Place dark chocolate in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth.
Crumble cake into a large bowl. Add dark chocolate, orange juice and sugar. Stir to combine. Cover. Refrigerate for 20 minutes or until firm enough to handle.
Roll level tablespoons of cake mixture into balls. Place on baking trays lined with baking paper, flattening bases slightly so they sit on trays. Refrigerate until firm.
Melt white chocolate following method in step 1. Cool for 10 minutes. Drizzle over puddings to form ‘custard’ (see tip). Decorate with jelly beans.
Recipe Notes
NOTES When topping puddings with ‘custard’, work in batches of 10 at a time so the ‘custard’ doesn’t set before adding jelly beans.