In a saucepan over low-medium heat, combine the Belgian milk chocolate and unsalted butter. Stir gently until melted and smooth, adding the mini marshmallows gradually.

Remove the melted chocolate mixture from the heat and transfer it to a large mixing bowl. Add the Rice Krispies cereal and gently fold them in.

Using a tablespoon or your hands, scoop out portions of the mixture and roll them into 1-inch balls. Place these on a baking tray lined with parchment paper.

Once the puddings have cooled, melt the white chocolate and drizzle it over each pudding, then decorate with colored sugarpaste.