In a food processor, finely grind Kinnikinnick Vanilla wafers. In a bowl, mix cream cheese until soft. Add ground vanilla wafers, raspberry puree, 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 raspberry in the middle. Pull the batter up and around the raspberry to completely cover. Form into a ball (careful not to squish the raspberry). 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 additional lemon zest 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.