Fruit Ghosts

Directions

1. 1

   Step 1

   

   Wash the bananas and peel them. Rinse the strawberries, leaving the calyxes on the berries. Prepare a saucepan, a pastry bag with a small round tip, and 10 small skewers or cake pop sticks. Line a tray with parchment paper.

2. 2

   Step 2

   

   Place the white chocolate in a heatproof bowl. Melt the chocolate in a double boiler, stirring constantly. The mixture should become smooth and fluid. Remove the saucepan from the heat.

3. 3

   Step 3

   

   Cut the bananas in half and skewer the halves. Insert the remaining skewers into the strawberry tops (stems).

4. 4

   Step 4

   

   Place 1/3 of the white chocolate glaze into a pastry bag. On the tray lined with parchment paper, pipe 6 flat shapes resembling large, spread-out drops, 2.5–3 cm long.

5. 5

   Step 5

   

   One by one, dip the skewered strawberries into the remaining glaze in the saucepan, leaving the tops with the calyxes clean. Place the berries on the chocolate shapes.

6. 6

   Step 6

   

   Dip the skewered banana halves into the glaze, coating them about ¾ with chocolate. Place the fruit on the tray lined with parchment paper next to the strawberries. Put the 'ghosts' in the refrigerator to set for 20–30 minutes.

7. 7

   Step 7

   

   Remove the chocolate-coated fruit from the refrigerator and draw 'eyes' and 'mouths' on the ghosts with black glaze. Let the decoration set at room temperature.

8. 8

   Step 8

   

   Arrange the fruit ghosts on serving plates and serve for dessert.