Print

White chocolate ghosts + mummies

white chocolate ghosts and mummies
Print Recipe

Bring some Halloween charm to your home with these white chocolate ghosts and mummies!
Recipe makes about 15 ghost lollipops and 9-10 mummies.

Ingredients

Scale
  • 500g (18 oz) white chocolate, broken into pieces
  • 2 tablespoons sunflower oil (or unsalted butter)
  • chocolate sprinkles
  • wooden skewers or lollipop sticks

Instructions

  1. Line a baking sheet, or a few plates, with parchment paper. Set aside.
  2. Place the chocolate in a heatproof bowl and place it over a saucepan of barely simmering water, but don’t let the bowl touch the water.
  3. As some of the chocolate melts at the bottom, stir it with a spatula. Stir again as more chocolate melts, and so on until it melts completely.
  4. Remove the bowl from heat, add oil and stir the chocolate until smooth.
  5. Make ghosts:
    Take a tablespoon of chocolate and place it on the baking sheet, then swipe down to get a ghost-like shape. Take a skewer, dip it in the chocolate then place it on the ghost, gently roll it in.
  6. Continue with the rest of the chocolate to make as many ghosts as you wish.
  7. Lastly, put 2 sprinkles onto each ghost, to make tiny eyes.
  8. Chill in the fridge for 30 minutes or more. Once properly chilled the chocolate will be hard. Peel the lollipops off the baking sheet and place them on a plate, divide each layer of lollipops with parchment paper. Keep in the fridge.
  9. Make mummies:
    Take a heaping spoon of chocolate and place it on a baking sheet. With the bottom side of the spoon, gently flatten the chocolate in a circular motion, until you get a disk shape. Continue with making as many mummies as you wish.
  10. Place two sprinkles onto each one to make tiny eyes. Place in the fridge for about 10 minutes.
  11. During this time, rewarm the chocolate if necessary and then place some of it in a pastry bag (about one heaping tablespoon per one mummy), fitted with a small tip.
  12. Take mummies out of the fridge, drizzle thin stripes over each one in all directions (but not over the eyes!) and place them back in the fridge.
  13. Chill for at least 15 minutes, then take them out and wipe away the excess chocolate around each mummy. Chill for another 30 minutes or more.

Notes

ON DECORATING
If you don’t have a pastry bag, use a regular small plastic bag (even a ziplock bag), fill it with chocolate, twist at one side to make it tight, then cut off a tiny hole at one corner and decorate.
You can also drizzle the chocolate over the mummies with a spoon or a skewer dipped in chocolate.

You need one tablespoon of melted chocolate for one ghost and about 2 for a mummy (one for the base, the other for the strips).

Besides melting the chocolate on the stove, you can also melt it in the microwave. Place it in a heat proof bowl or deep plate and microwave it for 30 seconds, take out and stir, microwave for another 15 seconds, take out, stir and repeat until it’s almost completely melted. Some remaining chunks will melt as you stir the chocolate with a spatula.

Store the chocolate ghosts and mummies in the fridge, covered. You can store them in layers, separated with parchment paper.

Keywords: halloween

Find it online: https://www.sugarsalted.com/white-chocolate-ghosts-mummies/