Add chocolate and butter to saucepan and gently melt over low to medium heat. Add mini marshmallows and stir until melted and combined.

In large mixing bowl, add Rice Krispies. Pour over marshmallow chocolate mixture and stir together until fully coated. Leave mixture to cool slightly for 5 minutes.

Using tablespoon, divide mixture into equal amounts and roll each into pudding ball shape with slightly damp hands.

Place on baking tray lined with parchment paper. Chill puddings in refrigerator for 30 minutes.

Melt white chocolate in heatproof bowl over simmering water or in microwave. Place in piping bag and set aside to cool.

Color white sugarpaste with red and green food coloring gels. Use green for holly leaves and roll red into small balls for berries.

When puddings are chilled, snip end off piping bag and drizzle white chocolate over tops. Decorate with sugarpaste holly leaves and berries.