2 cups semi-sweet chocolate chips
1/2 cup sour cream
1 tsp. lemon juice
2 cups ginger-snap crumbs
1 cup icing sugar

2 cups powdered sugar
1/3 cup shortening
2 TBSP. light corn syrup
5 tsp. milk (5 to 6 tsp.)

Melt chocolate chips and sour cream together in a heavy pot over low heat. Add in lemon juice. Stir often. (Be careful not to let it boil). Remove from heat. Add cookie crumbs and icing sugar together in a bowl. Stir into chocolate mixture. Shape dough into 1 inch balls. Dip balls into gingerbread frosting.

Mix all ingredients until smooth and spreadable.