300g dark chocolate, 60-70% cocoa solids, broken into chunks
50g white chocolate, broken into chunks
sugar holly decorations or red and green writing icing
Pulse the Madeira cake in a food processor until you have fine crumbs. Melt the white chocolate in a bowl over just simmering water or in the microwave. Stir the orange zest into the chocolate, then work the chocolate into the crumbs using your hands.
Form into 10 small truffle-sized balls, then roll gently in your palms to smooth the surface. Arrange the balls on a baking parchment-lined dinner plate. Refrigerate for 30 minutes to allow the mixture to set.
Melt the dark chocolate in a microwave or over a bowl of just simmering water. Dip a lolly stick into the melted chocolate about 1.5cm in and poke half way into a cake ball. Repeat with the remaining balls. Put them back on the plate. Return to the fridge for five minutes.
Dip the cake pops one at a time into the melted chocolate, allowing any excess chocolate to drip off and spin the pops to even out the surface. Poke the pops into a piece of polystyrene or cake pop holder if you have one, keeping the pops apart. Allow to set for about half an hour.
Heat the white chocolate in a microwave or over a pan of simmering water. Allow to cool for a few minutes until it has a thick, runny consistency. If the chocolate is too hot, it will melt the dark chocolate underneath. Spoon a small amount on top of the cake pops, tip them back and forth so it runs down the sides a little. If you have holly decorations, pop one on the top of each pop. If using writing icing, wait for another 20 minutes or so until the white chocolate has set. Pipe on holly leaves with the green icing and two little dots for berries using the red.