​Mini Christmas puds

These have been decorated with mint leaves cut in half and a jaffa.  Be creative!

There are numerous versions of these sweet morsels.  Just perfect to have with a cuppa.
Ingredients
200g dark chocolate, chopped
700g fruit cake
1/3 cup orange juice (could substitute some of this with brandy or rum)
1/2 cup icing sugar mixture, sifted
250g white chocolate melts
Assorted coloured mini jellies or silver balls

Method
Place dark chocolate in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Or melt in microwave.
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.
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.
Melt white chocolate and drizzle over puddings to form 'custard'. Decorate a few at a time (before the chocolate melts) with 'holly' - jelly beans, cut pieces of jelly snake, spearmint leaves, cherries or simply silver balls.