• Email
  • Pin It

Cream Cheese Fudge and White Chocolate Ganache


Contributed by:

Cream Cheese Fudge and White Chocolate Ganache


0 comments | Leave Comment

1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...


Cream Cheese Fudge and White Chocolate Ganache

This fudge comes together easily for a Passover Dessert everyone will be clamoring for. The cream cheese adds the perfect texture and flavor to make this dessert particularly unique.


  • Prep Time : 25 min
  • Ready Time : 25 min


Yield: 1 12x9” baking dish


    Cream Cheese Fudge

    • 6oz bittersweet chocolate, chopped
    • 1 Cup Chopped Walnuts
    • 2 cups Temp Tee Whipped Cream Cheese
    • 1 cup unsweetened cocoa powder
    • 3 cups powdered sugar
    • 1/4 teaspoon Salt

    White Chocolate Ganache

    • 5 bars White Chocolate (500 grams, 17.5 ounces)
    • 1 Cup Heavy Cream
    • 1 Tablespoon Granulated Sugar
    • 1 Tablespoon Butter


    Cream Cheese Fudge

    Melt the Chocolate in a double boiler. Place the walnuts on a parchment lined sheet pan and roast in the oven for 10 minutes at 350 degrees F.

    In an electric mixer with the whisk attachment whip the cream cheese on high until light and fluffy. Lower the mixer to the lowest speed and slowly pour in the melted chocolate. Add the cocoa powder, powdered sugar and salt and whip until totally combined. Fold in the chopped walnuts. Pour the mixture into a lightly buttered or parchment lined 13″9 inch baking pan and chill overnight or until firm.

    White Chocolate Ganache

    Chop the white chocolate into small pieces and place in a heat safe bowl.  In a saucepan bring the heavy cream, sugar, and butter to a boil. Pour the cream mixture over the chocolate and slowly whisk with a small balloon whisk until the chocolate is totally combined. Add the butter and whisk again until smooth and creamy. Pour the ganache over the fudge and let set up in the refrigerator for one hour.

    About Harmony Sage Fried


    I am a mother of two wild boys and a pastry chef currently living in Northern Israel. Having a natural affinity for all bread products I spend most of my time up to my elbows in dough or in front of a hot oven. All worth it for that perfect bite.

    Leave a Reply

    Log in or Join For Free or leave a reply as a guest

    Your email address will not be published. Required fields are marked *


    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

      Notify me of follow-up comments by email

    Posted in