
White Chocolate Strawberry GhostsRecipe by Chef Michael Williams Prep time 20 mins Ready in 20 mins This is a fun and moderately healthy option for a Halloween. They look great on a mixed buffet along with the ‘Watermelon Monster Salad’ and ‘Bloody Finger Hotdogs’! Ingredients ½ cup Callebaut or Bakers White chocolate 12 Strawberries (hull removed) Chocolate Sprinkles Directions First, chop the white chocolate into chip sized pieces. Find a mixing bowl that will sit on top of a pot to create a double boiler. Add some water to the pot and heat on medium heat and then place the bowl on top of the pot. Make sure the bowl is completely dry and then add the chocolate to the mixing bowl Let the chocolate melt, stirring occasionally and then remove from the double boiler and set aside to cool. Be careful not to get any water in the chocolate. Note this is especially true of dark chocolate. Even 1 drop of water will ruin the batch and you will have to start over. After the chocolate cools a little, it is time to dip your strawberries. Dip completely and then place, cut side down onto a piece of parchment. Now using a pair of tweezers or your dextrous fingers, place a chocolate sprinkle for each eye and the wait for the chocolate to harden. You can speed this up by placing in the fridge. Variations Use dark chocolate instead of white, dip grapes, place onto parchment and then pipe some melted chocolate in the shape of legs to make “popping chocolate spiders” as per ‘Rutebega, the Adventure Chef”.

White Chocolate Strawberry GhostsRecipe by Chef Michael Williams

Prep time 20 mins
Ready in 20 mins

This is a fun and moderately healthy option for a Halloween. They look great on a mixed buffet along with the ‘Watermelon Monster Salad’ and ‘Bloody Finger Hotdogs’!

Ingredients

½ cup Callebaut or Bakers White chocolate
12 Strawberries (hull removed)
Chocolate Sprinkles

Directions

First, chop the white chocolate into chip sized pieces.
Find a mixing bowl that will sit on top of a pot to create a double boiler. Add some water to the pot and heat on medium heat and then place the bowl on top of the pot. Make sure the bowl is completely dry and then add the chocolate to the mixing bowl
Let the chocolate melt, stirring occasionally and then remove from the double boiler and set aside to cool. Be careful not to get any water in the chocolate. Note ** this is especially true of dark chocolate. Even 1 drop of water will ruin the batch and you will have to start over. **
After the chocolate cools a little, it is time to dip your strawberries. Dip completely and then place, cut side down onto a piece of parchment.
Now using a pair of tweezers or your dextrous fingers, place a chocolate sprinkle for each eye and the wait for the chocolate to harden. You can speed this up by placing in the fridge.

Variations

Use dark chocolate instead of white, dip grapes, place onto parchment and then pipe some melted chocolate in the shape of legs to make “popping chocolate spiders” as per ‘Rutebega, the Adventure Chef”.