Line a baking sheet with parchment paper or silpat and set aside.
Wash the apples and dry well. Cut the apples into almost 0.5-0.6 inch thick slices. Don’t cut thinner than ½ inch as it may be hard to insert the sticks in the next step.
Place the apple slices on a paper towel to let them dry as much as they can. Make a small slit to the bottom of the slices so you can insert the wooden sticks easily.
Melt the chocolate over bain-marie. Place a medium saucepan(that is large enough to hold a heatproof bowl) with almost 1.2 to 2 inches (3-5cm) of water over med-high heat and bring to a simmer. When it simmers, reduce the heat to medium and place the heatproof bowl that is full of chopped semi-sweet chocolate over the saucepan. Make sure the bowl doesn’t touch the simmering water if it does you should reduce the water amount.
Dip the apples into the melted chocolate and place on the baking sheet. The chocolate can reach the meeting point of the apples and the sticks. So chocolate can work as a glue. In the beginning, you can dip some of the apple slices into chocolate completely but as you continue the amount of the chocolate will become less. At this point, first, dip half of the apple slices and then spread the chocolate with a knife. Place the chocolate covered apple slices into the fridge to let the chocolate set for almost 20 minutes.
Start to melt the white chocolate over bain-marie as the chocolate covered apples start to set in the fridge. Place the melted chocolate into a piping or a ziplock bag. Let the white chocolate be in a pipeable consistency. When ready, cut a small piece from the edge. Pipe small circles to make the eyes. Put the chocolate chips over the white circles. Drizzle the white chocolate to give a mummy shape.
Keep in the fridge until ready to serve. Best to eat the same day but can be kept in the fridge for up to 2 days.