Line a tray or a flat tupperware with parchment paper.
Add softened cream cheese into a bowl and mix until smooth.
Add white chocolate into a separate bowl and warm in a double broiler to melt.
Add the melted chocolate (step 3) into the cream cheese (step 2). Also add warm heavy cream (heated in a pan) and mix.
Rest the bottom of the bowl in ice-cold water and chill until smooth. Or, chill in the fridge for 30 minutes.
Pour into the container and chill in the fridge for 2 to 3 hours. You could also use a freezer if you're in a rush.
Chop up into desired sizes and coat with powdered sugar.
Shape roughly into preferred shapes.
Again, chill in the fridge. Leave for half a day for the ideal softness.
Shape it again to finish.
Story Behind this Recipe
A friend gave me a recipe to make a white chocolate and mascarpone cheese variation of my truffle recipe. It was so delicious that I've slightly changed the amount of ingredients for this one. I did many tests to put together this recipe because the taste really depends on how much cream cheese you add.
I recommend you use glazing sugar to coat the chocolate because it doesn't melt. You'll need to coat several layers when using powdered sugar because it melts as you do so.