These sweet & nutty BOOberry Truffles will be a ghoulishly delicious treat for Halloween.
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 their monthly 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.
Today’s Recipe: BOOberry Truffles
This truffle recipe is very basic and easy to make. I used dates, dried blueberries, and walnuts for the base.
After a spin in my food processor, I 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 too big of a challenge. So I cheated, yes I did. I went to Michaels and bought Wilton’s Bright White Candy Melts which worked perfectly.
Next, I dipped each base in melted white chocolate and simply pressed the arms gently into the body. Two dried blueberries were used for the eyes. They stuck perfectly. And voila! Caspar was coming to life.
They kept beautifully in the refrigerator until my party the next day. The nutty, fruity, sweetness combination makes this Halloween treat a winner.
This recipe was originally written and published October 14, 2004
- 2/3 cup walnuts I used Sanguinetti red walnuts
- 1/2 cup + 32 dried blueberries for the eyes
- 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 BOOberry 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 had fun making these BOOberry 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.