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.
White Chocolate Strawberry Ghosts
Makes 12 to 16 strawberries