Bakingwhiz’s

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

Procedure:

1. Melt white chocolate in the top of a double boiler, let cool.
2. Beat together the cream cheese, sugar and ginger root until smooth.
3. 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.
4. 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.
5. Place truffles in candy cups and chill until serving time.

Serving Suggestion: Makes about 18 truffles.

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