Ghost Truffles

Ingredients

• 36 servings betty writing gel black for decoration
• 1  round cake 
• 2 cups vanilla frosting 
• 22 ounces chocolate chips white coarsely chopped (or 2 bags chocolate chips)

Equipment

• bowl
• ladle
• wire rack
• double boiler

Directions

1. After your cake is baked and cooled, crumble it into a large bowl.
2. Mix thoroughly by hand with the frosting (it will get pretty messy, so you might want to use gloves).
3. Roll mixture into balls, about the size of golf balls. If desired, you can roll them into a slightly oval form, to add some height.
4. Chill for at least 2 hours in the refrigerator, or at least 1/2 hour in the freezer. You can also chill overnight in the refrigerator.
5. Once you are close to the end of your chilling period, lay out a large piece of waxed paper and set a wire rack on top.
6. Melt the white chocolate in a double boiler over low heat until it is smooth and pourable.
7. Remove from heat.
8. Remove the truffles from the refrigerator or freezer a few at a time, and place on the wire rack with an inch and a half around each truffle.
9. Using a spoon or ladle, pour a small amount of the white chocolate mixture on top of the truffles. You want to spoon it over the truffles rather than dipping them, because this will give a slightly "draped" appearance which will work to make the truffles look ghostly. Allow the excess to drip onto the waxed paper.
10. Allow the truffles to set for about an hour; add beady eyes and a ghostly mouth using gel or writing icing before serving.