Fill a smallish saucepan one thirds full with water and bring to boil and then turn down to low to simmer.  Place a glass bowl on top of the sauce pot.

Place 2 bags of the chocolate chips into the bowl and add the butter and the liqueur.  Stir constantly until all the ingredients are combined and melted together.

With a mortar and pestle, grind the freeze dried blueberries into a powder.  Stir into the melted ganache, remove from heat, and set the bowl aside to cool.  Turn the simmering water off.

When the ganache has cooled, cover with saran wrap and chill briefly.  Do not saran wrap warm chocolate.  It will create condensation that will drip onto your ganache.  Roll into small balls and place on a wax paper covered sheet pan or tray.

Place another bowl on top of the sauce pan with water still on simmer.  Melt the remaining bag of chocolate, stirring constantly.  Drop a ball of ganache into the melted chocolate, immediately fishing it out with two forks.  Use one fork to hold the dipped ganache and the other to scrape under the fork holding the dipped ganache to remove excess chocolate in a quickly repeated fashion.

Place the dipped ganache on a wax paper lined tray.  Each ball should only take a couple of seconds to dip.  You don't want to ganache balls to melt.  Alternately, if the ganache is too cold the white chocolate with split and crack.

Garnish.  Or don't!  It's up to you.  I used small dried red rose petals, but you could also use glitter sugar or sprinkles or anything you can dream up!  Enjoy!