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Recipes Desserts Candies and Sweets
Recipes Desserts Candies and Sweets
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| Servings: | 18 |
| Author Notes: |
This recipe by Roxanne E. Chan of Albany, California was a the Grand Prize winning recipe in the 1997 Oxnard, California Strawberry Festival's Berry Off cooking contest. |
| Ingredients: |
8 ounces cream cheese at room temperature
5 ounces white chocolate 4 cups confectioner's sugar 1 teaspoon 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 |
| Instructions: |
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. |
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