Instructions: Process sponge to crumbs.

Melt dark chocolate in cream.

Combine cake crumbs, orange rind, ginger, Grand Marnier, chocolate and cream in a bowl and mix well. Refrigerate mixture for several hours or until firm.

Shape teaspoons of mixture into balls, place on a tray and refrigerate 1 hour.

Melt white chocolate with copha, dip balls into chocolate and place onto a foil covered tray; refrigerate until set.

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