I am not a Halloween lover. I can pass out over a cut on my finger, let alone looking at gory bloody body parts, zombies and such. So why am I posting something for Halloween? My Food Blogger Los Angeles group decided Halloween would be a good theme for this month’s meeting.
I really had to rack my brain to think of something to make. I knew it had to be cute, so I dug back into my childhood and remembered Casper, the friendly ghost. Yes, a cute and friendly ghost was my goal. I thought about all white food that could become a ghost. Off to Google I went. I discovered lots of ghoulish goodies like banana ghosts, mashed potato ghosts, & ghost pizzas, but it was the “boo”tiful ghost strawberries that got me really thinking.
The trick is using dried blueberries instead of strawberries, in the form of a truffle for my treat.
I took them for a spin in my food processor and then shaped them into my ghost base.
I drew some arms for my ghosts and put a piece of wax paper over it to pipe on the white chocolate. You can download my template by clicking here.
Originally I used organic vegan white chocolate in hopes of making a vegan treat, but tempering white chocolate proved to be a challenge I failed miserably at. So I cheated, yes I did. I went to Michaels and bought Wilton’s Bright White Candy Melts. Can I just say they work like a dream.
I dipped each base in melted white chocolate and simple pressed the arms gently into the body. I used 2 dried blueberries for the eyes. They stuck perfectly. And voila! Caspar was coming to life.
I kept them in the refrigerator until my party the next day. The nutty, fruity, sweetness combination makes these Halloween treats a winner.
- 2/3 cup red walnuts I used Sanguinetti red walnuts
- 1/2 cup + 32 dried blueberries for the eyes (I used Frieda’s Produce dried blueberries)
- 1/2 cup pitted & chopped California Medjool dates about 6 dates
- Dash of sea salt
- 1 bag 12 oz. of Wilton's Bright White Candy Melts or white chocolate of your preference.
To make the truffles:
Place the walnuts in the food processor and process until nuts are ground into small pieces, about 30 seconds.
Add the dried blueberries, chopped dates, and sea salt into the food processor with the nuts and process another 30 seconds.
Remove mixture from food processor and form 14 small balls out of the mixture by rolling them between your palms.
Place balls on a cookie sheet covered in wax paper. With your fingers pinch the balls to form a cone-like shape.
Put formed truffles in the refrigerator.
To form ghost arms:
Tape your arms template to a small cookie sheet. Put a piece of waxed paper over the template and tape the paper to the cookie sheet.
Melt 1/2 cup of white chocolate in the microwave according to the directions on the package.
Put melted chocolate into a snack size ziplock bag and cut a small tip off the edge and pipe chocolate following the template to form the arms.
Set cookie sheet in refrigerator for 10 minutes or until set.
To form ghosts:
Melt remaining chocolate in microwave.
Dip each truffle in the chocolate and place on the cookie sheet.
Gently press each arm into the truffle.
Press 2 dried blueberries in the top of the truffle for the eyes.
Repeat until all of the truffles are finished.
Place the prepared "BOO"Berry Truffles in the refrigerator until you need them.
Allow a couple hours to make these.
They were a hit at my FBLA meeting. The cute black plate came from Michaels as well.
I still don’t like Halloween, but I sure had fun making these “BOO”berry Truffles. I think you will too. To “BOO”, or not to “BOO”, that is the question I leave with you.
…and then, she paused for thought.
Disclaimer: I was given Sanguinetti Red Walnuts to taste and experiment with. All opinions are my own.