White chocolate dipped strawberries make perfect Halloween ghosts that look amazingly cute (and appropriately spooky) for a seasonal appetizer.
Simply done, all you need is 3 ingredients to get started and you will be well on your way to creating the most adorable dessert tray ever!
Why you will love these Halloween Treats
Adorable – Food that looks cute is really fun on appetizer trays. Making a few extras, like these ghosts, will liven up a party tray without having to go “all out” on every recipe.
Kid Friendly – Although you should be careful when chocolate first comes out of the microwave, with adult supervision ghosts can be really fun to make as a family. If you are working with younger kids, let them try the decoration!
Seasonal – Strawberries are a bit out of season in the fall but making them into little ghosts for October is totally seasonal and takes a bright strawberry and turns it into a holiday friendly Halloween treat!
Ingredients
- fresh strawberries – Find the largest strawberries you can for this project. The larger the strawberry, the more room you have to pipe on an expressive Ghost face.
- vanilla almond bark – Almond bark isn’t chocolate but makes a great smooth coating on strawberries. It is fine to use white baking chocolate as well.
- chocolate chips – In these dipped strawberries, we used melted chocolate chips for the face as it tastes great, but there are other chocolate options. As long as the chocolate hardens, its fine to use.
How to make chocolate stick to strawberries
Room temperature berries are best, as they don’t “sweat” after they are removed from the fridge and even after washing sometimes they can sweat. That can affect how the chocolate stays on the berries.
How to make White Chocolate Strawberry Ghosts
Make sure to check out the printable recipe card for full step by step instructions and ingredients.
- Place wax paper on a cutting board or baking sheet and set aside. Wash and dry strawberries very well.
- Add almond bark to a microwave safe bowl and microwave according to package directions. I microwaved mine for 2 minutes at 50% power.
- Remove from the microwave and stir until smooth.
- Dip berries into almond bark almost to the top.
- Let drip in the bowl and wipe on the side of the bowl before placing onto the prepared wax paper.
- Repeat until all berries are dipped. Let stand to harden.
- Add chocolate chips to a resealable bag but do not seal. Place into the microwave and microwave on 50% power for 60 seconds. Seal the bag and knead the bag until the chocolate is smooth. Snip the tip of the bag, making sure it’s small.
- Pipe eyes and a mouth onto each strawberry. Let strawberries stand to harden chocolate.
- Serve immediately or refrigerate, covered, until ready to serve.
- These are best enjoyed when made and served the same day.
FAQs
These chocolate dipped strawberries are totally adorable and will keep in the fridge for the day, but we do not recommend keeping them longer than a day. Strawberries naturally sweat and for the best and most fresh chocolate bite, they are normally a make and eat same day treat.
While yogurt can be frozen, the second it hits room temperature it immediately starts to melt. That being said, you can dip strawberries in flavored yogurt, put in freezer and then serve to kids right out of the freezer.
I prefer chocolate chips as it hardens the best, however you can use decorative icing, a dab of Nutella or melted dark chocolate.
Try Drizzle Instead
Chocolate covered strawberries are super versatile when it comes to decorating. Melting down other chocolates and doing colored drizzle (like brown and orange) also bring some great decorations without the faces. Get creative for a whole strawberry platter this season!
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Strawberry Ghosts
Ingredients
- 1 lb. strawberries washed and dried very well
- 12 oz. vanilla almond bark
- 2 tbsp. chocolate chips
Instructions
- Place wax paper on a cutting board or baking sheet and set aside.
- Add almond bark to a microwave safe bowl and microwave according to package directions. I microwaved mine for 2 minutes at 50% power. Remove from the microwave and stir until smooth.
- Dip berries into almond bark almost to the top. Let drip in the bowl and wipe on the side of the bowl before placing onto the prepared wax paper. Repeat until all berries are dipped. Let stand to harden.
- Add chocolate chips to a resealable bag but do not seal. Place into the microwave and microwave on 50% power for 60 seconds. Seal the bag and knead the bag until the chocolate is smooth.
- Snip the tip of the bag, making sure it's small. Pipe eyes and a mouth onto each strawberry. Let stand to harden.
- Serve strawberries immediately or refrigerate, covered, until ready to serve. These are best enjoyed when made and served the same day.
Notes
- Make sure strawberries are fully dry or the chocolate wont stick as well.
- We recommend heating 2 tablespoons chocolate chips because it melts easier, however, you will likely not need the full 2 tablespoons of chocolate for the eyes and mouth on the strawberries.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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