Ingredients
The following ingredients have 24 Servings
- 1 ounces white modeling chocolate
- edible gold luster dust
- 48 Jumbo Pink Heart sprinkles
- 48 white heart sprinkles
- 6 ounces melted and tempered pure white chocolate or white confectionery coating (candy melts)
- 24 mini pretzel twists
- 120 mini rainbow heart sprinkles
- black food coloring marker
Instruction
- Pinch off pieces of the white modeling chocolate and roll into a thin rope.
- Cut off 1/2 inch pieces and roll into a cone.
- Twist two of those small pieces together to form a unicorn horn.
- Brush with edible gold luster dust.
- Set aside to dry for 20 minutes.
- Attach one small white heart to one jumbo pink heart using white chocolate.
- Spoon about 1/2 teaspoon of white chocolate onto a piece of parchment paper.
- Dip one mini pretzel twist in white chocolate then remove and allow excess to drip off.
- Set over top of the spoonful of white chocolate.
- Immediately press one unicorn horn in between the two rounded parts of the pretzel.
- Attach two pink heart ears on either side of the horn.
- Sprinkle 5 rainbow heart sprinkles on the pretzel in between the ears.
- Chill in the refrigerator if using pure white chocolate and in the freezer is using Candy Melts for 3-4 minutes until hardened.
- Repeat dipping and decorating a total of 24 pretzels.
