Ingredients

• 100g/3½oz dark chocolate
• 125g/4½oz fruit cake
• 125g/4½oz Madeira cake
• 2 tbsp desiccated coconut
• 2 tbsp chopped hazelnuts
• 300g/10½oz white chocolate
• few drops food colouring
• multi-coloured sugar ball sprinkles

Directions

• Melt the chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.)
• Crumble the fruit cake and Madeira cake into a bowl
• then stir in the melted chocolate
• desiccated coconut and hazelnuts until well combined.
• Roll golf ball sized pieces of the mixture into balls. Stick a lollipop stick into each ball and set aside in the fridge for 20-30 minutes
• or until firm.
• Meanwhile
• melt the white chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Stir in the food colouring.
• Line a baking tray with greaseproof paper. Sprinkle the sugar sprinkles onto a plate.
• Remove the balls from the fridge
• dip them into the chocolate
• then coat in the sugar sprinkles and place onto the baking tray. Set aside in the fridge for 20-30 minutes
• or until the chocolate has set.