Quick & Creepy Ghost Strawberries
Hey y’all! If you need a last-minute Halloween dessert that’s adorable, delicious, and guaranteed to get “awws,” these Quick & Creepy Ghost Strawberries are it. Juicy, sweet berries cloaked in silky white chocolate with spooky little faces—they’re perfect for parties, school treats, or a fun family kitchen activity. Let’s get cooking!
- Prep Time: 15 minutes
- Melt/Cook Time: 5 minutes
- Set Time: 10 minutes
- Total Time: 30 minutes
- Yield: About 20 strawberries
Why You’ll Love Quick & Creepy Ghost Strawberries
- Ready in about 30 minutes with minimal mess and zero baking.
- Kid-friendly, budget-friendly, and perfect for parties or school events.
- Creamy white chocolate contrasts beautifully with fresh, juicy berries.
- Customizable decorations so every ghost has its own spooky personality.
- No special pastry skills required—simple steps and great results.
Ingredients for Quick & Creepy Ghost Strawberries
- 1 lb (450 g) fresh strawberries, leaves on, thoroughly dried (about 20 medium berries)
- 12 oz (340 g) white chocolate chips or white candy melts
- 1 tsp refined coconut oil or vegetable shortening (optional, for smoother dipping)
- 2 tbsp mini semisweet chocolate chips for eyes and mouths or 1 oz (28 g) dark chocolate, melted and piped
- 1 tsp neutral oil (optional, to thin the dark chocolate for piping)
How to Make Quick & Creepy Ghost Strawberries
- Prep the berries (5 minutes): Rinse strawberries, then pat completely dry and let air-dry 5–10 minutes. Any moisture will cause the coating to seize or slide off.
- Line a tray (1 minute): Line a baking sheet with parchment or a silicone mat for easy release.
- Melt the white coating (2–3 minutes): In a microwave-safe bowl, add white chocolate/candy melts and optional coconut oil. Microwave at 50% power in 30-second intervals, stirring well between bursts, until smooth and 105–110°F (40–43°C)—usually 1.5–2.5 minutes total. Alternatively, use a double boiler over barely simmering water, keeping the bowl bottom from touching water and the temperature under 115°F (46°C).
- Dip the strawberries (5 minutes): Hold each berry by the leaves or insert a toothpick/skewer. Dip, tilt, and swirl to coat, then gently shake off excess. Let a small drip form at the base as you set it on the parchment—this forms the ghost’s wispy “tail.”
- Add spooky faces (2–3 minutes): While the white coating is still tacky, press in mini chocolate chips for eyes and a mouth. If using melted dark chocolate, let the white coating set first, then stir 1 tsp oil into the dark chocolate (optional), pipe faces using a small piping tip or a zip-top bag with a tiny corner snipped.
- Set and serve (10 minutes): Let stand at room temperature 10–15 minutes until firm. For speed, chill the tray 5 minutes, then return to room temp before serving for the best texture.
Notes
- Dry, dry, dry: Water is the enemy of melted chocolate; make sure berries are bone-dry to avoid seizing and slipping. For safe produce handling, see the USDA’s guidance: USDA Produce Tips.
- Chocolate vs. candy melts: White chocolate tastes richer but is more finicky; candy melts are forgiving and set faster—perfect for beginners. For deeper technique, check out Serious Eats’ chocolate tempering guide.
- Temperature control: If using real white chocolate, keep it close to 105–110°F (40–43°C) during dipping so it stays fluid without overheating.
Spooky Variations for Ghost Strawberries
- Mummy Strawberries: After the white coat sets, drizzle thin strands of melted white chocolate back and forth for bandages; add mini chip eyes.
- Bloody Ghosts: Swirl red candy melts into the white before it sets, or flick a tiny bit on after setting for a gory effect.
- Vegan Ghosts: Use dairy-free white baking chips and dark chocolate certified vegan.
Equipment
- Microwave-safe bowl or double boiler
- Baking sheet lined with parchment or silicone mat
- Toothpicks or skewers (optional, for cleaner dipping)
- Small piping bag or zip-top bag (for chocolate faces)
- Instant-read thermometer (helpful for chocolate temperature)
Storage & Shelf Life
These are best enjoyed the day they’re made. Keep in a single layer on a parchment-lined tray, loosely covered, at cool room temperature for up to 6–8 hours. If your kitchen is warm, refrigerate up to 24 hours, but expect some condensation when bringing them back to room temp. Do not freeze—freezing damages the fruit and the coating may crack.
Serving & Pairings for Ghost Strawberries
- Set them on a platter with chocolate bark, popcorn, and gummy worms for a spooky snack board.
- Pair with hot cocoa, apple cider, or a glass of bubbly for grown-ups.
- Finish with a light dusting of edible shimmer for extra ghostly glow.
Pro Tips for Quick & Creepy Ghost Strawberries
- Choose firm, medium berries: Large berries are heavy and can slide; firm medium ones hold the coating neatly.
- Keep it fluid: If the white coating thickens as you dip, briefly rewarm 10–15 seconds at 50% power and stir thoroughly. For more dipping advice, see King Arthur Baking’s tips.
- Work in batches: Dip 5–6 berries at a time, add faces, then continue; faces stick best while the coating is tacky.
FAQ
Can I use candy melts instead of white chocolate?
Absolutely. Candy melts are easy to work with, set quickly, and won’t require tempering, making them ideal for Quick & Creepy Ghost Strawberries.
How do I prevent condensation (“sweating”)?
Keep the berries at room temp if possible. If you must refrigerate, store them uncovered for the first 15–20 minutes to release chill, then loosely cover; avoid moving them between hot and cold environments repeatedly.
Can I make them ahead?
Yes—up to 1 day ahead. Store in a single layer, loosely covered, and add faces with melted chocolate after the white coating sets for the cleanest look.
Ingredients
- 16 large fresh strawberries, washed and dried
- 8 oz (225 g) white chocolate chips or white candy melts
- 1 tbsp coconut oil or vegetable oil (optional, for smoother melting)
- 2 oz (60 g) dark chocolate or semisweet chocolate, for eyes and mouths
- 1 tsp vanilla extract (optional)
- Parchment paper or silicone mat
- Toothpicks or a small piping bag (for facial details)
Instructions
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1Prepare strawberries: remove any excess moisture by patting berries completely dry with paper towels. Leave the green tops on to create the ghost ‘hat’ and allow a handle for dipping.
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2Melt the white chocolate: place white chocolate chips and coconut oil in a microwave-safe bowl and heat in 20- to 30-second intervals, stirring between each, until smooth. Alternatively, melt in a double boiler. Stir in vanilla extract if using.
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3Dip berries: hold each strawberry by the stem and dip into the melted white chocolate, allowing excess to drip off. For a ghost shape, dip so chocolate runs slightly down to form a tapered bottom. Place dipped strawberries on parchment paper to set.
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4Make faces: melt the dark chocolate in short microwave bursts or a small double boiler until smooth. Transfer to a small piping bag or use a toothpick to dot two eyes and a small mouth on each white-coated strawberry.
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5Chill and set: refrigerate the strawberries for about 10–15 minutes until chocolate is firm. Serve chilled or at cool room temperature. Store leftovers in a single layer in the refrigerator for up to 24 hours.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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