Ingredients
Equipment
I used plastic lollipop sticks (available from craft shops or cake decorating shops) for these, but you could use wooden skewers. You’ll also need a large foam block (also from craft shops) to keep the cake pops upright while chilling. Cake pops will keep for up to 2 days in the fridge.
Ingredients
• 400g dark chocolate, chopped
• 450g store-bought mud cake with chocolate icing
• 1/2 cup (75g) hazelnuts, finely chopped
• 1/4 cup (35g) icing sugar, plus extra to dust
• Red and green fondant (see notes), to decorate (optional)
Method
1. Place 200g chocolate in a heatproof bowl set over a pan of gently simmering water, stirring until melted. Cool slightly.
2. Remove icing from cake, reserving 1 tbs icing. Finely crumble the cake into a bowl, then add hazelnuts, reserved icing and three-quarters of the melted chocolate. Mix together with your hands, then roll into 16 balls using about 1 1/2 tbs cake mixture per ball.
3. Dip the tip of each lollipop stick into remaining melted chocolate, then insert into the middle of each cake ball. Place on a plate and freeze for 1 hour or until firm.
4. Place remaining 200g chocolate in a heatproof bowl set over a pan of gently simmering water, stirring until melted. Pour into a mug, then dip each chilled cake pop into the chocolate, twirling it to drain off any excess. Sit upright in a foam block, then repeat with remaining cake pops. Chill for 1 hour or until set.
5. Combine icing sugar with 1 tbs cold water to form a smooth paste. Carefully top each cake pop with 1/2 tsp icing sugar mixture, gently teasing it to mimic cream falling over a Christmas pudding. (Reserve leftover icing sugar mixture.) Return cake pops to the fridge, still standing in the foam block, for 1 hour or until icing is set.
6. Mould the coloured fondant, if using, into small holly sprigs, then use a little reserved icing sugar mixture to apply the holly to the cake pops. Allow to set, then dust with icing sugar.
