Strawberry Ghosts

These strawberry ghosts are the cutest thing I put out at Halloween and they take just three ingredients. Cold, juicy strawberries under a thick layer of sweet white chocolate, with a little chocolate chip face. Kids go crazy for them.

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I came up with strawberry ghosts so my kids could help me make them. Dipping a berry and pressing on two chocolate chips was about the right size job, and the crooked ones end up looking more like ghosts anyway.

I get a whole tray of ghosts out of one container of strawberries. That’s the fun of it for me. Nothing gets baked, nothing gets rolled out, and I’m done in half an hour.

If you’re building out a whole tray, I keep a running list of easy Halloween treats that come together about this fast.

CLASSROOM FAVORITE

The Halloween Sign-Up Sheet Never Stood a Chance

Every October that class party sign-up sheet came around and I grabbed the dessert slot before anybody else could. I’d walk in with a sheet pan of little ghosts and the kids went nuts for them.

The parents always wanted to know how I did the faces. They were also happy to see fruit on the table, and that’s still my favorite part of making these.

What You’ll Need

• Strawberries: Leave the stems on. You’ll hold each berry by the top while you dip it.
• White dipping chocolate or candy melts: This is the choice that decides how easy the recipe is. Both are made to go in the microwave and both set on their own, so there’s no extra step between melting and dipping. Look in the baking aisle at the grocery store or the cake decorating aisle at a craft store, and read the package before you buy.
• Mini chocolate chips: These are the faces, and the shape does the work. Two go in point side up for the eyes and one goes in point side down for the mouth.

How to Make Strawberry Ghosts

Step 1: Prep the Pan and the Berries
Line a large baking sheet with parchment paper. Rinse the strawberries and dry them completely before dipping. Any moisture left on the berries can cause the chocolate to seize.

Step 2: Melt the Chocolate
Microwave the white dipping chocolate in short bursts, stirring between each, until it is completely smooth.

Step 3: Dip and Set
Hold each berry by the top, dip it three quarters of the way in, and let the excess drip off over the bowl before setting it on the parchment.

Step 4: Pull the Tail
Lift the berry up slightly so the chocolate stretches into a tail, then shape the end into a point with a spoon while it is still wet.

Step 5: Add the Faces
Press the mini chocolate chips into the chocolate while it is still wet, points up for the eyes and point down for the mouth.

Step 6: Let Them Set
Leave them alone until the chocolate is fully dry, then store in the fridge and eat within a day or two.

More Halloween Recipes

• Halloween apple pops
• Halloween candy bark
• Halloween witch hat cookies
• Monster eyeball pretzels
• Graveyard chocolate cheesecake dip

5 from 4 votes

Strawberry Ghosts

Author — Jennifer Fishkind

Serves — 15

Strawberry ghosts turn a container of fresh berries into a whole Halloween tray, and the kids can do the dipping and the faces themselves.

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Prep Time 15 minutes mins

Setting Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

 

• ▢ 1 pound strawberries (about 14-18 berries)
• ▢ 10 ounces package of white dipping chocolate or candy melts (about 1 ¼ cups)
• ▢ Mini chocolate chips

Instructions

 

• Line a large baking sheet with parchment paper.
• Rinse the strawberries and dry them completely before dipping.
  1 pound strawberries
• Transfer the white chocolate to a microwave-safe bowl. Place the bowl in the microwave and microwave on high for 30 seconds, remove and stir. Microwave for 15-second increments, removing each time to stir before heating for another 15 seconds. Repeat until all the wafers are completely melted.
  10 ounces package of white dipping chocolate or candy melts
• Holding the strawberries by the tops, dip ¾ of the strawberry in the melted chocolate. Hold the strawberry over the bowl for several seconds to allow some of the excess chocolate to drip off. Place the strawberry on the parchment paper and then pull the strawberry up slightly to create a ‘ghost tail’ with the excess chocolate.
• While the chocolate is still wet, shape the tail with a spoon or your finger to create a point at the bottom of the tail like a ghost.
• Add the mini chocolate chips before the white chocolate dries. Place the mini chocolate chips with the points up for the eyes and the point down for the mouth.
  Mini chocolate chips
• Let the chocolate dry for about 10-15 minutes. Once fully dry, store in an airtight container in the fridge and consume within 1-2 days for best quality.

Jenn’s Notes

Tips:

• Dry the berries completely after rinsing. Damp fruit is the main reason white chocolate refuses to stick.
• Dipping chocolate firms up fast. If you are working slowly or making these with kids, melt half at a time.
• Let the berries set completely before you move them off the parchment.

Storage:

Store in an airtight container in the fridge and eat within 1 to 2 days for best quality. I make these the night before a party and keep them in the fridge overnight. To carry them, line a sheet pan with paper towel, lay them on it, and cover with foil. They will sweat a little coming out of the cold.

Nutrition Info

Calories: 51kcal | Carbohydrates: 7g | Protein: 0.2g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 9mg | Potassium: 46mg | Fiber: 1g | Sugar: 7g | Vitamin A: 4IU | Vitamin C: 18mg | Calcium: 5mg | Iron: 0.1mg

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