Snowman pops

Method

1. Line an oven tray with baking paper.
   

2. Put cake in a large bowl and, using your fingers, crumble into fine pieces. Add cream and melted dark chocolate,  then stir to combine. Add rum or vanilla essence, then stir in fruit until well combined.
   

3. Using damp hands, roll chocolate mixture into 18 balls, each slightly smaller than a golf ball, then put on prepared tray. Refrigerate for 15 minutes to chill.

4. Meanwhile, put white chocolate melts in a large heatproof bowl set over a saucepan of simmering water. Stir, using a plastic spatula, until melted and smooth. Remove bowl from pan and set aside.
   

5. Remove wrappers from chocolate coins and put coins on work surface. Dip a skewer into melted chocolate and put a small dollop of chocolate onto centre of each coin. Put 1 Rolo, upside down, in centre of each coin to make snowmen’s hats. Use skewer to put a small dollop of melted chocolate on side of each hat and attach an M&M to each for decoration. Set aside.

6. Cut jubes into small pyramid- shaped pieces for noses.
   

7. Dip a lollipop stick into melted white chocolate and insert into 1 ball. Dip ball in chocolate to coat completely, gently tapping off any excess, and push into a florist block or Styrofoam. Repeat to make 18 pops and set aside until set.

8. Reheat white chocolate in microwave on medium/50% for 20-second intervals until chocolate is melted and smooth again. Re-dip balls, 1 at a time, into chocolate. Immediately put a hat on top of each ball and put a piece of jube in centre of each ball for a nose. Return sticks into florist blocks or Styrofoam and set aside until chocolate is set.

9. Use black writing icing to pipe a mouth and 2 eyes onto each ball, then tie a piece of ribbon around each for a scarf.