In a food processor, finely grind Kinnikinnick Vanilla Wafers. In a bowl, mix cream cheese until soft. Add ground vanilla wafers, pumpkin puree, lemon juice and cinnamon. Mix until combined and texture is soft. Divide mixture into 17 portions and form into a ball. 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 cinnamon sugar mixture prior to chocolate setting. Let set in the refrigerator for 30 minutes or overnight. Yields 17 truffles
Tips & Variations
Storage suggestions: Truffles can be stored in the refrigerator until ready to use, up to 1 week.
To make Pumpkins: add orange food colouring to ¾ of melted chocolate mixture and green food colouring to ¼ of melted chocolate mixture. Dip truffles in orange chocolate and let set slightly. Pipe leafs and veins on with green chocolate