For the eyeballs,

• Chocoley Bada Bing Bada Boom Dipping & Entrobing WHITE[2]

• Black Coloring Oil[3]

• Chocoley Maraschino Cherry Cream Center[4]
  

Other items you will need,

• A double boiler or Double Boiler Insert

• Dipping Tools

• Heavy Weight Dipping Sheets

• Disposable Craft Brush

• Corn Starch

1. Pinch off small amounts of Chocoley Marashino Cherry Cream Center and roll into balls about the size of a human eyeball. (Tip: Use corn starch on your hands to prevent things from getting too sticky).

2. Melt your Bada Bing Bada Boom Dipping & Enrobing White Chocolate in a double boiler using the instructions that came with your chocolate.

3. Use a stainless steel dipping tool to carefully coat each Marashino Cherry Cream Center ball in melted white chocolate. (Note: swirls of red will show through the chocolate. This is supposed to happen! It looks like eyeball veins!).

4. Set on fresh Heavy Weight Dipping Sheet and place in refrigerator until chocolate is set.

5. While the chocolate is setting melt more Bada Bing Bada Boom Dipping & Enrobing White Chocolate and add black coloring oil according to the directions that came with your chocolate and coloring oil.

6. Remove eyeballs from refrigerator and use a craft brush to paint a black chocolate dot (the "pupil") on each eyeball.

7. Place on Heavy Weight Dipping Sheets and refrigerate until set.

8. Promptly remove from refrigerator and seal in an airtight container until ready to serve.

Store at room temperature in low humidity.