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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