Main Ingredients:

See below ingredients

Cooking Preparation of the Recipe:

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 (get it in
a gourmet food store or well stocked supermarket) 1/2 cup toasted
coconut 1/2 cup finely chopped pistachio nuts
Makes about 18 truffles
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.
9.) Chocolate Truffles
2 pounds of Belgian chocolate (or any brand of good quality
chocolate) one quart of heavy cream 1/4 lb. unsalted butter 1/3 C
liqueur of choice
cocoa powder
Serves 4 (just kidding.... this makes over 2lbs. of truffles, but they
are incredibly addictive)
Melt chocolate and cream over a double boiler. Whisk in butter and
liqueur. Continue to whisk as the mixture cools and thickens. Pour
into quart containers and refrigerate. To serve, scoop out with
melon baller, roll in powdered cocoa.

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