Ghost-Dipped Strawberries (Gluten-Free)
Strawberries dipped in white chocolate so the coating pools into a ghost's tail, with chocolate chip eyes and a mouth drawn on with a toothpick.
Yield30 ghosts
Prep30 min
Total30 min
Ingredients
- 30 fresh strawberries
- 227 g (8 oz) certified gluten-free white baking chocolate, chopped
- 5 ml (1 tsp) shortening
- 0.6 ml (1/8 tsp) almond extract
- 60 ml (1/4 cup) certified gluten-free miniature semisweet chocolate chips
Method
- Wash the strawberries and dry them completely on paper towels. Any water left on the fruit will seize the chocolate.
- Melt the white chocolate with the shortening in a microwave-safe bowl at 50 percent power, stirring until smooth, then stir in the almond extract.
- Dip one strawberry at a time, holding it by the hull, and set it on waxed paper so the chocolate pools slightly at the base into a ghost's tail.
- Press two chocolate chips into the wet coating for eyes straight away.
- Freeze about 5 min, until the coating is hard.
- Melt the remaining chocolate chips, dip a toothpick in and draw a mouth on each ghost.
- Refrigerate until serving.
Notes
- Strawberries and chocolate are both naturally gluten-free, but white chocolate and compound coatings are the exception worth checking; some use malt-derived ingredients.
- Leave the hulls on and dip from the point downward if you want taller ghosts.
Storage
- In a single layer in the refrigerator, up to 1 day. Dipped fruit weeps after that.
Check every label. Formulations change.
