White chocolate mud cake pops

Ingredients
1/2 x 600g iced white chocolate mud cake
375g packet white chocolate melts
Rose pink food colouring
Select all ingredients
Remove and discard icing from cake. Using your hands, roughly break up cake, into small pieces and place in a large bowl. Continue breaking cake into smaller pieces until finely crumbled. Place 2/3 cup chocolate in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Add melted chocolate to cake mixture. Stir until well combined. Roll 2 level teaspoons of mixture into a ball. Place on a baking paper-lined baking tray. Repeat with remaining cake mixture.
Step 2
Place 1/4 cup chocolate in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 1 minute, stirring every 30 seconds with a metal spoon, or until smooth. Dip 2cm of 1 end of each lollipop stick into melted chocolate. Push 1 lollipop into each cake ball. Return to tray. Freeze for 20 to 30 minutes or until firm.
Step 3
Set aside 1/3 cup chocolate. Place remaining chocolate in a small heatproof, microwavesafe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Dip cakes, 1 at a time, into melted chocolate. Tap stick on side of bowl to drain excess. Push stick into foam. Stand for 10 minutes or until set.
Step 4
Place remaining chocolate in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 1 minute, stirring every 30 seconds with a metal spoon, or until smooth. Tint pink with food colouring. Spoon into a snap-lock bag. Snip off 1 corner. Drizzle balls with chocolate. Stand for 20 minutes or until set. Serve.