Cranberry Ginger Truffles

Directions

Cranberry Ginger Truffle Filling

1. In a food processor, finely grind Kinnikinnick Ginger Snap Cookies.
2. In a medium bowl, mix cream cheese until smooth (approx. 5 - 7 minutes).
3. Add ground ginger snaps, lemon juice and zest to cream cheese. Mix until combined and texture is soft.
4. Divide filling into 17 portions.
5. Flatten each portion into a disc and place a cranberry in the middle.
6. Pull the filling up around the cranberry to completely cover.
7. Form into a ball (careful not to squish the cranberry). Repeat with remainder.
8. Let set in refrigerator for 4 hours or overnight. 
   

Coating

1. Place a medium pot ½ filled with water on stove top and bring to a boil.
2. Turn down heat to simmer. Place a heat proof bowl on top.
3. Add chopped chocolate and shortening to bowl and stir until melted.
4. Remove from heat and let chocolate cool slightly.
5. Pull Cranberry Ginger Truffle Filling out of refrigerator 10 minutes prior to dipping in chocolate (this will help prevent the chocolate from cracking).

Assembly

1. Line a baking tray with parchment. Set aside.
2. Using a fork, dip truffles in melted chocolate. Allow excess chocolate to drip off prior to placing on parchment lined baking tray.
   
3. Optional: Sprinkle with course sugar prior to chocolate setting.
4. Let Cranberry Ginger Truffles set in the refrigerator for 30 minutes or overnight. 

Yields 17 Truffles