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Ghostly White Chocolate and Berry Board
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Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Microwave-safe bowl
  • Serving board
  • Parchment paper

Ingredients
  

  • 8 ounces white chocolate, broken into pieces
  • 1 cup strawberries, hulled and halved
  • 1 cup raspberries
  • 1/2 cup blueberries
  • 1/2 cup blackberries
  • 1/2 cup mini marshmallows
  • 12 candy eyes

Instructions
 

  • Place the white chocolate pieces in a microwave-safe bowl and heat in 30-second bursts, stirring after each, until fully melted and smooth.
  • Spread the melted white chocolate in a thin, even layer across a serving board or a sheet of parchment paper set on the board.
  • While the chocolate is still soft, press the mini marshmallows into it in small clusters to form ghost shapes.
  • Add the candy eyes to the tops of the marshmallows to finish the ghosts.
  • Scatter the strawberries, raspberries, blueberries, and blackberries around the chocolate and marshmallows, leaving some white chocolate visible between the fruit.

Notes

Melt the chocolate just until smooth to avoid a grainy texture. Arrange the berries right after the marshmallows so they sit on the soft chocolate without sinking. If you need to make the board ahead, keep the candy eyes and berries separate until serving time to prevent color bleed.
Course: Dessert
Cuisine: American
Equipment: Microwave-safe bowl, Serving board, Parchment paper