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Chocolate covered strawberry ghosts are an easy no-bake Halloween treat: you dip dry strawberries in melted white chocolate, drag a little tail so they look like floating ghosts, chill until set, then pipe dark chocolate eyes and a mouth. Three ingredients, about 15 minutes of hands-on work, and no oven required.
Some of my favorite Halloween treats are the ones that look like I spent way more effort than I did, and these are exactly that. A friend brought a version of these to a party a couple years ago and the whole table lost it, so I started making my own spin every October.
They are a hit with grown-ups and kids alike, which is rare for a Halloween dessert. The strawberries keep things fresh and not too sweet, the white chocolate shell sets into a smooth little ghost body, and the piped faces are where everyone gets to show some personality (mine usually look mildly terrified).
What makes these chocolate covered strawberry ghosts so good
The contrast is the whole thing. You get a snappy white chocolate shell, a juicy berry inside, and that cute spooky face on top. It’s the same satisfying bite as a classic chocolate covered strawberry, just dressed up for spooky season.
If you want to dress up a classic chocolate covered strawberry for a party crowd that is a little older, my Boozy Malibu Chocolate Covered Strawberries soak the berries in coconut rum before dipping, which takes the whole thing to another level.
They also come together fast and need zero special skills. If you can melt chocolate in the microwave and squeeze a sandwich bag, you can make a whole tray. They look adorable on a Halloween dessert spread, right next to my strawberry s’mores for more berry-and-chocolate energy.
What is the trick to chocolate covered strawberries?
The single biggest trick is making sure your strawberries are completely dry before they touch the chocolate. Even a little water makes melted chocolate seize up and turn grainy, and it keeps the shell from sticking to the berry. Wash them, then pat each one fully dry and let them come to room temperature.
That same tip applies when you make strawberry blueberry chocolate bark, a no-bake treat where fresh strawberries and blueberries get pressed into melted chocolate chips and chilled until set.
It also helps to hold the strawberry by the leafy top (or insert a toothpick) so you get a clean dip, and to work over parchment paper for easy cleanup. That same keep-it-completely-dry rule is what makes my chocolate covered mandarin oranges come out glossy instead of streaky. The Kitchn has a solid primer on chocolate covered strawberries if you want the full deep dive.
How do you make ghostface strawberries?
To make ghostface strawberries, dip a dry strawberry in melted white chocolate, then drag the tip across parchment paper so a little tail forms, which gives you that floating-ghost shape. Set them in the fridge for about 5 minutes until the white chocolate hardens.
Once the shells are firm, melt dark chocolate, spoon it into a sandwich bag, snip a tiny corner, and pipe two eyes and an open mouth onto each ghost. That is it, you have a tray of little strawberry ghosts.
Tips for the best strawberry ghosts
1. Use melting wafers, not chocolate chips
White chocolate melting wafers are made to melt smooth and set firm, which is exactly what you want for a clean ghost shell. Chocolate chips have stabilizers that keep their shape, so they can stay thick and clumpy when melted.
2. Melt low and slow
Microwave the white chocolate in 30-second bursts, stirring between each, and stop the moment it is smooth. White chocolate scorches faster than dark, and burnt white chocolate is a sad, seized mess.
3. Chill, do not freeze
Five minutes in the fridge sets the shell perfectly. The freezer can cause condensation, and we already know moisture is the enemy here. If your faces smudge, the base shell wasn’t cold enough yet.
4. Snip the piping bag tiny
For the eyes and mouth, cut the smallest possible corner off your sandwich bag. A tiny opening gives you control, and you can always cut it bigger, but you can’t make it smaller once it is done.
Equipment
Ingredients
Just three things. Full amounts are in the recipe card below.
- 1 lb strawberries (washed and fully dried)
- 1 cup white chocolate melting wafers
- 1/4 cup dark chocolate melting wafers
Swap notes: dark chocolate can become semisweet or milk chocolate for the faces, whatever you have. Black cookie icing works too if you would rather not melt a second chocolate.
How to make chocolate covered strawberry ghosts
- Wash the strawberries and pat them completely dry. Any water will make the chocolate seize.
- Melt the white chocolate in the microwave for about 30 seconds, then stir until smooth (add another short burst if needed).
- Line a pan with parchment paper. Dip each strawberry in the white chocolate, then set it down and drag it slightly to create a little ghost tail.
- Chill in the fridge for about 5 minutes, until the white chocolate hardens.
- Melt the dark chocolate the same way, then spoon it into a sandwich bag and snip a tiny corner.
- Pipe two eyes and a mouth onto each ghost. Let them set, or pop them back in the fridge for 5 minutes, then serve.
Storage and make-ahead
Chocolate covered strawberry ghosts are best the day you make them, since fresh strawberries release moisture over time and the shells can sweat. Store them in a single layer in an airtight container in the fridge for up to 2 days.
If you’re prepping for a party, dip and decorate the morning of and keep them chilled until just before serving. Don’t freeze them, because thawed strawberries go mushy and the shells weep. If you would rather prep something days ahead, my hot cocoa bombs keep for weeks and round out the same spooky spread.
If you make these chocolate covered strawberry ghosts, please leave a star rating on the recipe card below and a comment to tell me how spooky (or silly) your faces turned out. Your ratings really help other people find the recipe, and they make my day.
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Chocolate Covered Strawberry Ghosts
- Total Time: 15
- Yield: about 12 strawberry ghosts 1x
- Diet: Gluten Free
Description
Chocolate covered strawberry ghosts are an easy no-bake Halloween treat: strawberries dipped in white chocolate, shaped into little ghosts, and finished with piped dark chocolate faces. Three ingredients and about 15 minutes.
Ingredients
- 1 lb strawberries (washed and fully dried)
- 1 cup white chocolate melting wafers
- 1/4 cup dark chocolate melting wafers
Equipment
Get Recipe Ingredients
Instructions
- Dry the strawberries. Wash them and pat completely dry, since any water will seize the chocolate.
- Melt the white chocolate in the microwave for about 30 seconds, then stir until smooth (add short bursts as needed).
- Dip and shape. Line a pan with parchment paper, dip each strawberry in the white chocolate, then drag it slightly on the paper to form a ghost tail.
- Chill in the fridge for about 5 minutes, until the white chocolate hardens.
- Melt the dark chocolate the same way, spoon it into a sandwich bag, and snip a tiny corner.
- Pipe the faces. Add two eyes and a mouth to each ghost, let set (or chill 5 more minutes), and serve.
Notes
- Completely dry strawberries are non-negotiable. Water makes white chocolate seize and stops the shell from sticking.
- Use white chocolate melting wafers, not chips. They melt smoother and set firmer for a clean ghost body.
- Microwave in 30-second bursts and stop the second it is smooth. White chocolate scorches fast.
- Snip the smallest corner off the piping bag for control over the eyes and mouth.
- Chill, never freeze. The freezer causes condensation that ruins the shell.
- Decorate the day you plan to serve them for the best look and texture.
- Prep Time: 15
- Category: Dessert
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 strawberry ghost
- Calories: 60 kcal
- Sugar: 7g
- Sodium: 5mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 2mg