Christmas Pudding Cake pops

So I've been doing a Christmas calendar of Christmasy Foods.

Ingredients:

200g Madeira cake
140g-160g white chocolat
1 orange (zest finely grated)
300g dark chocolate (60-70% cocoa solids, broken into chunks)
50g white chocolate (broken into chunks)
sugar holly decorations or red and green writing icing

Instructions:

Make the Madeira Cake into fine crumbs (this can easily be done in a food processor).

Melt the White Chocolate in a bowl over boiling water.

Add the Orange zest to the Chocolate.

Add the Chocolate to the crumbs with your hands.

Create 10 balls (truffle sized) out of the crumbs.

Place the balls onto a baking plate and chill for 30 minutes until set.

Meanwhile melt the Dark Chocolate in the same way you melted the White Chocolate.

Dip the sticks int the Chocolate and coat 1.5cm.

Poke into balls.

Replace on plate and refridgerate for 5 minutes

Onace chilled coat the pops with the Dark Chocolate.

Allow any excess of drip off.

Allow to set in a cake holder, making sure that the pops don't touch, for half an hour.

Meanwhile heat the remaining white chocolate.

Cool until thick and runny.

Pour a small amount onto tops of pops.

Allow to harden.

Decorate with holly leave and berry icing.

Serve.