Eyeballs on Forks

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)
Plastic forks
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.

Spear a Pop'em/doughnut hole with a plastic fork.
Don't use a lollipop stick -the doughnut will spin and/or fall off.

Submerge the doughnut into the melted chocolate.

Remove it.
It might fall off at this point, so be gentle.

Gently tap/shake off the excess chocolate.

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).

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.

Wax paper version.