315g chocolate madeira cake, chopped
2 x 52g bars CADBURY Cherry Ripe, chopped
125g PHILADELPHIA Block Cream Cheese, chopped and softened
450g CADBURY Dark Chocolate Melts
2 teaspoons vegetable oil
Sprinkles, for decorating, optional
COMBINE the cake and Cherry Ripe in a food processor and pulse to a fine crumb. Add the PHILLY and pulse to combine. Shape 2 teaspoonful amounts into balls and set aside to firm, covered, in the refrigerator.
COMBINE the chocolate in a microwave proof container and microwave on 50% power for 50 seconds. Stir the chocolate well. Microwave on 50% power for a further 20-30 seconds and then in short 10 second bursts until the chocolate is melted. Stir through the oil until smooth. Do not overheat the chocolate.
USE a skewer or fork to dip each of the balls into the chocolate to cover. Drain off excess chocolate then place on a baking paper lined tray. Decorate with sprinkles if desired. Allow the chocolate to set at room temperature first, then refrigerate until firm. Store in an airtight container, refrigerated, until required.