This chocolate fudge topped with white chocolate ghosts makes the cutest Halloween dessert! You can make them ahead, package them up, and store them in the fridge until your next Halloween event!
I made these cute little ghosts for a bake off last week, and they were too fun (and delicious) not to share!
Some people described them as being "so good it's scary!"
(It was me. I described them this way.)
This is the standard Eagle chocolate fudge recipe, which I've been meaning to make for OVER A YEAR now since I heard people rave about it. It was straightforward and easy to make, and the result did not disappoint! Chocolatey, decadent, and delicious.
The real point of this dessert though is the ghosts, which can be put on any kind of fudge, or a brownie, or cupcake, or regular cake, or ANYTHING!
So whatever kind of fudge you make here, slice it into 1 1/2-inch squares. I put them in these mini muffin liners, because they look fancier that way, and also because I thought if they were easier to grab off the tray, people would be more inclined to take them, then they would eat them and love them and I would get more VOTES. (I was there to win).
But! it turns out fudge is a really easy thing to make for a large number of people, and to transport. Make them ahead, package them up, and keep them chilled until you're ready to serve.
Making the Ghosts
The ghosts here are made out of white chocolate. They are easy and whimsical and can be quite imperfect and still look good!
First you'll melt some white chocolate. Stir it vigorously to ensure it's all melted and an even temperature.
Then, lay out a piece of parchment paper and grab a butter knife. Get about a 1/4 teaspoon of melted white chocolate on the tip of one side of the butter knife. Spread it across the parchment paper to make the size and thickness you want your ghost to be. You may need to do a few practice ghosts!
Keep dipping and spreading until you have the number of ghosts you need, or you run out of chocolate. Let them sit at room temperature to harden. This will take about 20 minutes.
Next, melt some semi sweet chocolate and transfer it to a ziplock bag. Cut a (very small!) hole in the corner of the bag to pipe out the chocolate onto the ghosts. Pipe on the eyes and mouths. Allow to harden for another 20 or so minutes.
To attach the ghosts to the fudge, peel a ghost off the parchment paper, pipe a small amount of melted white chocolate onto the back of it, and press it onto the top of the fudge.
I can't get over how cute they are!
BOO! Halloween Ghost Fudge
For the Chocolate Fudge
- 3 (12 ounce) bags semi sweet chocoalte chips (or 6 cups)
- 2 (14 ounce) cans sweetened condensed milk
- 1/4 teaspoon salt
- 1 tablespoon vanilla
For the Ghosts
- 1/4 cup white chocolate chips
- 2 tablespoons semi sweet chocolate chips
For the Fudge
- Line a 9 x 13-inch baking dish with parchment paper.In a large pot, Combine the chocolate chips, condensed milk, and salt. Melt together over medium-low heat, stirring constantly. Adjust the heat if it's melting too quickly or too slowly. Once it's melted, remove from heat and stir in the vanilla. Transfer to the prepared dish and smooth out the top. Place in the fridge to cool for 3 hours, or until firm.Lift the fudge out of the pan using the parchment paper, then cut into 48 roughly 1 1/2-inch square pieces.
For the Ghosts
- Melt the white chocolate in a bowl in the microwave in 30-second increments, stirring frequently. Once most of the chocolate chips are melted, stir vigorously to melt the rest. Lay out a piece of parchment paper. Dip the end of a butter knife into the melted white chocolate. You want about 1/4-teaspoon white chocolate per ghost. Sweep the melted chocolate down on the parchment paper to make the size and shape ghost you want. Repeat until you have 48 ghosts. Cool for 20 minutes, or until hardened.Melt the semi sweet chocolate chips in the microwave as you did for the white chocolate. Transfer to a ziploc bag and snip one corner of the bag off to create a small hole. Use the bag of melted chocolate to pipe eyes and a mouth onto each ghost. Cool until hardened, about 20 minutes.To attach the ghosts to the fudge, peel a ghost off the parchment paper and pipe a small bead of melted and cooled chocolate onto the back side. Press it onto the fudge. Repeat until all of the ghosts have been used.Store in an airtight container in the fridge for up to 1 week.