How to Make White Chocolate Ghosts
This is probably one of the easiest DIYs you’ll do this Halloween! It’s easy, quick, and doesn’t require much in the way of utensils and materials (which all the more better for you!). These little DIY white chocolate ghosts are what I used to decorate my spooky strawberry smash cake this past year, but can be used for all sorts of spooky treats!
Here’s how to make white chocolate ghost treats this year:
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What You’ll Need for Your White Chocolate Ghosts
Remember how I said you wouldn’t need much for your chocolate ghosts? That’s because most of what you’ll need, you’ll already have (and not in a “I bake all the time” already have, but a true, “this is required in the house” already have).
You’ll need:
- A baking sheet for setting your chocolate
- A bowl or pan for melting your chocolate
- A spoon or icing tool to create your ghosts
- White chocolate
- Black icing for the eyes
- Parchment paper, aluminum foil, or wax paper
You can technically use any white chocolate, but it changes how you have to prepare them! If you use the regular white chocolate morsels from the grocery store, you’ll need to prep them double-broiler method with a touch of milk to get the right consistency.
But, I prefer to grab melting chocolate. I used Melt‘Ems, but you can use any brand! I was just already at Joanns (RIP) when I wanted to try this DIY and they carry Melt’Ems on hand (or rather, did).
How to Make White Chocolate Ghosts
It’s easy, but you have to be patient. Between melting the chocolate, spreading it into your ghosts, and waiting for it to cool, there’s a lot of waiting involved.
Here’s how to make white chocolate ghosts:
#1. Melt Your Chocolate
Follow the instructions on your melting wafers/chocolate and start prepping your chocolate for your ghosts. While you’re working on this, lay out your foil/paper on your baking sheet so you’re ready to make your ghosts.
#2. Spread Your Chocolate Into Little Ghost Shapes
Don’t stress it if they look really irregular! But you literally get a bit of chocolate on the back of your icing tool and spread it in one downward swipe motion, creating a little ghost shape about 1-3 inches long.
Trust me, it’ll look more normal once you add the eyes and mouth! But, before you do that, let your chocolate ghosts cool on the counter for a few hours or in the fridge for about 30 minutes before moving on.
#3. Give Your Ghost Eyes and a Mouth
Once it’s done cooling, give your ghost(s) eyes and a mouth! I used this little icing bottle I found at Food Lion to make it easier to control. I just added two dots for eyes and one for a mouth.
#5. Appreciate Your Final Little Ghost
Just sit back and enjoy the fact you just created something! If you’re already making a sweet treat and his is just decor, go ahead and add it to it! Here’s a cute example:
Also, the ghost themselves do look better in better lighting (my kitchen is from the 60s, it’s not exactly what you would consider well lit or full of natural light).
Here’s More to Make This Spooky Season:
The white chocolate ghosts might be one of my top picks for the season (it’s cute, easy, and delicious), but it’s not my only holiday season recommendation.
If you’re looking to do more spooky things, here’s a few ideas to try:
- Add a little more spooky decor with these 3D bats for less than $10 (and here’s how to style them)
- Do a DIY spooky ghost photoshoot with a white sheet and some cute black sunglasses
- Less spooky, but still fun, take a trip to a local (or not-so-local) apple orchard!
But that’s all for today!! Until next time!
x Mckayla
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