How to Replace Cream Cheese in Truffles
- 1). Chop 21 ounces of the bittersweet chocolate as fine as possible, and place it into a large bowl. Place the remaining chocolate to the side.
- 2). Place the heavy cream into a heavy-bottomed saucepan, and heat over a medium flame. When bubbles begin to form around the edges of the cream, remove from the heat.
- 3). Pour half of the cream over the finely chopped chocolate, and whisk to combine. Pour the remaining cream, and stir again. Pour the melted chocolate onto a sheet tray, and cover with plastic wrap. Cool at room temperature for four hours or overnight.
- 4). Use this ganache as you would in your cream cheese truffle recipe, or you can make traditional truffles. Form the ganache into small balls and place on a baking sheet. Allow to cool again. Melt the remaining chocolate over a double boiler or in the microwave until it is smooth when stirred.
- 5). Dip the ganache balls into the melted chocolate to cover. Let cool until the chocolate coating is hard.
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