Overview
Halloween Strawberry White Chocolate Skulls
By Amy // Posted Oct 6, 2022 // Category Holidays, No Bake
These Halloween Strawberry White Chocolate Skulls would the perfect treat to take to a Halloween party! They’re in season in Australia as well.
Strawberries and white chocolate are a classic combination. You get a nice crunch from the white chocolate and I also really liked the sweet and tart strawberries combining with the milky vanilla like white chocolate.
A quick and easy recipe you can make that is guaranteed to be a hit wherever you take them.
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tips
1. Ingredients
I would recommend using large fresh strawberries for this recipe so that it can be a good canvas for a skull. Also it is important to rinse the strawberries and for it to be completely dry before you dip it in white chocolate. You need white chocolate and also milk/dark chocolate, along with a Ziploc bag.
2. Equipment
You need a baking tray or a large plate that is lined with baking paper. This makes it easier to place the strawberries in the fridge to help the chocolate set and then also remove the chocolate once the it is ready. Also, you need one large and one medium sized heatproof bowl to melt the chocolate in. You also need a medium/small Ziploc bag to place the melted chocolate in so that it can be used to drizzle chocolate.
3. Melting chocolate
Remember to microwave the chocolate in 20 second bursts at medium heat. You should spend time mixing the chocolate after every 20 seconds so that the heat gets evenly distributed and so the chocolate has a chance to melt further. Stop heating as soon as the chocolate has completely melted.
Remember, chocolate needs to be dry when you melt it, otherwise it can seize. This means that it can get lumpy and not melt properly. The smaller the chocolate is chopped, the more quickly it will melt. I recommend using chocolate melts or buttons for convenience. Also, using high temperatures can scorch the chocolate, making it unusable. Therefore, using a medium heat is much better than high.
Carefully rinse the strawberries under running cold tap. Gently pat the strawberries dry with a paper towel and let dry.
Lay a baking tray or large plate with baking paper so that the chocolate covered strawberries can be easily removed later. Place the white chocolate chips into a medium heatproof bowl and microwave in 20 second intervals. Mix the white chocolate with a dry spoon to disperse the heat evenly between microwaving. Keep microwaving in 20 second intervals and mixing until the white chocolate has fully melted.
Dip the strawberries in white chocolate, leaving the tips chocolate free. Place onto the lined baking tray or plate. Let the chocolate solidify, it should take around 30 minutes at room temperature or around 15 minutes in the fridge.
When the white chocolate has solidified, start melting the milk/dark chocolate following the same steps above in 20 second intervals, ensuring the equipment you use is dry. When fully melted, place into a Ziploc bag, squeezing the air out and locking the bag. Cut a tiny hole at the end of the Ziploc bag that is away from the locking mechanism. You will be using this like a pastry bag. Draw slightly large eyes, two dots for the nose and a mouth that looks similar to the pictures you see or a skull design to your liking. Let dry.
Place in airtight container for up to 1 day at room temperature or in the fridge for up to 3 days.
Ingredients
Directions
Carefully rinse the strawberries under running cold tap. Gently pat the strawberries dry with a paper towel and let dry.
Lay a baking tray or large plate with baking paper so that the chocolate covered strawberries can be easily removed later. Place the white chocolate chips into a medium heatproof bowl and microwave in 20 second intervals. Mix the white chocolate with a dry spoon to disperse the heat evenly between microwaving. Keep microwaving in 20 second intervals and mixing until the white chocolate has fully melted.
Dip the strawberries in white chocolate, leaving the tips chocolate free. Place onto the lined baking tray or plate. Let the chocolate solidify, it should take around 30 minutes at room temperature or around 15 minutes in the fridge.
When the white chocolate has solidified, start melting the milk/dark chocolate following the same steps above in 20 second intervals, ensuring the equipment you use is dry. When fully melted, place into a Ziploc bag, squeezing the air out and locking the bag. Cut a tiny hole at the end of the Ziploc bag that is away from the locking mechanism. You will be using this like a pastry bag. Draw slightly large eyes, two dots for the nose and a mouth that looks similar to the pictures you see or a skull design to your liking. Let dry.
Place in airtight container for up to 1 day at room temperature or in the fridge for up to 3 days.
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