Professional Baker Megan Reed makes her amazing Huckleberry Bon Bons!
Makes 30 bonbons
- 1-8oz. package cream cheese, softened
- 1-6oz. package white chocolate, melted
- ¾ cup vanilla wafer crumbs (approx. 26 cookies)
- 2 cups huckleberries, thawed and drained
- 16 oz white chocolate or almond bark, melted
Reserve liquid from the drained huckleberries and place into a small sauce pan and reduce to a syrup and chill. Place the huckleberries on a sheet pan lined with parchment paper and place into a 200 degree oven. Slightly dehydrate the huckleberries for 2 hours. They should not become as dry as raisins. Allow the huckleberries to cool completely. Mix together cream cheese and white chocolate until smooth. Stir in vanilla wafer crumbs, berries and berry syrup. Chill for several hours or overnight. Scoop with a small 1/4 oz icecream scoop and roll into balls. Place onto parchment paper and chill. Melt white chocolate or almond bark and dip and put on parchment paper to set. For extra decoration, melt a small amount of dark chocolate, place into a small sandwich bag, snip the end and drizzle on top of the set bonbons. Enjoy!