Razzle Dazzle Recipes * Christmas Candy Recipes
"Your Source for Christmas Recipes Online"
1 (8-oz.) pkg. cream cheese, at room temperature
4 cups powdered sugar
1 tsp grated fresh ginger
5 ounces white chocolate, melted and cooled
18 medium strawberries, cleaned and hulled
1/4 cup finely minced crystallized ginger
1/2 cup toasted coconut *
1/2 cup finely chopped pistachio nuts
Beat the cream cheese, powdered sugar and grated ginger until
smooth. Add the white chocolate; mix well. Chill for at least 1 hour
or until easy to handle. If necessary, place in freezer, stirring
occasionally, for 30 minutes.
Using a very small melon baller, scoop out the center of each
strawberry halfway down each fruit. Pat berry dry inside and out.
Put a little crystallized ginger into each strawberry.
Shape the creamy cheese mixture around each strawberry. Coat one end
in coconut and the other end in pistachio nuts. Place the truffles
in candy cups. Chill until serving time.
Makes 18 truffles.
* To toast coconut, heat in a dry skillet over medium heat until the
coconut starts to brown. Stir occasionally; be careful not to burn.
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