Cookies, Candy & Desserts |
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Strawberry Truffles - 2005
Recipe courtesy of Sherry Nohl
INGREDIENTS
PREPARATION
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 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.
- 8 ounces cream cheese -- softened
- 5 ounces white chocolate
- 4 cups confectioner's sugar
- 1 teaspoon fresh ginger root -- grated
- 18 medium fresh strawberries
- ¼ cup crystallized ginger -- finely minced
- ½ cup toasted coconut
- ½ cup pistachio nuts -- chopped
PREPARATION
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 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.