Chocolate Cream Cheese Recipe

This chocolate cream cheese combines real homemade cream cheese with delicious milk chocolate for a delectable treat that is easy to make at home!

Is there anything better than milk chocolate? Perhaps chocolate cream cheese – right?  Chocolate is by far the most tempting, delicious treat and mixing it with cream cheese creates the ultimate dessert.

You’ll be happy to know that this chocolate cream cheese is so incredibly simple to make. With just a few ingredients and time, of course, you can make a lush chocolate cream cheese to enjoy on fresh fruit or even shortbread.

This cream cheese takes a little over one day, but most of that time is spent waiting (not doing any labor intensive work). It’s simply a variation of our regular homemade cream cheese (made with raw milk and the proper culture/rennet).

Chocolate Cream Cheese 

If you scour the interwebs, you’ll find that there are many different variations of homemade (real) cream cheese.  Some of these are made via Bonny Clabber, others by straining homemade yogurt a little longer for a thicker yogurt-cheese type of texture. 

This avenue takes a different approach,  using mesophilic culture and rennet. If you live in a community where artisan cheese is popular, you might be able to get these items in a local cheese store.

For most of us though, Amazon or Cheesemaking.com are the best routes for the necessary supplies. Once you pick up these items, you can use them for other cheese varieties too (Halloumi, or Monterey Jack).

Making this chocolate cream cheese is a simple twist on the regular homemade cream cheese. Instead of leaving it plain (as we have before), simply stir your chosen melted milk chocolate into the cheese.


Our best experience comes with using Bakers Premium Chocolate Dipping Bowls, sold in the grocer. Throw the bowls in the microwave at 20-30 second intervals and stir between to melt. Once melted, allow the chocolate to come to the same temp as the cream cheese to prevent the cheese from curdling.

Stir it in, or simply add to your KitchenAid and whip until your heart is content. Then serve with your favorite sliced fruit (hello — strawberries!) or enjoy smothered on shortbread. It’s delicious either way.

This cream cheese will keep for a week when properly stored in a covered container in the refrigerator. 

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Chocolate Cream Cheese Recipe

Yield: 1.5 C.

Ingredients

• 5 C. heavy cream (use the cream skimmed off the top of your raw milk)
• 1/2 packet mesophilic culture
• 3 drops liquid rennet + 1 Tbsp non-chlorinated water
• 1 tsp sea salt
• 1 container Baker's Premium Microwavable Dipping Chocolate

Instructions

1. Pour the milk into a heavy bottom pot and slowly warm to 70 degrees F. If you allow your milk to sit out at room temperature for 45 min first this happens quickly.
2. Sprinkle your 1/2 packet mesophilic starter on the top of the milk. (Simply cut the packet open, and use a knife to divide the culture in half. Re-wrap the other half back up in the foil to use for later.)
3. Allow to sit for 1 minute to hydrate, then stir in gently for 30 seconds using an up and down motion.
4. Add your diluted rennet and stir gently for 30 seconds using an up and down motion.
5. Cover the pot and allow the mixture to sit, undisturbed, for 24 hours.
6. Line a generous strainer with 90# cheesecloth or a large, clean, tightly-woven dish towel. Place the strainer over a larger pot.
7. Pour the cream cheese over the strainer; sprinkle with sea salt. Tie up the corners of the cheesecloth to form a bag and hang from a spoon over an elevated pot. I find that mine hangs nicely on a large wooden spoon balanced over my Vitamix. Place everything on the top shelf of your refrigerator to strain 12 hours (or, overnight).
8. Transfer the strained cheese to your KitchenAid mixer bowl.
9. Place the Bakers Premium chocolate in your microwave and melt at 30 second intervals, stirring between. Once melted, allow the chocolate to come to room temperature (it will not harden).
10. Pour or spoon the melted chocolate in the mixer bowl with the cream cheese. Whip with the paddle attachment until combined.
11. Enjoy with fresh fruit or shortbread. Store in the refrigerator, in a tightly covered container.

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Have you ever made cream cheese?   

If chocolate isn’t your thing, try mixing in your favorite herbs and spices to make a lovely herbed cream cheese that you can spread on your breakfast sourdough bagels.

Love this recipe? You might want to try some of our other favorites:

Sourdough Bagels