Preparation Steps

• Line a large baking sheet with parchment paper.
• Rinse the strawberries and dry them completely before dipping.
• Transfer the white chocolate to a microwave-safe bowl. Place the bowl in the microwave and microwave on high for 30 seconds, remove and stir. Microwave for 15-second increments, removing each time to stir before heating for another 15 seconds. Repeat until all the wafers are completely melted.
• Holding the strawberries by the tops, dip ¾ of the strawberry in the melted chocolate. Hold the strawberry over the bowl for several seconds to allow some of the excess chocolate to drip off. Place the strawberry on the parchment paper and then pull the strawberry up slightly to create a ‘ghost tail’ with the excess chocolate.
• While the chocolate is still wet, shape the tail with a spoon or your finger to create a point at the bottom of the tail like a ghost.
• Add the mini chocolate chips before the white chocolate dries. Place the mini chocolate chips with the points up for the eyes and the point down for the mouth.
• Let the chocolate dry for about 10-15 minutes. Once fully dry, store in an airtight container in the fridge and consume within 1-2 days for best quality.