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

Ingredients

Chocolate Coating

12 ounces milk chocolate, chopped
4 ounces bittersweet coating

Cheese Filling

1 pound white milk chocolate, chopped
1 pound brick-style cream cheese, room temperature

1/2 cup Gefen Confectioners’ Sugar

Tools

19” plastic chocolate log mold, 2” wide
textured sheet or silicone texture mat to fit the log mold

Directions

Prepare the Chocolate Coating

1.

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

2.

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.

3.

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

Prepare the Cheese Filling

1.

Melt white milk chocolate in a double boiler or microwave.

2.

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.