1 Chocolate Crazy Cake topped with mini chocolate chips, cooled
2 pounds semi-sweet dipping chocolate or chocolate candy coating
6 ounces white dipping chocolate or white candy coating

Cut cooled cake into 48 pieces. Mash and shape each piece into a smooth ball. Place on a large baking sheet lined with wax paper or parchment. Chill 30 minutes in the freezer. Melt semi-sweet chocolate. Brush crumbs off balls and dip each ball into the melted chocolate to coat completely. Place on a lined baking sheet. Let stand until coating is cool and firm. Soften white chocolate and pipe over each truffle with cake decorating tips. Makes 4 dozen large truffles.