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Halloween Chocolate Dipped Strawberries
Prep Time
30 mins
Setting Time
30 mins
 
These Halloween Chocolate Covered Strawberries are dipped in gourmet Belgian chocolate and decorated like some of your favorite Halloween characters like Frankenstein a Mummy and a Black Widow Spider. These make a perfect dessert table treat for Halloween and are so much fun to make with the whole family!
Course: Dessert
Cuisine: American
Keyword: ghost strawberries, halloween chocolate dipped strawberries
Servings: 10 Strawberries
Author: Jackie
Ingredients
  • 10 medium to large strawberries
  • 1 ½ cups Belgian white chocolate divided for Frankenstein, Mummy, and accent strawberries.
  • 3 ⁄4 cup Belgian dark chocolate
  • Oil-based candy color for coloring chocolate in green and purple.
  • 2 pretzel sticks cut in half
  • 6 mini pretzels cut in half
  • Assorted sprinkles
  • Candy eyes
  • Toothpicks for dipping strawberries
Instructions
  1. Start by washing and thoroughly drying the strawberries and letting them drain on paper towels.
Frankenstein:
  1. To make Frankenstein, melt 1⁄2 a cup of white chocolate in a microwave-safe bowl. Melt in 20-second increments until just melted and smooth. Stir to prevent scorching. Add a few drops of green candy color and mix to combine.
  2. Line a baking sheet with waxed paper.
  3. Insert 2 toothpicks into the top of a strawberry. Dip the strawberry in the green melted
  4. chocolate, and allow any excess chocolate to drip back into the bowl. Then place the strawberry on the lined baking sheet.
  5. While the chocolate is still wet add Black sprinkles for the hair, candy eyes, and more black sprinkles to create his mouth.
  6. When the chocolate is almost set, cut a pretzel stick in half and insert each half as a bolt on both sides of his neck. You can add a small white circular sprinkle with a drop of melted chocolate to the edge of the bolt if you would like. Allow to fully set.
Black Widow Spider:
  1. To make the Black Widow Spider, melt 3⁄4 cup of dark Belgian chocolate in a microwave-safe bowl. Melt in 20-second increments until just melted and smooth. Stir to prevent scorching. (Reserve a small amount of the dark chocolate for the Mummy Strawberry, step 4 below.).
  2. Dip 6 mini pretzels (1 at a time) in the dark chocolate allow the excess chocolate to drip back into the bowl and then place on the baking sheet.
  3. Insert 2 toothpicks into the top of a strawberry. Dip the strawberry in the dark melted chocolate, and allow any excess chocolate to drip back into the bowl. Place the strawberry on the lined baking sheet. Add 5 red pearl sprinkles for the eyes, then add a red Jimmie sprinkle for the mouth and white Jimmie sprinkles for teeth. Place the sheet in the fridge for 10 minutes or the freezer for 5 minutes. This will allow it to set quickly for the next step.
  4. Remove the chilled strawberry and pretzels from the refrigerator. Cut the pretzel in half lengthwise to make 2 legs, remove the small piece of pretzel in the center of each “leg” and discard. Repeat with remaining pretzels to create 6 legs.
  5. Using a toothpick spread a small amount of dark melted chocolate on a pretzel “leg” and attach it to the strawberry. Hold it to secure and continue with the remaining “legs”. Allow chocolate to fully set.
Mummy:
  1. To make the Mummy, melt 1⁄2 a cup of white chocolate in a microwave-safe bowl. Melt in 20-second increments until just melted and smooth. Stir to prevent scorching.
  2. Take a tablespoon of the melted white chocolate and insert it into a piping bag.
  3. Insert 2 toothpicks into the top of a strawberry. Dip the strawberry in the white melted chocolate, and allow any excess chocolate to drip back into the bowl. Then place the strawberry on the lined baking sheet. Place the sheet in the fridge for 10 minutes or the freezer for 5 minutes. This will allow it to set quickly for the next step.
  4. Remove the chilled strawberry from the refrigerator. Using a toothpick spread the dark chocolate (reserved from the Black Widow strawberry above) in a small rectangle on the upper third of the strawberry.
  5. Place two small green circular sprinkles over the dark chocolate as eyes. Using the piping bag, pipe “bandages” randomly over the strawberry. Allow chocolate to fully set.
Accent Strawberries:
  1. To make the accent strawberries, melt 1⁄2 a cup of white chocolate in a microwave-safe bowl. Melt in 20-second increments until just melted and smooth. Stir to prevent scorching. Add in a few drops of purple candy color and stir to combine.
  2. Insert 2 toothpicks into the top of a strawberry. Dip the strawberry in the purple melted chocolate, and allow any excess chocolate to drip back into the bowl. Then place the strawberry on the lined baking sheet. Sprinkle with an assortment of Halloween-colored sprinkles. Allow chocolate to fully set.
Recipe Notes

Recipe Success Tips
● Be sure to stir chocolate when melting to avoid scorching.
● You can substitute candy melts for chocolate if you prefer.
● You can melt more or less chocolate depending on how many strawberries you want to
make. I like to buy large 10 oz (300g) chocolate bars for chocolate dipping recipes.
● Use only oil-based candy coloring for coloring chocolate.
● These are best eaten the day they are made. They sweat when refrigerated. If you need to
make them ahead place them in a container lined with paper towels, uncovered.
● This is a fun recipe to make with kids. You do the dipping and have them decorate with
sprinkles.