Ingredients

• 6 ounces white chocolate
• 1 teaspoon green-tinted cocoa butter
• 1 teaspoon red-tinted cocoa butter
• 6 ounces dark chocolate
• 6 ounces milk chocolate
• 10 ounces heavy cream
• 1 teaspoon dark espresso syrup

Instructions

1. 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.
2. 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.
3. Remove the filled truffle eyeballs from the freezer, remove from the chocolate molds and serve.