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Halloween Ghost Strawberries Recipe
Ash Tyrrell

Halloween Ghost Strawberries Recipe

I first made these ghost strawberries for my daughter's Halloween class party, and I honestly couldn't believe how fast they disappeared from the tray. I needed something that looked spooky but didn't take all afternoon to put together, and this recipe hit that mark perfectly. The best part is that I already had most of the ingredients sitting in my kitchen.
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Total Time 20 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 16 large strawberries stems left on – pick berries with flat bottoms so they stand upright on the tray
  • 8 ounces white chocolate or white almond bark chopped – almond bark melts smoother and sets firmer than regular chocolate chips
  • 1 teaspoon vegetable shortening – thins the chocolate so it coats evenly without clumping
  • 1/4 cup mini chocolate chips or black decorating gel – for the ghost eyes and mouths
  • 1/8 teaspoon almond extract optional – adds a subtle bakery-style flavor to the coating

Method
 

  1. I always start by washing the strawberries under cool water and patting them completely dry with a paper towel. Any leftover moisture will make the chocolate seize or slide right off, so I take my time here. Leave the green stems attached, since they give each berry its ghostly, tapered shape once dipped.
  2. I add the chopped white chocolate and shortening to a microwave-safe bowl and heat it in 30-second bursts, stirring after each one. This slow approach keeps the chocolate from scorching, which happens fast with white chocolate. Once it's smooth and glossy, I stir in the almond extract for a little extra flavor.
  3. Holding each strawberry by the stem or a toothpick, I dip it into the melted chocolate and twirl it gently so the coating is even. I let the excess drip back into the bowl before setting the berry stem-up on the parchment-lined tray. Working in small batches keeps the chocolate from cooling too fast.
  4. Once the berries are coated and slightly set, I use a toothpick dipped in black gel or melted chocolate chips to add two small eyes and a round mouth to each one. I try to keep the faces simple, since a sweet, minimal face reads as "cute ghost" much better than an overly detailed one. This step is where the berries really start to look like little ghosts.
  5. I place the finished tray in the refrigerator for about 10 minutes so the white chocolate firms up completely. This also helps the faces set in place without smudging when I move the berries to a serving plate. Once they're firm to the touch, they're ready to serve.

Notes

  • I always make sure my strawberries are bone dry before dipping, because even a little water will cause the chocolate to clump instead of coating smoothly.
  • I melt the white chocolate low and slow in the microwave, since it burns much faster than milk or dark chocolate if I rush it.
  • I keep a toothpick on hand the whole time I'm decorating, since it gives me way more control than a spoon when drawing tiny ghost faces.
  • I lay my berries on parchment paper instead of a bare tray, which makes cleanup and transferring them so much easier once they've set.
  • I try to buy strawberries with flat, wide bottoms, because they stand up much better on the serving tray than the long, pointed ones.