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White Chocolate Strawberry Ghosts

White Chocolate Strawberry Ghosts

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yields: 12-15

Ingredients:
  • 1 pint Strawberries
  • 8 oz Ginger Evans White Baking Chips
  • 2 oz Ginger Evans Semi-Sweet Chocolate Chips
  • as needed, Coburn Farms Milk
  • as needed, Triumph Parchment Paper
  • as needed, Medeiros Cooking Spray
Directions:
  1. Line a baking sheet with parchment paper and spray with cooking spray.
  2. Turn burner on low heat, place 1/4 cup of white chocolate chips into a small saucepot, and stir constantly with a rubber spatula.
  3. Gradually keep adding in chips until all of the white chocolate is melted about 5-7 minutes.
  4. Hold pot at an angle and dip strawberries into pot by grabbing the stems.
  5. Place strawberries on parchment, slightly dragging bottom of strawberries so that you create a ghost tail. Continue for all strawberries.
  6. Let chocolate cool and set, then repeat step 2 using semi-sweet chocolate chips.
  7. Once the chips are melted, place in a Ziploc bag with a small cut in the corner. Pipe on eyes and mouth and let set. Place in fridge to set quicker.
  8. Use your leftover melted semi-sweet chocolate to pipe cob webs on another sheet of parchment paper.
  9. Place ghosts on the set cob webs and enjoy!
Recipe Tips:
  1. Add milk to the pot while melting the chocolate to ensure chips melt easier.