Chop the white chocolate into large pieces and slowly melt together with the butter in a water bath on the lowest setting. (Please really do not use temperatures that are too high, otherwise the white chocolate will burn and clump and not be able to combine with the butter).
When the chocolate has melted, add the packet of vanilla sugar. Take the chocolate off the stove.
Now add the cream cheese spoon-white and slowly. Always stir vigorously. (It is best to use a hand mixer here, which whips the cream nicely, so it becomes fluffier and creamier, but that is up to you.)
The cream must be stirred until there are no more lumps to be found.
The cream cheese must have completely combined with the chocolate and butter mixture.
(The whole thing can also be prepared in the microwave. But please be careful and do not melt the chocolate on the highest setting, otherwise it will burn).
When everything is well mixed, pour the cream into a glass and close it tightly. Put in the fridge and let it set.
The chocolate cream can be eaten immediately, but I recommend resting for at least 24 hours. Then it becomes really firm or spreadable!
This cream or spread is prepared in a jiffy, stays fresh for at least 4 weeks (it didn`t last longer with us) and is something for those with a sweet tooth.
You can also work it with whole milk or dark chocolate, but also with nut chocolate or other types, depending on your taste and preference.
But please pay attention to the amount of sugar here!
Ingredients
Print Recipe
Pin Recipe