8 oz. cream cheese at room temperature
5 oz. white chocolate
4 cups confectioner’s sugar
1 tsp. grated fresh ginger root
18 medium fresh strawberries
1/4 cup finely minced crystallized ginger
1/2 cup toasted coconut
1/2 cup finely chopped pistachio nuts

Melt white chocolate in the top of a double boiler, let cool.
Beat together the cream cheese, sugar and ginger root until smooth.
Add melted white chocolate and mix well. Chill for at least 1 hour or
until easy to handle. Use a small melon baller (or small spoon) to
scoop out the center of each strawberry, half way down each fruit. Pat
strawberry dry. Put a little crystallized ginger into each strawberry.
Shape the cheese mixture around the fruit. Coat one end in the
toasted coconut, the other in the pistachio nuts. Place truffles in candy
cups and chill until serving time.

Makes 18 truffles.

This entry was posted on Friday, September 29th, 2006 at 2:47 am and is filed under candy. You can skip to the end and leave a response. Pinging is currently not allowed.