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BG Diet
  • 1:35 Prep
  • Makes 40


  • 200g dark chocolate, chopped
  • 700g fruit cake
  • 1/3 cup orange juice
  • 1/2 cup icing sugar mixture, sifted
  • 250g white chocolate melts
  • 40 assorted coloured mini jelly beans


  • 1
    Place dark chocolate in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth.
  • 2
    Crumble cake into a large bowl. Add dark chocolate, orange juice and sugar. Stir to combine. Cover. Refrigerate for 20 minutes or until firm enough to handle.
  • 3
    Roll level tablespoons of cake mixture into balls. Place on baking trays lined with baking paper, flattening bases slightly so they sit on trays. Refrigerate until firm.
  • 4
    Melt white chocolate following method in step 1. Cool for 10 minutes. Drizzle over puddings to form ‘custard’ (see tip). Decorate with jelly beans.

Source: taste.com.au


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