Cream Cheese White Chocolate Truffle - cream cheese

Method

• Bring the cream cheese to room temperature or heat in the microwave to soften.
• Chop the walnuts and dried fruits into moderately fine pieces.
• Chop the white chocolate finely and microwave in a heat-resistant dish to soften.
• Mix well until all the chocolate is smoothly melted.
• Put the cream cheese in a bowl and use a whisk to whip until smooth.
• Add the sugar and mix.
• Add the rum and continue mixing.
• Now add the melted white chocolate and mix it in.
• When it becomes smooth, add the walnuts and dried fruits.
• Mix everything together.
• It's fine to leave it in the bowl but if you want it to harden quickly, spread it flat and cool it in the refrigerator until it becomes easier to roll.
• Chilling it for about 2 hours should be fine.
• Sift cocoa powder into a bowl and lightly coat your hands with butter or moisten them and form the dough into balls.
• Roll around in the cocoa powder to coat.
• The balls are difficult to handle while they're still sticky, but once they're coated with cocoa powder, you'll be able to shape them nicely.
• Sprinkle cocoa powder through a tea strainer and onto the chocolate from above.
• Leave in the fridge for at least 1.5~2 hours, or chill overnight until hardened.
• Then they're finished.
• They are so soft that they melt in your mouth.
• Before wrapping, sprinkle cocoa powder one more time for that extra touch to improve the presentation.
• P.S.
• These smell and taste wonderful if you mix in about 1/2 teaspoon of cinnamon powder with the cocoa powder.
• Please give it a try.