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White Chocolate Truffle Filling is too thin - HELP!!

post #1 of 11
5/30/09 at 7:11am
Thread Starter 
I have 2 cakes on the go for this weekend - one chocolate & one lemon, I tried the chocolate truffle filling recipe, and its TO DIE FOR!

The chocolate worked out just perfectly. Here's my dillema:

I have a lemon cake (Macsmom's recipe) that I had made last week. I wanted to make the white chocolate truffle filling for it. My husband wanted the filling to taste like lemonade. I tried lemon extract - too much like lemon peel flavor, I added some lemon juice - not lemony enough, so I added lemonade concentrate until I got the flavor that I wanted. It tastes sooooo good!

The problem is that I darn near used up the whole can, and the filling isn't thickening up as I would like it too. I'm not sure weather I should add cream cheese, or more chocolate chips. I'm worried that the more I add, the more I would have to tamper with the flavor (and wind up in the same situation as now).

How can I thicken this filling without changing the nice, tart flavor?

Thanks in advance. I love, love, love this recipe!
Some people are afraid of heights, not me. I'm afraid of widths.

I intend to live forever . . . so far, so good.
Steven Wright
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Some people are afraid of heights, not me. I'm afraid of widths.

I intend to live forever . . . so far, so good.
Steven Wright
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post #2 of 11
5/30/09 at 7:14am
Why don't you PM MacsMom? She is SO good about helping us out and that way she would see your post?
Martha

********
Many people will walk in and out of your life, but only true friends will leave footprints in your heart. ~~ Eleanor Roosevelt
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Martha

********
Many people will walk in and out of your life, but only true friends will leave footprints in your heart. ~~ Eleanor Roosevelt
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post #3 of 11
5/30/09 at 7:21am
Thread Starter 
I did, but she hasn't responded yet . . .

I have to spend most of the day attending my son's Birthday party with friends, and I was really hoping to get a jump start on this cake before we leave . . . rather than the usual "stay up until 3:00 in the morning" to finish this cake. The last 2 B-day parties, I have practically fallen asleep before the guests leave - basically they just all met at my house & hosted themselves while I zoned out. (but they liked the cake).
Some people are afraid of heights, not me. I'm afraid of widths.

I intend to live forever . . . so far, so good.
Steven Wright
Reply
Some people are afraid of heights, not me. I'm afraid of widths.

I intend to live forever . . . so far, so good.
Steven Wright
Reply
post #4 of 11
5/30/09 at 7:28am
I've only made it once and I actually thought mine was almost too thick. The only other suggestion I would make is to post a new question and be specific. White Chocolate Truffle filling is too thin. HELP!! When I need an answer quickly, I try to make the subject one that the people who CAN help me will know what it is about.

When I want a stronger citrus flavor, I always use the zest. It doesn't take much ... but you don't like the lemon peel flavor, so ... I would probably go the more chocolate route before the more cream cheese. The cream cheese would change the flavor more and you know you don't want that.

Good luck. icon_smile.gif
Martha

********
Many people will walk in and out of your life, but only true friends will leave footprints in your heart. ~~ Eleanor Roosevelt
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Martha

********
Many people will walk in and out of your life, but only true friends will leave footprints in your heart. ~~ Eleanor Roosevelt
Reply
post #5 of 11
5/30/09 at 7:28am
you could try heating it again and adding lots of cornstarch. i don't really know what else you could do but i hope it goes well for you
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post #6 of 11
5/30/09 at 8:38am
Thread Starter 
I've added cornstarch and have my fingers crossed . . . I'll have to wait until after the friends party to put this baby together. I have everything all figured out in my head as to how to put the pieces together, and all the decorations are pretty much ready to go . . . I'm hoping this'll be fairly quick as long as this delicious filling thickens! (otherwise, my family & I will be enjoying "lemonade cheesecake" pudding for the next 2 weeks).
Some people are afraid of heights, not me. I'm afraid of widths.

I intend to live forever . . . so far, so good.
Steven Wright
Reply
Some people are afraid of heights, not me. I'm afraid of widths.

I intend to live forever . . . so far, so good.
Steven Wright
Reply
post #7 of 11
5/30/09 at 8:44am
if you keep it on low and keep stirring the pot moisture will evaporate from it over time... thats the only thing I can think of.
¢¾Sarah
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¢¾Sarah
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post #8 of 11
5/31/09 at 12:09pm
When I made this last week it was on the thin side too, esp. at room temp. Did cornstarch work?
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post #9 of 11
5/31/09 at 4:03pm
When I made lemon white choc truffle filling, I used lemon zest, lemon juice, & lemon extract. As someone else said above, the zest adds a lot of lemon flavor without making it too thin.
Sorry, don't know how you could thicken it up;(
Did you try putting it in the fridge for a while?
BTW, does a cake that's filled with this need to be keep in the fridge?
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post #10 of 11
1/24/12 at 10:54am
can anyone give me a link to this white truffle filling? I can't seem to find it.

Thanks
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post #11 of 11
1/24/12 at 11:16am
Quote:
Originally Posted by Rynae

can anyone give me a link to this white truffle filling? I can't seem to find it.

Thanks



I want it too please? Thank You!
I can do ALL things through Christ who strengthens me!
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I can do ALL things through Christ who strengthens me!
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