Strawberry Ghosts

Name: Strawberry Ghosts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 16
Ingredients: 200 g white chocolate; 1 package strawberry; 1 tbsp liquorice sauce

20 min

2 portions

dessert for kids quick

Plan this

Three ingredients, ready in 20 minutes, and the kids go absolutely wild for them. Perfect Halloween treat or a fun cake decoration.

Instructions

1
Break the white chocolate into smaller pieces and put them in a bowl. Set the bowl over a small pot of water on low heat (a bain-marie) and leave it until the chocolate has melted. Watch the heat — if it gets too hot, the chocolate will seize up and go lumpy.
2
Stir a couple of times to check how the melting is going. Once it's fully melted, take the bowl off the pot and gently dip the strawberries in.
3
Set the dipped strawberries on a baking paper-lined tray. Hold each strawberry just above the tray before setting it down — this lets the chocolate drip into a little cape shape that looks like a ghost. If the chocolate is too warm it'll run right off; if it's too cool, just pop the bowl back over the pot for a moment.
4
Let the chocolate set completely, then draw on little eyes using the liquorice sauce or reduced balsamic vinegar.

Per average serving

Calories

kcal

Protein

Carbs

Fat

Fiber

Sugar

0mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Ingredients

strawberry (one punnet/basket of fresh strawberries)
0.1 package
white chocolate
25 g
liquorice sauce (or reduced balsamic vinegar)
↳ reduced balsamic vinegar
0.1 tbsp

Per average serving

Calories

kcal

Protein

Carbs

Fat

Fiber

Sugar

0mg

Sodium

Tips from the kitchen

Dry the strawberries completely before dipping. Any water on them will make the chocolate slide right off instead of coating properly. Pat them with a paper towel and let them sit for a few minutes.
The 'holding just above the tray' step is the whole trick for the ghost shape. Let the excess chocolate drip down and pool slightly before you set the strawberry down. That little puddle becomes the cape. Skip it and you just get a dipped strawberry.
White chocolate seizes fast if the water under the bowl is boiling. Keep it at a gentle simmer, barely bubbling. If the chocolate starts looking grainy or thick, it's too late to save it, so watch the heat from the start.
The liquorice sauce needs to be thick enough to hold a dot shape. If it runs, pop it in the fridge for a few minutes first. A toothpick gives you more control than squeezing straight from the bottle.

Ways to vary it

You can swap the liquorice sauce for a small tube of black writing icing from the baking aisle. It's easier to control for the eyes and most kids prefer the taste.
For a non-Halloween version, skip the faces entirely and drizzle a little dark chocolate over the white coating once it's set. They work well as a cake topper that way.
If you want to make these for a crowd, double the chocolate but keep the strawberries in a single layer on the tray. Stacking them before the chocolate sets ruins the shape.

Storage & leftovers

Keep them in the fridge in a single layer, loosely covered, and eat within two days. The chocolate can sweat a little as it sits, which is normal. Freezing doesn't work well here, the strawberries go soft and watery when they thaw.

What to serve with it

These work well on a Halloween dessert table alongside other finger foods. A small bowl of extra liquorice sauce on the side for dipping is popular with kids.

By Untrained ChefPublished 23 June 2026