Strawberry Ghosts

BOO! These white chocolate covered strawberry ghosts are as spooky as it gets. Not to mention they're a fun alternative to traditional candy.

Prep Time: 30 minutes

Servings: 20

1 package (16 ounces) Driscoll's Strawberries

10 ounces white chocolate chips

Candy eyes

Fine-tipped black icing tube

Decorative twigs from a craft store

Broom fibers or wheat bundles from a craft store

Black twine

Line a baking sheet with parchment paper.

Rinse the strawberries and dry them well with a soft cloth or paper towel.

Melt chocolate by placing in a double boiler over simmering water. Be careful to keep water from getting into the pan or chocolate may seize. Alternatively, place chocolate in a glass bowl and microwave for 20 seconds and stir with a fork. Repeat microwaving and stiring until chocolate is not-quite melted. Shorten microwave time to 5 seconds and stir. Repeat if necessary until completely melted.

Hold berries by stem or leaves and dip into melted chocolate. Swirl until coated. Leave about ¼ inch of red showing below leaves. Gently shake off excess chocolate. Place berry on prepared baking sheet to set. Repeat with remaining berries.

Meanwhile, create decorative broomsticks by cutting twigs into 2 ½ inch lengths and fibers into 3 inch lengths. Gather broom fibers into a small, rough bundle. Loop twine around the bundle, but keep it loose. Slip twig into center of bundle. Adjust the twig and fibers to look like a brookstick. Tighten twine and tie a small knot.

Once chocolate is set, press broomstick handles down into strawberries through top center of leaves. Pipe a small amount of frosting to the back of candy eyes and attach to berries. Finally, use frosting to add a smile, a spooky mouth, fangs, or other fun ideas you have.

Photographs/Recipes courtesy of Driscoll’s. Copyright 2013. All rights reserved.