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!

Why don't you PM MacsMom? She is SO good about helping us out and that way she would see your post?

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).

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.

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

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).

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.

When I made this last week it was on the thin side too, esp. at room temp. Did cornstarch work?

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?

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

Thanks