Juicy, sweet strawberry ghosts—spooky and delicious! A simple, quick tutorial to make these Boo-tiful treats.
Create a festive Halloween spread with these adorable Strawberry Ghosts. They pair perfectly with other party favorites and a ghostly milkshake for a fun, family-friendly table.
Ghoulish Treats
Chocolate-covered strawberries are one of the best treats: fresh, sweet, and perfectly balanced with chocolate. Turning them into strawberry ghosts adds a playful Halloween twist that’s always a hit with kids and adults alike.
These treats are great for a holiday table because they’re not overly sweet, and the kids love helping—especially the licking part. They disappear fast, so plan for seconds.
Start with Perfect Strawberries
Unlike some fruits, strawberries do not ripen after being picked, so choose berries that are already ripe and fresh.
- Pick berries that are red from stem to tip, with little or no white near the stem.
- They should have a fresh, fruity aroma—no scent often means underripe; a tangy or fermented smell indicates overripeness.
- Avoid bruised, wrinkled, or reddish-brown berries, which show signs of age.
Dipping Strawberries
Wash and dry. Rinse strawberries and pat them completely dry on a paper towel. Dry berries help the chocolate adhere and help the finished treats last longer.
Prepare the workspace. Line a baking sheet with parchment paper and arrange your strawberries nearby. Keep a heat pad or trivet available for the hot pot of melted candy coating. If the parchment curls, lightly spray the pan first so the paper stays flat.
Melt the candy coating. Melt white candy coating or melting chocolate slowly on low heat. For best results, melt only a few pieces at a time in a small pot, stirring constantly until smooth. Remove from heat once completely melted.
Dip. Hold the pot at an angle. Grasp each strawberry by the stem, dip both sides into the coating, and place on parchment. Drag slightly when setting each berry to create a ghostly tail shape.
Finish faces. Let the coated strawberries set at room temperature until firm. Melt a small amount of milk or dark chocolate, transfer it to a small bag, snip a tiny corner, and pipe eyes and a mouth. Chill briefly in the fridge to set if you need them ready faster.
Tips + Storage Info
To melt chocolate gently without burning, use a double boiler: add about 2 inches of water to a small pot, place a heatproof bowl on top (so the bowl’s bottom doesn’t touch the water), add the candy melts to the bowl, bring the water to a simmer, then reduce heat and stir until smooth.
- Store finished ghost strawberries in an airtight container separated by layers of wax paper.
- If serving the same day, they can remain at room temperature. Otherwise, refrigerate for 2–3 days.
- To reduce condensation when refrigerating, place a paper towel in the bottom of the container, sprinkle a little baking soda on it, then add another paper towel before placing the strawberries on top. The baking soda helps absorb excess moisture and limits beading on the chocolate.
More Strawberry Desserts
- Cheesecake Strawberries
- Strawberry Nutella Pizza
- Fruit Tart
- Strawberry Pretzel Salad
- Strawberry Pie
Strawberry Ghosts Recipe
Video
Ingredients
- 1 pint whole strawberries, rinsed and dried
- 8 ounces white melting chocolate
- 1 ounce dark or milk melting chocolate (for faces)
- Parchment paper
Instructions
- Rinse strawberries and place them on paper towels to dry completely.
- Line a baking sheet with parchment paper and arrange strawberries nearby. If the parchment curls, lightly spray the pan first so the paper stays flat.
- Melt the white candy coating slowly on low heat, stirring constantly until smooth. Remove from heat when fully melted.
- Hold the pot at an angle, dip each strawberry by the stem, coat both sides, and set on parchment, dragging slightly to form a ghost tail.
- Let the coating set at room temperature. Melt the darker chocolate, pipe eyes and a mouth with a small bag or piping tool, and chill briefly to speed setting.
Nutrition
Nutrition information is approximate.