Ghost Cookies

Place the double-decker cookies on a board or baking tray lined with parchment paper.

Coarsely chop the white and milk couverture separately and place in two heatproof bowls.

Melt both couvertures separately in a warm water bath and stir until smooth.

Use a spoon to place small ghost shapes from the white couverture onto the cookies and spread them slightly.

Decorate the ghosts immediately with sugar sprinkles as desired.

Allow the couverture to dry completely until the surface is firm.

Finally, draw a mouth on the dried ghosts with writing icing and let it set briefly.