10ozpackage of white dipping chocolate or candy melts (about 1 ¼ cups)
Mini chocolate chips
Line a large baking sheet with parchment paper.
Rinse the strawberries and dry them completely before dipping.
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.
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.
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.
To Store: Store your strawberry ghosts in an airtight container in the fridge and consume within 1-2 days for best quality.
Candy melts and dipping chocolate do not require tempering, but be sure to read the instructions on the package before purchasing. Generally, real white chocolate will need to be tempered.
Dipping chocolate tends to dry quickly. If you are working with kids or are just taking your time you may want to melt half of the chocolate at one time so it doesn’t harden while you work.
Dry the strawberries completely, otherwise the chocolate will have trouble sticking to the surface of the berries.
When dipping the strawberries in chocolate, place the strawberries on the parchment paper on the left side of the baking sheet first so that you can avoid dripping chocolate over the strawberries that have already been dipped and decorated.
Allow the berries to dry completely before transferring them off of the parchment paper.