How to make white chocolate ghosts
These white chocolate ghosts are frightfully easy to make, you only need two ingredients and some basic equipment:
- Good quality white chocolate – my go-to is Menier Swiss White Chocolate. It melts perfectly smooth in the microwave, tastes amazing and also sets well.
- Chocolate writing icing – usually comes in a tube. Black writing icing would also work well.
- Large flat baking tray – any coloured baking tray will do. If you don’t have a large one, you could use 2 or 3 trays instead.
- Greaseproof paper – used to line the baking tray. The white chocolate ghosts will peel off more easily using greaseproof paper.
- Cocktail sticks – you’ll need these if you’re planning to stick the ghosts into cupcakes/cakes etc. If you plan to just eat them on their own to lay them on top of a bake, then you don’t need the cocktail sticks.
- Pastry brush/teaspoon – a pastry brush would be ideal to brush the white chocolate down to make the ghost shape. If you don’t have one you can use the back of a teaspoon instead.
Make the white chocolate ghosts in 6 simple steps:
- Melt the white chocolate in the microwave. It’s best to do this in 20-30 second blasts, stirring between each, as white chocolate can burn quite quickly.
- Drop spoonfuls of white chocolate onto the lined baking tray.
- Use a pastry brush or the back of a spoon to brush the chocolate down.
- Place the cocktail sticks in the bottom half of the chocolate ghosts.
- Leave to set for 20 minutes or so, then draw on the eyes and mouth shape.
- Pop in the fridge to harden for 20 minutes. Then carefully peel off the ghosts.
Here are a few creative ways you can use these white chocolate ghosts to spookify your bakes:
- Cupcakes – pipe buttercream swirls on top of cupcakes then push the ghosts in the top for decoration (just like in the photo below).
- Cakes – buttercream the outside of a layer cake and stick the ghosts around the outside. This Death by Double Chocolate Cake recipe would be perfect for this.
- Cheesecake – lay the ghosts on top of a cheesecake for a spooky topping.
- Brownies – slice the brownies into portions and then stick a ghost into each one. This recipe for my Spider Web Brownies would be ideal!
Equipment used to make white chocolate ghosts
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White Chocolate Ghosts
- 100 g White chocolate my favourite brand is Menier
- Chocolate writing icing
- Line a large baking tray with greaseproof paper.
- Chop up the white chocolate into small chunks and place in a microwave-safe bowl. Microwave in 20-second blasts (stirring after each) until melted and smooth.
- Drop teaspoons of melted white chocolate onto the baking tray, and use a pastry brush or the back of a spoon to smear the white chocolate downwards. This will create a ghost shape.
- Place a cocktail stick into the bottom half of each ghost, and roll it in the white chocolate to conceal the stick.
- Leave to dry for 20 minutes, then draw on two dots for the eyes and an oval for the ghost mouth using the chocolate writing icing.
- Place in the fridge for 20-30 minutes until the chocolate is hard and set.
- Carefully peel the ghosts of the baking paper and use them to decorate your spooky bakes.
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