Christmas Pudding Pops

• 6 oz semi-sweet chocolate, chopped coarsely
• 1 1/2 lbs store-bought fruit cake
• 1/2 cup brandy
• 1/2 cup powdered sugar
• 36 None pop sticks
• 36 None red candy-coated chocolates
• None None FOR THE ROYAL ICING
• 1 1/2 cups powdered sugar
• 1 None egg white
• 1/4 tsp lemon juice

1. Line a baking pan with parchment paper. Stir chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don't let water touch base of bowl).
2. Using hands, crumble cake into a large bowl. Stir in chocolate, brandy and sifted powdered sugar. Using wet hands, shape level tablespoons of mixture into balls, squeezing firmly. Place balls on prepared pan. Freeze for 1 hour or refrigerate for 3 hours or overnight, until firm.
3. For the royal icing, sift powdered sugar through a fine sieve. Lightly beat the egg white into a medium bowl until mixture is foamy. Beat in the powdered sugar 1 tbsp at a time, until it reaches desired consistency. Using a wooden spoon, mix in the lemon juice.
4. Dip the end of one stick into the royal icing, then push it halfway into a ball of cake. Return to pan. Repeat with remaining sticks and balls of cake. Place pan in the freezer for about 5 mins to set.
5. Drizzle royal icing over cake balls. Top each with a chocolate candy. Stand pops upright in a styrofoam block until set.

semisweet chocolate, cake, brandy, powdered sugar, chocolates, icing, powdered sugar, egg white, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/29869 (may not work)