These white chocolate ghosts are perfect for decorating cupcakes, layer cakes or any other dessert. They can also be attached to popsicle sticks to make a kid-friendly Halloween treat.
If you're struggling to find a cute but spooky decoration for your Halloween bakes, don't worry. These white chocolate ghosts are just the thing! With only 2 ingredients and very little prep time, they are easy to make and super kid-friendly.
Use them to decorate cakes, cupcakes, and brownies, or stick them to lolly sticks to make fun-size sweet treats. However you serve them, they're sure to be a hit with both kids and adults. I can't wait for you to try them!
Below you'll find detailed ingredient and equipment notes, my top tips and step-by-step instructions. I've also included a video in the recipe card at the end for anyone who might need it. I hope you find the post useful and if you have any feedback or questions, make sure to leave them in the comment box near the end of the page. Enjoy!
Ingredients and equipment
Here's everything you'll need for this recipe...
- White chocolate: Although I named these 'white chocolate ghosts', I actually used white candy melts to make the ghost bodies. This is because white chocolate usually has a yellowish tinge and I wanted my ghosts to be bright white to contrast against the black icing on my cake. Feel free to use whichever you prefer- I used natural white DecoMelts.
- Dark chocolate: In addition to white chocolate or candy melts, you'll also need either dark or milk chocolate to make the eyes and mouths. You can also use writing icing or even mini chocolate chips to do this if you prefer.
- Baking tray: This recipe will make around 20 ghosts- make sure your tray is big enough so you don't run out of space!
- Baking paper: This makes it super easy to peel the ghosts straight off after they've set. You can also use a silicone sheet if you have one.
- Heatproof bowl: To melt the chocolate in. You can also melt it in a saucepan over low heat on the stove if you prefer.
- Teaspoon: You'll need this to create the ghost 'bodies' on the baking paper.
- Piping bag: If you're using milk or dark chocolate for the ghost eyes and mouths, it's best to use a piping bag to keep them super neat. I used one without a piping tip and just cut a very small hole in the end.
How to make white chocolate ghosts
Step 1: Start by lining a large tray with baking paper, ready to put your ghosts on later. Set it aside for now.
Step 2: Break 100g of white chocolate into segments or weigh out 100g of white candy melts and add them to a heatproof bowl. Heat them in the microwave in 30-second bursts, stirring in between to prevent seizing, until they're fully melted.
Step 3: Take a teaspoon of the melted chocolate and place it onto the lined baking tray. Then gently drag the teaspoon through it to create the ghost tails. This can be a little tricky at first so it's helpful to have a few practice shots first.
Step 4: Once you have roughly 20 ghosts, pop them in the fridge for 30 minutes or leave them to sit out at room temperature until hardened.
Step 5: Once hard, peel the ghosts off the baking paper and flip them over so that the tops are completely smooth. This is not essential but it gives them a much more polished look. If you're using them to decorate cakes or brownies, the slightly rougher edge on the bottom will help them to stand out a little better, rather than them just laying completely flat.
Step 6: Melt 50g of milk or dark chocolate and pop it into a piping bag without a nozzle. Cut a very small hole into the end of the piping bag, then pipe two eyes and a mouth onto each ghost. It's best to work quickly as the chocolate will eventually begin to set in the bag. Use a toothpick to smooth out any imperfections.
Step 7: Let the chocolate eyes and mouths set, then enjoy your edible ghosts! You can eat them as is or you can use them to decorate your favourite Halloween dessert.
Ways to use white chocolate ghosts
You can use these treats in the following ways:
- Pop them on top of your cupcakes.
- Decorate your layer cakes, brownies or sheet cakes with them. You can use melted chocolate or buttercream to hold them in place.
- Stick them onto popsicle sticks with a little more white chocolate and enjoy them as mini lolly pops.
Top tips
- Use 'natural white' candy melts if you want your ghosts to be super white and bright. White chocolate tends to have a slightly yellow tinge.
- Melt the chocolate/candy melts very slowly to prevent burning or seizing. You can either do this in a saucepan over very low heat or you can put them in the microwave, stirring every 30 seconds or so.
- Flip the ghosts over once they've set. This will hide any ridges or bumps and ensure you have a smooth, flat surface to pipe the eyes and mouths onto.
- Use a toothpick to correct any imperfections in the dark chocolate eyes or mouths.
- To really make your ghosts come to life, try sticking on some edible eyes!
FAQ
Since these are made only with chocolate, they will last quite a long time! You can keep them in an airtight container in the fridge or at room temperature for at least 4 weeks- perfect for prepping ahead of spooky season.
Yes, these can be frozen for up to 3 months. I'd recommend freezing them on a lined baking tray for a few hours and then popping them into a freezer bag. This will prevent them from sticking together, meaning you can take out only as many as you need. Alternatively, you can pop them into an airtight container and use small pieces of baking paper to separate them.
More Halloween desserts:
- Halloween fudge
- Mummy puff pastries
- Black and orange pinwheel cookies
- Chocolate strawberry ghosts
- Cookie Monster brownies
- Halloween traybake
- Halloween funfetti cupcakes
I hope you like these white chocolate ghosts! Let me know how you'll be using them by leaving a comment below. Enjoy!
Easy White Chocolate Ghosts
Ingredients
- 100 g White chocolate or candy melts (3.5oz) I used natural white candy melts for a more vibrant white
- 50 g Dark chocolate (1.8oz) or milk chocolate
Instructions
- Line a large tray with baking paper.
- Melt the white chocolate/candy melts in a heatproof bowl in the microwave, making sure to stir it every 30 seconds to prevent seizing.
- Take a teaspoon of the melted chocolate and place it onto the lined tray. Then use the spoon to drag it out a little to make a ghost tail.
- Once you have made roughly 20 ghosts, pop them in the fridge for around 30 minutes to set.
- Once set, peel the ghosts off of the baking paper. I like to flip them over so the top surface is super flat and smooth.
- Melt the dark chocolate and put it into a piping bag with a very small hole cut off the end. Pipe two eyes and a mouth onto each ghost.
- Put them back in the fridge or let them sit at room temperature until the dark chocolate has set then enjoy!
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