date:Nov 14, 2013
een fondant (see notes), to decorate (optional)
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 tbs 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 tbs cake mixture per ball.
3. Dip the tip of each lollipop stick into remaining