Strawberry Truffles

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.

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