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Halloween Ghosts

Halloween Ghosts

Halloween Ghosts made with shortbread and white chocolate ganache - a fun and easy Halloween recipe!

Course Dessert
Cuisine French, Italian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Author Manuela Zangara


Shortbread Cookies

  • 130 gms – 1 cup plain flour
  • 115 gms – ½ cup butter at room temperature
  • 30 gms – ¼ cup icing sugar/powdered sugar
  • ½ tsp vanilla extract
  • 1 pinch salt

Whipped White Chocolate Ganache

  • 250 ml – 1 cup fresh cream to whip
  • 125 gms – 4.5 oz. white chocolate chopped and melted
  • 15 gms corn – 1/8 cup starch
  • Mini chocolate chips for the eyes


Shortbread Cookies

  1. Put the butter and icing sugar in the bowl of a mixer with a paddle attachment and beat them on medium speed for about 3 minutes or until the mixture is very smooth.  Add the vanilla extract.  Then reduce the speed to low and add the salt and flour, mixing only until just incorporated.
  2. Flatten the dough into a disk, wrap it in plastic wrap, and chill the dough in the fridge for at least 1 hour.
  3. Roll out the dough into a 0.5 cm – ¼ inch thick sheet. Cut into 4 cm rounds using a lightly floured cookie cutter.
  4. Place the cookies on a tray lined with baking paper and place in the fridge for 15 minutes (this will help the cookies retain their shape when baked).
  5. Bake in a preheated oven at 170°C – 340°F on the middle rack for 13 to 15 minutes. The cookies should remain pale.
  6. Transfer them to a wire rack to cool completely.

Whipped White Chocolate Ganache

  1. Heat the cream in a saucepan until warm.
  2. Pour half the warm cream onto the cornstarch and mix until completely dissolved, then sieve it and add it to the remaining cream. Cook for one minute. Make sure to stir well so you don’t get any lumps.
  3. Now add the melted white chocolate and mix well. Cook for another minute. Then transfer it to a bowl, cover it with cling wrap (so that the cling wrap touches the ganache) and keep it in the fridge overnight.
  4. The next day, whip the cold ganache with an electric whisk until light and fluffy.
  5. Pipe the whipped ganache with a piping bag (and a round nozzle) onto the shortbread cookie bases and add the mini chocolate chip eyes.
  6. Serve immediately.