Halloween White Chocolate Dipped Strawberry Ghosts

Halloween White Chocolate Dipped Strawberry Ghosts (Wendy Goodfriend)

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Chocolate dipped strawberries don’t have to be only for Valentine’s Day. They can also become spooky ghoulish ghosts if you dip them in white chocolate instead of milk or dark chocolate (although you can use the same technique here with any type of chocolate).

Be sure to select the best possible strawberries that you can find: bright, unblemished, and on the larger side. Even though they aren’t in season at this time of year, you can still often find them at most big supermarkets. Also, the size of the strawberries determines how many you can dip with the amount of melted chips listed below, so adjust accordingly with the number of strawberries you want to end up with for your party or your ghoul-friend.

Keep in mind that melting white chocolate is a little tricky, as it has a lower melting point that milk or dark chocolate. When white chocolate gets overheated or heated too quickly, it will seize up. White chocolate is best melted over a very low, slow heat, so I generally do it in a double boiler (or a heatproof metal bowl set atop a saucepan). Be sure that the water in the pan is only simmering (steaming) and not boiling, and that it doesn’t touch the bottom of the double boiler or bowl. Gently stir the chocolate until it is just smooth and melted, and if it starts to get too hot, remove it from atop the steaming water. Use the melted chocolate at once for dipping.

You can “paint” the ghostly faces on with a toothpick or wooden skewer or use a small piping bag with a very fine tip for a more decorative effect.

You can “paint” the ghostly faces on with a toothpick or wooden skewer.
You can “paint” the ghostly faces on with a toothpick or wooden skewer. (Wendy Goodfriend)

White Chocolate Strawberry Ghosts

Makes 12 to 16 strawberries

    Ingredients:

  • 1 cup white chocolate chips
  • 1/2 tsp canola oil
  • 12 to 16 strawberries, rinsed and wiped clean and dry
  • 1/4 cup semisweet chocolate chips
12 to 16 strawberries, rinsed and wiped clean and dry.
12 to 16 strawberries, rinsed and wiped clean and dry. (Wendy Goodfriend)
    Instructions:

  1. Line a baking sheet with parchment paper or wax paper.
  2. Place a small heatproof bowl over a small saucepan filled with about 1 inch of water. The water should not touch the bottom of the bowl. Warm the water to just steaming over medium-low heat, then turn the heat to low. Add the white chocolate chips and oil to the bowl and stir until melted and smooth.
  3. Melt the chips in a heatproof bowl set over a saucepan of water.
    Melt the chips in a heatproof bowl set over a saucepan of water. (Wendy Goodfriend)
  4. Holding the leaves on the stem, dip each strawberry into the melted white chocolate to coat, letting the excess drip off. Place on the prepared sheet pan to set, about 30 minutes.
  5. Holding the leaves on the stem, dip each strawberry into the melted white chocolate to coat, letting the excess drip off.
    Holding the leaves on the stem, dip each strawberry into the melted white chocolate to coat, letting the excess drip off. (Wendy Goodfriend)
    Place the faceless strawberry ghosts onto the prepared sheet pan to set, about 30 minutes.
    Place the faceless strawberry ghosts onto the prepared sheet pan to set, about 30 minutes. (Wendy Goodfriend)
  6. When the white chocolate is set, in a clean microwavable bowl, melt the semisweet chocolate chips in the microwave in 20-second bursts, stirring after every 20 seconds, until melted and smooth.
  7. Using a toothpick or wooden skewer, draw eyes and a ghoulish mouth on each strawberry. Return the strawberries to the baking sheet and let set. The strawberries are best served the same day.
  8. Using a toothpick or wooden skewer, draw eyes and a ghoulish mouth on each strawberry.
    Using a toothpick or wooden skewer, draw eyes and a ghoulish mouth on each strawberry. (Wendy Goodfriend)
    The ghoulish strawberries are ready to serve as soon as they set.
    The ghoulish strawberries are ready to serve as soon as they set. (Wendy Goodfriend)
Halloween White Chocolate Dipped Strawberry Ghosts 20 October,2015Kim Laidlaw

Author

Kim Laidlaw

Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen.

Her first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013.

She was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at http://www.kimlaidlaw.com.

Author

Wendy Goodfriend

I am the Senior Interactive Producer for KQED Food. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area;  Taste This; Jacques Pepin’s websites; Weir Cooking in the City and KQED Food. When I am not creating and managing food websites I am taking photos and video of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX. You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.