4. Cover and refrigerate until thoroughly chilled, about 1 hour (or place in the freezer for 15 to 20 minutes).
5. Using a measuring spoon, scoop out about 1 tablespoon of the cake mixture for each cake ball, then lightly roll between the palms of your hands to form round balls. The balls should hold their shape well and be solid, but handle them gently to ensure they will be tender.
6. Place the cake balls on a baking sheet lined with parchment. Cover with plastic wrap and place in the freezer until very firm, at least 30 minutes.
7. Place the white chocolate and 1 tablespoon of the vegetable shortening in the top of a double boiler; set aside.
8. Fill the bottom portion of the double boiler one-quarter full with hot water; place over high heat and bring to the boil. As soon as the water boils, remove the pot from the heat; place the upper portion of the double boiler containing the chocolate on top of the hot water. Stir occasionally while the chocolate and vegetable shortening melt, then stir until smooth.
9. Remove half of the cake balls from the freezer. Use a wooden skewer to dip each of these balls into the melted white chocolate. As you dip each, pause, holding the dipped cake ball over the bowl of melted chocolate, allowing any excess chocolate to drip back into the bowl.
10. Place the chocolate-coated cake balls onto a parchment-lined baking sheet. If the chocolate in the dipping bowl starts to thicken (set) while coating the cake balls, reheat over the double boiler as needed. Reserve any remaining melted white chocolate.
Repeat steps using semisweet chocolate to coat the remaining cake balls.
Cream Cheese Icing
Ingredients:
1 (8-ounce) packages cream cheese, brought to room temperature
1 stick unsalted butter (8 tablespoons), brought to room temperature
3 cups confectioners' sugar
1 teaspoons vanilla extract
Procedure:
1. Place the cream cheese and butter in the bowl of an electric stand mixer fitted with the paddle attachment. Beat until light and creamy, about 1 minute.
2. Reduce the mixer speed to low and add the sugar slowly, stopping as needed to scrape down the sides of the bowl with a rubber spatula.
3. Add the vanilla extract and beat on high speed until fluffy.
