Strawberry Ghosts

Directions

1. Prepare your workspace by lining a baking sheet or counter with parchment or wax paper. Wash and thoroughly dry 18 medium strawberries—any moisture can ruin the chocolate. For best results, let them sit on paper towels for a couple of hours after washing.
2. Melt 8 ounces of white chocolate melting wafers in a microwave-safe bowl at 50% power in 30-second intervals, stirring between each. Once mostly melted, remove from the microwave and stir until completely smooth.
3. Holding each strawberry by the stem, dip it into the white chocolate, turning to coat entirely. Place the dipped strawberry on the prepared sheet and drag it slightly to form a ghost-like tail. Repeat with all strawberries, then chill for 5 to 10 minutes until the chocolate hardens.
4. Melt 2 ounces of dark chocolate melting wafers using the same method as the white chocolate. Using the back of a small spoon, dot on eyes and a mouth for each ghost. Alternatively, you can press mini chocolate chips onto the wet white chocolate right after dipping.
5. Refrigerate the strawberry ghosts for 5 minutes to set the dark chocolate faces.