I was trying to thin my white chocolate to dip cake pops when I discovered how to make free-form white chocolate ghosts. This is the recipe.

1/2 cup melted white candy coating

2 teaspoons glycerin

Melt the chocolate in mug or microwavable bowl, then stir in the glycerin. The chocolate will start to "sieze" which means it will thicken rapidly. I spooned it on some plastic wrap on a plate and let it cool for  1 - 2 minutes. It will depend on the temperature of your room how long it takes. Then when it feels like sticky clay put clumps of it on a cookie sheet covered in plastic wrap. With your finger touch the glob and pull away to form ghost-like points. There really is no wrong way to do it. Then while the chocolate is still warm and soft, place the pre-made candy eyes to make it look like a ghost. Place in the refrigerator for 5-10 minutes and place them on a flattened Halloween cupcake wrapper. Now your are ready to serve cute little white chocolate ghosts at the Halloween party.

Leave a comment

Please note, comments must be approved before they are published