Step 1: Ingredients
2 packages of Ghirardelli White Chocolate chips (11 oz. each)
2 tablespoon vegetable oil
1 Package of doughnut holes (16 oz. Entenmann's Popems Glazed )
Red Decorator frosting --Cake Mate: Classic Colors Writing Icing (4 colors to a pack)
Chocolate chips (Nestle)
Styrofoam (recycled) with holes poked in it or wax paper
Melt the white chocolate in a microwave safe glass bowl in short bursts. Alternatively, melt the chips slowly in a double burner on the stove.
In a separate container, melt the vegetable oil and then stir it in the melted chocolate until the mix is smooth.
Step 2: The Fork
Spear a Pop'em/doughnut hole with a plastic fork.
Don't use a lollipop stick -the doughnut will spin and/or fall off.
Step 3: Dunk
Submerge the doughnut into the melted chocolate.
Step 4: Remove
It might fall off at this point, so be gentle.
Step 5: Shake
Gently tap/shake off the excess chocolate.
Step 6: Pupil
Push a chocolate chip into the doughnut, pointy end first.
Stick the end of the fork into a piece of (recycled) Styrofoam or set the doughnut down on wax paper.
Allow the chocolate to harden (it will lose its sheen).
Step 8: Veins
Use decorator frosting to make squiggly veins radiating out from the chocolate chip pupil.
Allow the chocolate to harden.
*If the dipping chocolate becomes too cool to dip into easily - pop the chocolate back into the microwave or put it back on the heat to keep it fluid.
Step 10: Serve on a Plate
Step 12: Serve Standing Straight Up
Wax paper version.
Step 14: EAT!
Second Prize in the
DIY Halloween Contest