Wash and de-stem red grapes.

In large zip-lock bag combine the chopped candied ginger and the cereal. Crunch inside bag until desired texture is found and flavors are combined. (I prefer leaving the mix a little coarser so they give a good crunch in the finished truffle.)

Using hands (I wear gloves) pinch off a small amount (just under 1/2 oz) of Redwood Hill Farm's Fresh Plain Chevre, slightly flatten out to make a small indentation for the grape.

Place grape in center of goat cheese and work the cheese around the outer coating of the grape, creating a smooth and even coating surrounding the entire grape.

Place the "naked" truffles on a flat resting tray until you finish coating all the grapes you are going to do for your event.

Take "naked" truffles and gently roll them in ginger and cereal mixture until evenly coated, transfer to your serving dish after each truffle is "seasoned". Enjoy!