Chop the white chocolate into coarse pieces and melt together with the butter slowly and on the lowest setting in a water bath. (Please really do not use too high a temperature, otherwise the white chocolate will burn and clump and not combine with the butter).
When the chocolate is melted, add in the packet of vanilla sugar.
Remove the chocolate from the heat. Now slowly add the cream cheese by the spoonful.
Always stir vigorously. (It’s best to use a hand mixer here, which whips the cream up nicely, so it becomes fluffier and creamier, but that’s up to you).
The cream must be stirred until there are no more lumps. The cream cheese must have completely combined with the chocolate-butter mixture.
(The whole thing can also be prepared in the microwave.
Be careful not to melt the chocolate on the highest setting or it will burn.)
When everything is well mixed, pour the cream into a jar and close tightly. Place in the refrigerator and allow to 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 no time, keeps fresh for at least 4 weeks (it did not last longer in our house) and is something for sweet tooths. You can use it with milk or dark chocolate, but also with nut chocolate or other varieties, depending on taste and preference.
But here please pay attention to the amount of sugar!
