Ingredients : 8 oz. cream cheese at room temperature 5 oz. white chocolate 4 cupsconfectioner's sugar 1 tsp. grated fresh ginger root 18 medium fresh strawberries ¼ cup finely minced crystallized ginger ½ cup toasted coconut ½ cup finely chopped pistachio nuts
Directions : 1. 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. 2. Use a small melon baller (or small spoon) to scoop out the center of each straw-berry, half way down each fruit. Pat strawberry dry. Put a little crystallized ginger into each strawberry. 3. 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.
