In a food processor, finely grind Kinnikinnick Gingersnaps. In a bowl, mix cream cheese until soft. Add ground gingersnaps, lemon juice and zest. Mix until combined and texture is soft. Divide mixture into 17 portions. Flatten each portion into a disc and place a cranberry in the middle. Pull the batter up and around the cranberry to completely cover. Form into a ball (careful not to squish the cranberry). Repeat with remainder.Let set in fridge for 4 hours or overnight. Pull truffles out of refrigerator 10 minutes prior to dipping in chocolate (this will help prevent the chocolate from cracking).
In a medium sauce pan melt chopped chocolate and shortening. Remove from heat and cool slightly.
Directions (To Finish)
Use a fork to dip truffles in melted chocolate, allow excess chocolate to drip off prior to placing on parchment paper. You may want to dip truffles twice. Option: Garnish with sugar ginger mixture prior to chocolate setting. Let set in the refrigerator for 30 minutes or overnight. Yields 17 truffles
Tips & Variations
- Frozen or fresh cranberries will work. Garnish with candied ginger peel for another option.
- Storage suggestions: Truffles can be stored in the refrigerator until ready to use, up to 1 week.