1 bag of chocolate chips (I usually use Ghirardelli or Guittard)*
1 8 oz cream cheese, at room temperature
1/3 c of butter, room temperature
1 1/2 tsp vanilla
1 c powdered sugar (I usually use a little less)
Beat the cream cheese. Melt the chocolate and butter together in microwave; beat into cream cheese. Add vanilla and PS; beat well. It thickens as it cools (you may to pop it in the fridge for a while). You can soften it for a few seconds in the microwave if it gets too thick to spread.
This can be made with dark/milk or white chocolate. I sometimes mix dark & milk chocolate.
You can also add Lorann flavors like creme de menth or any other flavors that you like. I don't even use a dam with the filling & have never had a problem (I do refrigerate my cakes)
What size bag of choclate chips please? And you answered all of my questions! lol
I don't have any at home right now but I want to say they are 11.5 oz. You can use the Hershey's chocolate chips too. I just prefer those other brands.
Sounds lovely Goreti, tfs. I don't know if you have it over there, but in the UK, Kraft have recently bought out a chocolate flavour Philadelphia cream cheese. I immediately thought - 'ick'! But now I'm wondering if it might work well for a butter cream................
Katy, if they have, I haven't seen it.
Chocolate cream cheese??? What will they think of next? I have not seen it either, but if I do find it, I will definitely try it. Can't be too bad - chocolate is great, cream cheese is great.....
For this cake, I bought the Ghirardelli at the local Walmart. I did a mix of milk chocolate (Ghirardelli) and Belgium dark chocolate from Trader Joe's. My daughter gets the Trader Joe's Pound Plus bar of imported Belgium chocolate whenever she goes to Gillette Stadium. There is a Trader Joe's close to the stadium. The Guittard there is a local candy store that usually has it and Merkens too.