Skull Chocoballs

1. 1

   1. Coarsely crumble the sponge cake

2. 2

   2. Add the orange peel, gran marnier, and apricot jam to step 1. Mix well with a spatula until mixture is about as soft as an earlobe.

3. 3

   3. Divide mixture into 16 pieces and shape into skulls. Line them up on a tray, wrap in plastic, and set aside in the refrigerator to chill.

4. 4

   4. Chop the chocolate into small bits and melt it in hot water that is about 60 degrees C (140 degrees F).

5. 5

   5. Put a skull (from step 3) on a fork and, using a spoon, coat evenly with the chocolate (from step 4). Put the remaining chocolate on butcher paper to settle.

6. 6

   6. Use the chocolate icing to draw the face on the skulls (from step 5). The chocolate icing hardens easily, so it's best to put it in hot water to soften and then use it.

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