Driscoll’s Strawberry Ghosts
1 16-ounce package of strawberries
10 ounces white chocolate chips
Fine-tipped black icing tube
Decorative twigs from a craft store
Broom fibers or wheat bundles from a craft store
– Line a baking sheet with parchment paper.
– Rinse the strawberries and dry them well with a soft cloth or paper towel.
Melt the chocolate by placing it in a double boiler over simmering water. Be careful to keep water from getting into the pan or the chocolate may seize. Alternatively, place the chocolate in a glass bowl, microwave it for 20 seconds and stir it with a fork. Repeat microwaving and stirring until the chocolate is not quite melted. Shorten the microwave time to 5 seconds and stir. Repeat if necessary until the chocolate is completely melted.
– Hold the strawberries by the stem or leaves and dip them into the melted chocolate. Swirl them until they are coated. Leave about ¼ inch of red showing below the leaves. Gently shake off any excess chocolate. Place the strawberry on a prepared baking sheet to set. Repeat with the remaining berries.
Meanwhile, create decorative broomsticks.
– Cut the twigs into 2½-inch lengths and fibers into 3-inch lengths.
– Gather the broom fibers into a small, rough bundle. Loop twine around the bundle, but keep it loose.
– Slip the twig into the center of the bundle. Adjust the twig and fibers to look like a broomstick.
– Tighten the twine and tie a small knot.
Once the chocolate is set, press the broomstick handles down into the strawberries through the top center section of the leaves. Pipe a small amount of frosting to the back of the candy eyes and attach two to each strawberry. Finally, use frosting to add a smile, a spooky mouth, fangs or other fun features.
Prep time: 30 minutes
Photograph and recipe courtesy of Driscoll’s.