Chocolate Cheese Log

DifficultyAdvanced

Enjoy this white chocolate cheese confection in small slices—unless you can’t resist it!

[cooked-sharing]
Yields1 Serving
Prep Time45 minsTotal Time45 mins
Chocolate coating
 12 oz milk chocolate, chopped
 4 oz bittersweet coating
Cheese filling
 1 lb white milk chocolate, chopped
 1 lb brick-style cream cheese, room temperature
 ½ cup confectioner’s sugar
Tools
 19 plastic chocolate log mold, 2” wide
 Textured sheet or silicone texture mat to fit the log mold
For the Chocolate Coating:
2

Combine milk chocolate and bittersweet coating in a double boiler or microwave-safe bowl. Heat on low until melted and smooth.

3

Place mat in the mold and mark the mat where it extends beyond the mold. Remove mat from mold and place on a flat work surface. Using an offset spatula, spread 3/4 of the mixture over the mat as evenly as possible until your markings. Place into log mold and secure into mold, using large rubber bands if necessary.

4

Place in the refrigerator or freezer to set. Set aside the remaining chocolate.

For the Cheese Filling:
5

Melt white milk chocolate in a double boiler or microwave.

6

Stir cream cheese and confectioners’ sugar together by hand in a large bowl; do not use a mixer. Add melted white chocolate and mix to combine. Pour into chocolate crust. Tap log on the counter to settle the mixture. Place in the refrigerator to set.

7

Re-melt remaining milk chocolate. Spread across the bottom of the mold and place in the fridge to set.

8

Use a knife to gently loosen the log and turn over onto a platter. Enjoy this chocolate confection at cool room temperature for easiest slicing.

Category,

Ingredients

Chocolate coating
 12 oz milk chocolate, chopped
 4 oz bittersweet coating
Cheese filling
 1 lb white milk chocolate, chopped
 1 lb brick-style cream cheese, room temperature
 ½ cup confectioner’s sugar
Tools
 19 plastic chocolate log mold, 2” wide
 Textured sheet or silicone texture mat to fit the log mold

Directions

For the Chocolate Coating:
2

Combine milk chocolate and bittersweet coating in a double boiler or microwave-safe bowl. Heat on low until melted and smooth.

3

Place mat in the mold and mark the mat where it extends beyond the mold. Remove mat from mold and place on a flat work surface. Using an offset spatula, spread 3/4 of the mixture over the mat as evenly as possible until your markings. Place into log mold and secure into mold, using large rubber bands if necessary.

4

Place in the refrigerator or freezer to set. Set aside the remaining chocolate.

For the Cheese Filling:
5

Melt white milk chocolate in a double boiler or microwave.

6

Stir cream cheese and confectioners’ sugar together by hand in a large bowl; do not use a mixer. Add melted white chocolate and mix to combine. Pour into chocolate crust. Tap log on the counter to settle the mixture. Place in the refrigerator to set.

7

Re-melt remaining milk chocolate. Spread across the bottom of the mold and place in the fridge to set.

8

Use a knife to gently loosen the log and turn over onto a platter. Enjoy this chocolate confection at cool room temperature for easiest slicing.

Chocolate Cheese Log

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