The Allure of Chocolate Cream Cheese (No, Seriously)
If you haven't tried chocolate cream cheese yet, well... isn't it about time?
Although I've written about chocolate cheese in the past, the concept of chocolate cream cheese actually caught me by surprise. I suppose that, for some reason, it was easier to comprehend a mixture of cheddar and chocolate.
Maybe it's just that the other chocolate cheese is a solid, whereas the cream cheese variety is a spread...? Or maybe my brain has degenerated to the consistency of cream cheese over the years? Perhaps chocolate addiction has negative side effects after all...
Once again, my amazo-meter has been unexpectedly pegged by a new (to me) chocolate combination. How is this possible, after chocolate bacon bars, chocolate tofu mousse, and chocolate sauerkraut cake, much less chocolate-covered fish? Oh well... I'm glad my favorite food can still surprise me.
If you're a cook, you're probably aware that adding sour cream to chocolate can make a tasty icing (for certain values of "tasty"). I also know that cream cheese can make the basis of a good icing, even for brownies.
Well, it turns out that choco-cream cheese mixtures are better.
I became aware of this particular combo when I encountered it in the grocery store in the form of "Philadelphia Indulgence," which was described as a mixture of the classic tastes of chocolate and smooth Philly Cream Cheese. Well, what could I be other than intrigued?
Kraft claimed that it tasted great with fruit, or you could just gobble it with a spoon. They were right. Strawberries and bananas work well with it, but let me warn you: eating it right from the carton with a spoon is basically like eating cake frosting with a spoon. Not that there's anything wrong with that.
They offer milk chocolate, dark chocolate, and white chocolate versions. I got the dark (of course).Yum!
Some have likened chocolate cream cheese to Nutella, which the Euros can keep, thanks. Our version is better. And besides, we have peanut butter anyway.
So: here's a choco-cream cheese recipe you can use for frosting a small cake:
2 ounces of dark chocolate chips
1 cup of confectioner's sugar
4 ounces of cream cheese (about half a block)
1 tablespoon of butter
So: melt the butter and chocolate together in a double boiler, then pour it into a large bowl and let it cool to just above room temperature before you fold in the cream cheese and mix thoroughly. Then whisk in the sugar. If the concoction seems a bit runny, add extra sugar.
Your new frosting is ideal for cupcakes, cookies, or other small goodies. Or you can say to heck with the cakes and eat your chocolate cream cheese mix right out of the bowl!