Unicorn Rocky Road!
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes plus refrigerator setting time
Cooking time: 0 minutes
- 500g/1.1lb white chocolate (best quality)
- Oil soluble red or pink food colour powder
- 175g/6ozs. macadamias and pistachios
- 200g/7ozs jelly beans
- 100g/3.5ozs. mini pink and white marshmallows
- 1/2 cup colourful sprinkles (I used three types: rainbow hail, tiny pearls and 100s and 1000s on tiny chocolate rounds)
- 5 strips rainbow sours, cut into thirds
- A small sheet of edible gold leaf
Step 1 - Line a 20x20cm/8x8inch square tin with parchment on the base and sides. Melt the chocolate over a double boiler (I find white chocolate melts better this way than in a microwave as it tends to burn quite easily especially in spots). Add in a small amount of red or pink food colour-you want it to become a pale pink shade.
Step 2 - Mix in the nuts, jelly beans. marshmallows, half the sprinkles and the rainbow sours but making sure to reserve 9 pieces to create the rainbows. Pour into the prepared tin and then sprinkle with the remaining sprinkles.
Step 3 - Take a strip of rainbow sour and stick it in the chocolate. I mentally divided up the square into 9 pieces and just stuck the sours into the chocolate. Allow to set (I put it in the fridge for an hour to give it a bit of a head start). Cut into 9 pieces.