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Cookies, Candy & Desserts

Strawberry Truffles - 2005
​​​​​​​​​​Recipe courtesy of Sherry Nohl

​​INGREDIENTS
  • 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.

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  • Home
  • Breakfast
  • Breads
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  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking