Strawberry Ghosts

Method

1. Preparation

   Line a tray with baking paper. Put the white chocolate melts in a small microwave safe bowl and microwave on HIGH for 30 second bursts until smooth. Stir between each burst. Stir in the oil.

2. Ghosts

   Making one strawberry ghost at a time, scoop up about a teaspoon of the melted chocolate and spoon it onto the prepared tray. Use the back of the spoon to make a teardrop shape, forming the ghost’s wispy ‘body’. Gather up the leaves of one strawberry to hold it from the top. Gently dip the strawberry into the chocolate, tipping the bowl slightly, if necessary, to cover the strawberry. Allow the excess chocolate to drip back into the bowl and place strawberry on the pool of chocolate. Repeat with the remaining chocolate and strawberries. Refrigerate for 15 minutes or until chocolate is firm.

3. Chocolate

   Put the dark chocolate melts (if using) in a small microwave safe bowl and microwave on HIGH for 20 second bursts until smooth. Stir between each burst. Spoon the chocolate into a piping bag with a small (about 1mm) plain nozzle or a zip lock bag and snip off the corner (being careful not to snip off too much).

4. Serving

   Pipe spooky faces onto the strawberries with the melted chocolate or the icing and allow to set. Serve when set or refrigerate for up to 4 hours. Best served at room temperature, on the day they are made. TIP: Remove strawberries from the fridge about 30 minutes before dipping. Less condensation will form on the strawberries, and the chocolate will better coat them. TIP: Tubes of writing icing are available in the baking aisle of most supermarkets.