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.
- ⅔ cup red walnuts (I used Sanguinetti red walnuts)
- ½ cup + 32 dried blueberries for the eyes, (I used Frieda’s Produce dried blueberries)
- ½ 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.
- 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.
- 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 ½ 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.
- 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.