Chocolate Covered Fruit Ghosts Recipes

CHOCOLATE COVERED STRAWBERRY GHOSTS

Steps:

• Melt white chocolate as instructed on the package. Dip strawberries one at a time in melted chocolate, dragging out some of the chocolate on the bottom to make a ghost "tail".
• Set on wax or parchment paper. Place candy eyes on front of strawberry. Let harden on parchment or wax paper.
• Repeat until you get the quantity of strawberries desired. Serve and devour!

CHOCOLATE-DIPPED FRUIT

Steps:

• Finely chop a 4-ounce bar of dark chocolate; microwave on 50% power until almost melted, about 2 minutes. Stir until smooth. Dip dried mango, papaya and/or apricot pieces in the chocolate, place on a parchment-lined baking sheet and chill until set, about 10 minutes.

GHASTLY PEAR GHOSTS

Steps:

• Line a baking sheet with waxed paper and grease the paper; set aside. Wash and thoroughly dry pears; insert a Popsicle stick into the top of each., In a microwave, melt caramels and water; stir until smooth. Dip each pear into caramel mixture; turn to coat. Place on prepared pan; let stand until set., Melt white candy coating and 2 tablespoons shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip pears into coating; allow excess to drip off. Return to pan; let stand until set. , In the same microwave, melt chocolate chips and 1 teaspoon shortening; stir until smooth. Repeat with orange candy coating and 1 teaspoon shortening. Decorate ghost faces; let stand until set.

GHOST PEPPER DARK CHOCOLATE COVERED FRUIT

Steps:

• Mix together melted chocolate, coconut oil, and ghost pepper powder into a bowl until well combined.
• Line baking tray with parchment paper.
• Carefully dip each piece of fruit into the chocolate mixture. Place on the lined baking tray.
• Set chocolate-covered fruit aside for 30 minutes, chocolate will begin to harden.

CHOCOLATE COVERED FRUIT

Steps:

• Peel oranges and separate into sections.
• Wrap sections in plastic wrap so they do not dry out.
• Rinse strawberries under cold running water, do not remove the stems.
• Pat berries completely dry with paper towels.
• Set fruit aside.
• Fruit should be at room temperature for dipping.
• Place peanuts in a small bowl.
• Into a double boiler top, not over water, grate semi sweet chocolate squares.
• Set candy thermometer in place, set aside.
• Heat water to boiling in double boiler bottom; remove from heat.
• Place double boiler top over hot water; melt chocolate, stirring constantly with rubber spatula, until temperature reaches 130 degrees.
• Immediately discard hot water from double boiler bottom and refill with cold water to come one-third of the way up the side of the double boiler.
• Set top in place and cool chocolate, stirring constantly, until chocolate temperature reaches 83 degrees.
• Remove double boiler top and replace cold water in bottom with warm water (about 85 degrees).
• This will keep the chocolate and dipping consistency longer.
• With fingers, hold one piece of fruit at a time and dip it into chocolate, leaving part of fruit uncovered.
• Shake off excess chocolate or gently scrape one side of fruit to remove excess.
• Place on waxed paper.
• Working quickly, stir peanuts into leftover chocolate in pan.
• Drop mixture by tablespoonfuls onto waxed paper.
• Let chocolate covered fruit and peanut clusters stand until chocolate is set (about 10 minutes) before removing from waxed paper.
• Serve dipped fresh fruit same day.
• Store peanut clusters in tightly covered container; use within one week.
• Note: Chocolate can be easily melted in the microwave as well.
• Break chocolate into chunks and microwave in increments of 20-30 seconds, stirring in between each session.

CHOCOLATE-COVERED FRUIT GHOSTS

Steps:

• Dip apple slices, 1 at a time, in white chocolate; place in single layer on parchment-covered baking sheet. Repeat with strawberries and remaining white chocolate.
• Add 2 chocolate chips to each "ghost" for the eyes.
• Refrigerate 1 hour or until chocolate is firm.

WHITE CHOCOLATE GHOSTS

Steps:

• Line a baking sheet with waxed paper; set aside.
• Melt white chocolate in a heat-proof bowl over simmering water; stir occasionally. Remove bowl; mix in oil. Drop 1 tablespoon of mixture onto prepared baking sheet. Use the back of a teaspoon to quickly spread into a ghost. Place a lollipop stick at the base, spinning to coat. Add chocolate chip eyes. Refrigerate ghosts 5 minutes, then peel off.