Method

• 1.
  Place 200g chocolate in a heatproof bowl set over a pan of gently simmering water, stirring until melted. Cool slightly.

• 2.
  Remove icing from cake, reserving 1 tablespoon icing. Finely crumble the cake into a bowl, then add hazelnuts, reserved icing and three-quarters of the melted chocolate. Mix together with your hands, then roll into 16 balls using about 1 1/2 tablespoons cake mixture per ball.
• 3.
  Dip the tip of each lollipop stick into remaining melted chocolate, then insert into the middle of each cake ball. Place on a plate and freeze for 1 hour or until firm.
• 4.
  Place remaining 200g chocolate in a heatproof bowl set over a pan of gently simmering water, stirring until melted. Pour into a mug, then dip each chilled cake pop into the chocolate, twirling it to drain off any excess. Sit upright in a foam block, then repeat with remaining cake pops. Chill for 1 hour or until set.
• 5.
  Combine icing sugar with 1 tablespoon cold water to form a smooth paste. Carefully top each cake pop with 1/2 teaspoon icing sugar mixture, gently teasing it to mimic cream falling over a Christmas pudding. (Reserve leftover icing sugar mixture.) Return cake pops to the fridge, still standing in the foam block, for 1 hour or until icing is set.
• 6.
  Mould the coloured fondant, if using, into small holly sprigs, then use a little reserved icing sugar mixture to apply the holly to the cake pops. Allow to set, then dust with icing sugar.