cup
Butter - 2 TBSP
White chocolate chips - 12 Oz bag or 2 cups (Use good quality chocolate chips or baking bars. I used Ghirardelli white chocolate chips)
Vanilla or almond extract - 1 tsp

For Rolling:
Confectioner's sugar or cocoa or you could dip in melted chocolate.


Method:
Beat the cream cheese with confectioner's sugar well. Set aside. In a microwave safe bowl, melt butter and the chocolate chips together. Do this in the intervals of 30 seconds and stir after every 30 seconds. When the chocolate chips have melted, add it to the cream cheese and sugar mixture a bit by bit and beat. Add vanilla or almond extract and beat to combine. This will get thick once you add the chocolate chips.
You have couple of choices from this point. You could refrigerate it and make balls out of it after it chills for about 30 minutes. You can then roll them in powdered sugar or cocoa powder or nuts. Or you could coat them with melted chocolate bark or chocolate chips to get the hard coating. I just rolled them in powdered sugar. Quite a bit was consumed even before that anyway.
This is my entry to 'Kid's delight - Restaurant Recreation' started by Srivalli and being guest hosted by me.


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