White Chocolate Zombie Eyeballs - white chocolate

Method

• Temper the white chocolate and green and red cocoa butter separately.
• With a small paint brush, paint the green and red tempered cocoa butter into small rounds in chocolate molds to resemble an eyeball.
• Pour the tempered white chocolate into the chocolate molds.
• Invert and let the white chocolate pour out to 1/8 thickness.
• Let set for 20 minutes.
• For the truffle filling: Place the dark and milk chocolate in a 1-quart mixing bowl.
• In a small saucepot, bring the heavy cream to a simmer, and then pour over the chocolate.
• Add the espresso syrup, stir until smooth and let cool for 20 minutes.
• Place the cooled chocolate-espresso filling into a small pastry bag and fill each of the lined chocolate molds.
• Place the filled truffle eyeballs into the freezer for 10 minutes.
• Remove the filled truffle eyeballs from the freezer, remove from the chocolate molds and serve.