Chocolate Covered Strawberry Ghosts

These Chocolate Covered Strawberry Ghosts turn ripe strawberries into an easy Halloween dessert with a smooth white chocolate coating and simple dark chocolate faces. The recipe makes twelve treats and requires no special candy molds.

Why You’ll Love This Recipe

The fresh fruit keeps the dessert light and juicy, while the chocolate coating adds a crisp, creamy finish. Each ghost is easy to decorate, making this a practical Halloween party recipe for both adults and children to enjoy.

Ingredients You’ll Need

Twelve strawberries with white chocolate dark chocolate and coconut oil — The recipe uses twelve dry strawberries and two kinds of chocolate.

12 fresh strawberries
200 g white chocolate, finely chopped
50 g dark chocolate, finely chopped
1 teaspoon coconut oil, optional for a smoother white chocolate coating

Equipment

Rimmed baking tray lined with parchment paper
Microwave-safe bowls or a double boiler
Silicone spatula
Small piping bag or parchment piping cone

Step-by-Step Instructions

Step 1: Wash and Dry the Strawberries

Wash the strawberries without removing their leafy caps, then spread them on a clean towel. Pat every berry completely dry. Even a small amount of water can cause melted chocolate to seize or slide away from the fruit.

Twelve washed strawberries drying completely on a clean towel — Dry the strawberries completely so the white chocolate adheres smoothly.

Step 2: Melt the White Chocolate

Place the chopped white chocolate in a microwave-safe bowl. Heat it in 20-second intervals, stirring after each interval, until smooth. Stir in the optional coconut oil only after the chocolate has melted.

Smooth melted white chocolate in a white bowl with a spatula — Melt and stir the white chocolate until glossy and free of lumps.

Step 3: Dip the Strawberries

Hold one strawberry by its leafy cap and lower it into the white chocolate. Lift it slowly and let the excess drip back into the bowl, leaving a small trail of chocolate at the pointed end. Place the coated berry on the parchment-lined tray and repeat with the remaining strawberries.

Strawberry held by its leaves after dipping in melted white chocolate — Let the excess white chocolate form a small trailing ghost tail.

Step 4: Create the Ghost Faces

Melt the dark chocolate using the same short-interval method. Transfer it to a small piping bag, then pipe two small eyes and one oval mouth onto each coated strawberry. Keep the marks small so they set quickly and remain distinct.

Twelve white chocolate strawberry ghosts decorated with dark chocolate faces — Pipe two eyes and one oval mouth onto each coated strawberry.

Step 5: Chill Until Set

Place the full tray in the refrigerator for about 20 minutes, or until both chocolate coatings feel firm. Keep the tray level so the faces do not shift while setting.

Tray of twelve chocolate strawberry ghosts setting in a refrigerator — Chill the decorated strawberries until the chocolate is completely firm.

Pro Tips for Smooth Strawberry Ghosts

Choose firm strawberries without bruised or wet areas.
Chop the chocolate evenly so it melts at the same rate.
Stir between every heating interval to avoid scorching.
If the coating thickens while dipping, warm it briefly and stir again.
Pipe the faces only after the white coating stops dripping.

Storage and Serving

Arrange the chilled ghosts on a simple platter and serve them cold. Store leftovers in a single layer in an airtight container in the refrigerator for up to two days. For the best appearance, avoid freezing them because thawing can create condensation on the chocolate.

Twelve finished chocolate covered strawberry ghosts on a black platter — Serve the chilled strawberry ghosts on a simple platter.

For a party display, vary the size of the oval mouths while keeping two clear eyes on every ghost. The different expressions add personality without requiring extra decorations or ingredients.