Chocolate Covered Fruit Ghosts Recipes

STRAWBERRY GHOSTS RECIPE

Steps:

• Begin by rinsing your strawberries. Place them on a paper towel to dry.
• Line a baking sheet or pan with parchment paper. Place Strawberries right next to your pan. Also, place a hot pad next to the pan for when the chocolate is melted. *NOTE: Sometimes the parchment paper doesn't stay very well and starts to roll back up. To stop this I will spray a little cooking spray on the pan and then put on the parchment paper.
• Melt your white Candy Coating. This can be the tricky part, but the trick is to do only a few cubes at a time by placing in a small pot on LOW heat, stirring CONSTANTLY with a rubber spatula. Yes, it may take at least 5 minutes and your hand gets tired, but your candy will melt perfectly. When candy coating is completely smooth, remove from heat.
• Hold your pot of chocolate at an angle. Grab strawberries by the stem and dip both sides in the chocolate and when placing down on the parchment paper, drag and drop the strawberries so it makes a ghost tail. Continue doing this for all strawberries.
• Let Strawberries set on your counter until hard. Melt milk chocolate and place in a Ziploc bag with a small cut in the corner. Pipe on eyes and mouth and let set. Place in fridge to set more quickly.

STRAWBERRY GHOSTS

Steps:

• Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract. , Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Immediately press chocolate chips into coating for eyes. Freeze 5 minutes., In microwave, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each ghost. Refrigerate leftovers.