Halloween Chocolate Covered Strawberries Recipes

STRAWBERRY GHOSTS

Steps:

• Line a small baking sheet with parchment paper.
• In a large bowl, combine melted white chocolate and coconut oil and stir until combined. Dip strawberries into white chocolate and place two mini chocolate chips on the top half of the strawberries for eyes. Place strawberries on prepared baking sheet and place in the refrigerator to harden, about 10 minutes.
• Place melted chocolate chips in a ziploc bag and pipe mouths on the strawberries.
• Let cool again in the refrigerator, 5 minutes. Serve.

CHOCOLATE COVERED STRAWBERRY GHOSTS

Steps:

• Melt white chocolate as instructed on the package. Dip strawberries one at a time in melted chocolate, dragging out some of the chocolate on the bottom to make a ghost "tail".
• Set on wax or parchment paper. Place candy eyes on front of strawberry. Let harden on parchment or wax paper.
• Repeat until you get the quantity of strawberries desired. Serve and devour!

HALLOWEEN CHOCOLATE COVERED STRAWBERRIES

Steps:

• First, line a sheet pan with waxed or parchment paper and place it in the freezer to chill. Insert a skewer into the stem end of each strawberry.
• Place the chocolate and candy melts into separate glass or heat proof bowls.
• Put about 2 inches of water into two saucepans and bring to a simmer over medium heat. Turn off the heat and set the bowls of chocolate over the water to melt. Stir chocolate until smooth.
• Remove the sheet pan from the freezer.
• Using the skewer as a handle, dip the fruit into the chocolate. Lift and turn, allowing excess chocolate to drip back into the bowl. Place dipped berries onto the chilled lined sheet pan.
• Repeat with remaining strawberries.

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.

EASY HALLOWEEN CHOCOLATE COVERED STRAWBERRIES

Steps:

• Using a double boiler to melt chocolate is a really easy way and ensures that the chocolate doesn't overheat to wear it curdles. if you don't have a double boiler feel free to microwave the chocolate in short increments while stirring often.
• Once your chocolate melts, hold the berries by the stem to dip. Place the chocolate covered strawberries on wax paper to set.
• If you are using sprinkles you want to be sure that you dip your strawberry while the chocolate is still warm or before it sets.
• If you are looking to pipe other designs onto the berries this is done best after they have set up a little bit.
• Cut the corner of a Ziploc bag and pour melted in to pipe on more designs
• To make pumpkin berries add orange food coloring to the white melted chocolate

MUMMY HALLOWEEN STRAWBERRIES

Steps:

• Line a workstation with parchment to help prep for your strawberry Mummies.
• Place the chocolate in a microwave safe container. Heat on the defrost setting for 1 minute. Stir well. If any additional pieces of chocolate remain, heat an additional 15 to 30 seconds, being careful not to overheat. Add a teaspoon or two of shortening, if needed, to slightly thin the chocolate if you find it to be too thick.
• Holding the berry by the top or stem, dip into the melted chocolate. Lift and twist slightly to allow the excess chocolate to fall back into the cup or bowl.
• Set onto the prepared parchment paper and immediately add two candy eyes.
• Repeat with the remaining fruit.
• Add 1/2 cup white chocolate and 1 teaspoon shortening to a small zip top bag. Heat in the microwave for 30 seconds on the defrost setting, adding additional time if needed to fully melt the candy.
• Snip the corner of the bag with clean scissors.
• Drizzle the melted white chocolate back and forth over each berry to create the mummy wrap.
• Let the berries set for 5 minutes and enjoy.

HALLOWEEN CHOCOLATE COVERED STRAWBERRIES

Steps:

• Rinse and dry your strawberries and add chocolate melting wafers to two separate microwave-safe bowls.
• One at a time, melt the white chocolate and dark chocolate in the microwave. Start with 30 seconds and stir. If need be, continue to heat in 15-second intervals, stirring in between, until completely melted.
• Holding the strawberries at the very top by the stems, carefully dunk the strawberries in the melted chocolate, rotating slowly to ensure it is fully coated. Cover about 1/3 of the strawberries in dark chocolate and the rest in white chocolate, and line them up on a baking sheet lined with parchment paper or a reusable baking mat.
• Allow the chocolate-covered strawberries to set for about 10 minutes before adding your Halloween decorations.
• Once your chocolate is set on the strawberries, check your bowls of melted chocolate to see if it's starting to thicken. If so, microwave again for about 15 seconds to loosen.
• Transfer the remaining white chocolate to a piping bag. Grab a toothpick to decorate with melted dark chocolate. Allow the decorated strawberries to set completely before enjoying (about 10 minutes).
• Half of the white chocolate-covered strawberries can be used to make little Halloween mummies. Use the piping bag to drizzle horizontal white chocolate lines over the top of the white chocolate-covered strawberries to resemble the mummies wraps.
• Allow the white chocolate lines to set completely before using a toothpick dipped in dark chocolate to draw on two little eyes. (Scroll up for detailed decorating instructions with images.)
• The remaining white chocolate strawberries will be used to make a skeleton design. Keep the surface smooth, and draw on the eyes, nose, and face with a toothpick dipped in dark chocolate.
• Use the dark chocolate-covered strawberries as your canvas and use the piping bag or a toothpick to draw on your spiderweb design.

HALLOWEEN CHOCOLATE-COVERED STRAWBERRIES

Steps:

• For the monsters: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy starts to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth.
• Spread the sanding sugar in a small shallow bowl. Gather a strawberry at the leaves and dip into the melted candy, letting the excess drip back into the bowl. Gently press the coated strawberry in the sugar, coating it completely (don't press too hard or you'll get too much sugar on the strawberry). Set leaf-side down on the prepared baking sheet and repeat with the remaining strawberries. Refrigerate until set, about 10 minutes, keeping the remaining melted candy warm in the double boiler.
• Spread a tiny bit of the remaining melted candy on the back of 2 candy eyeballs and press them on near the tip of the strawberry. Meanwhile, if you'd like to make mouths on your monsters, melt the chocolate chips in a small bowl in the microwave. Transfer to a piping bag fitted with a small plain tip. Pipe mouths onto the monsters. Let sit until eyes and mouths are set, about 10 minutes.
• For the ghosts: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy melts start to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth.
• Gather a strawberry at the leaves and dip into the melted candy, letting some but not all of the excess drip back into the bowl. Set leaf-side up on the prepared baking sheet, letting the excess melted candy pool into the front to create the bottom of the ghost. Repeat with the remaining strawberries. Refrigerate until set, about 10 minutes.
• Meanwhile, melt the black candy wafers or chocolate chips in a small bowl in the microwave, following the microwave instructions on the package if using candy wafers. Transfer to a piping bag fitted with a small plain tip. Once the white candy has set, pipe small ovals for the nose and eyes on each ghost and let set 10 to 15 minutes.
• For the pumpkins: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler set over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy starts to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth.
• Gather a strawberry at the leaves and dip into the melted candy, letting the excess drip back into the bowl. Set leaf-side up on the prepared baking sheet. Repeat with the remaining strawberries. Refrigerate until set, about 10 minutes.
• Meanwhile, transfer the remaining orange melted candy to a piping bag fitted with a plain tip. Once the coating on the strawberries has hardened, pipe vertical lines from top to bottom for the ribs on a pumpkin. Refrigerate until set, about 5 minutes.
• Melt the chocolate chips in a small bowl in the microwave. Transfer to a piping bag fitted with a small plain tip. Pipe eyes, mouths and noses on the pumpkins to resemble jack-o'-lanterns and let set 10 to 15 minutes.