I'm making the Sweetheart Truffles in the new issue of TeaTime for a dinner party on Thursday. My problem.... the truffles are made with cream cheese, candied cherries and diced almonds, covered with melted white chocolate. I've also refridgerated my cream cheese items and am wondering if I will be able to make these ahead of time and fridgerate them even though they will be covered in white chocolate. The recipe doesn't give any instructions as to how soon they need to be served after making them or whether they need refridgeration till served but still... I've made the insides and frozen them per the instructions, but would like to get these done and move on to the cake balls ( a newbie for me!). Any and all advice please!
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