Ingredients
1/2 x 600g iced white chocolate mud cake
375g packet white chocolate melts
Rose pink food colouring
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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.
