- A few handfuls of leftover Christmas pudding
- 200g dark chocolate
- 100g white chocolate
- A few sprigs of rosemary
Prep: 20 mins + freezing | Cook: 5 mins
1. Cut or break your Christmas pudding up into little nuggets slightly bigger than a chocolate truffle. Roll the pudding nuggets into little balls, squishing them together as you go.
2. Spear the pudding ‘truffles’ with a wooden skewer, lolly stick or any stick-like thing you have to hand – stripped, woody rosemary sprigs or bay branches also do the trick. Freeze for 30 mins or till really cold and firm. This will help the chocolate set faster when you dip the pops.
3. Put 2 small pans on the hob. Pour a little puddle of water, about 3cm deep, into each pan. Place a small bowl snugly on top of each pan.
4. Add 2/3 of the dark chocolate to one bowl and 2/3 of the white chocolate in the other. Turn the heat down to low. Stir the chocolate till melted. Turn the heat off. Stir the remaining chocolate through each till fully melted.
5. Line a baking tray with baking paper. Dip the frozen pudding pops in the dark chocolate, turning to coat. Pop them on the lined baking to set. Once the chooclate is firm, dip the tops in the white chocolate.
6. Trim the delicate tips from your rosemary sprigs. Use this to finish off the pops. Let the white chocolate set, and serve the pops.