Raspberry Lemon Truffle

Directions

Raspberry Lemon Truffle Filling

1. In a food processor, finely grind Kinnikinnick Vanilla Wafers.
2. In a medium bowl, mix cream cheese until smooth (approx. 5 - 7 minutes).
3. Add ground vanilla wafers, raspberry puree, 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 raspberry in the middle.
6. Pull the filling up around the raspberry to completely cover. Form into a ball (careful not to squish raspberry). Repeat with remainder.
7. Let Raspberry Lemon Truffles 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 Raspberry 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. Let Raspberry Lemon Truffles set in the refrigerator for 30 minutes or overnight. 

Yields 17 Truffles