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18 Leave the white chocolate to dry completely before transferring to a serving plate.
STORE The cakes can be kept in an airtight container for 3 days.10 Using dry hands, roll the cake mix into
balls, each the size of a walnut.
13 Take a few cake balls at a time. Put them, one
by one, into the molten chocolate mixture.
16 Melt the white chocolate in a bowl over
a saucepan of simmering water.
17 Drizzle the white chocolate over the cakes
with a spoon, to decorate.
11 Put the balls on a plate and refrigerate for 3
hours or freeze for 30 minutes until quite firm.12 Line 2 baking sheets with parchment paper.
Melt the chocolate coating bark.14 Using 2 forks, turn the balls in the chocolate
until covered. Remove, allowing excess to drip.15 Transfer the coated cake balls to the baking
sheets to dry. Continue to coat all the cakes.