Start by combining 200g of milk chocolate and 50g of unsalted butter in a saucepan over low heat. Stir continuously until melted and smooth.

Add 100g of mini marshmallows into the melted chocolate mixture and stir until fully incorporated.

In a mixing bowl, add 150g of Rice Krispies to the chocolate mixture and gently fold to coat.

Dampen hands with water and roll the mixture into 1-inch balls. Place them on a lined baking tray and refrigerate for 30 minutes.

Melt 100g of white chocolate in a microwave-safe bowl and transfer to a piping bag when smooth.

Color 50g of white sugarpaste with green and red food color gel to create holly decorations.

Drizzle melted white chocolate over the chilled pudding balls and decorate with holly leaves and berries.