Ingredients

• 60g Copha, chopped
• 60g dark chocolate, chopped
• ½ cup icing sugar mixture, sifted
• 2 tablespoons cocoa powder
• 1 ½ cup Kellogg’s Rice Bubbles
• 1/3 cup desiccated coconut
• 36 marshmallows (18 pink and 18 white)
• 1/3 cup cream
• Blue food colouring
• Pink and blue fairy floss (see Note)
• 100’s and 1000’s sprinkles, to decorate
• Unicorn sprinkles and edible unicorn decorations, to decorate

Method

1. Combine the Copha and chocolate in a bowl over a saucepan of gently simmering water, stir until melted or melt in the microwave on High.
2. In a large bowl combine the icing sugar, cocoa, rice bubbles and coconut. Add the Copha mixture and mix to combine. Spoon 2 tablespoons of the mixture into a greased base-lined 12-hole muffin tin. Press the mixture evenly into the base and up the sides to make cups. Freeze for 10 minutes until firm.
3. Carefully use a butter knife to loosen cups from the holes and check that they can come out easily.
4. Place the pink marshmallows into a heatproof bowl with 2 tablespoons of the cream. Microwave on High for 30-60 seconds or until the marshmallows have melted, stir lightly then spoon into 6 of the cups. Repeat with the remaining white marshmallows, cream and a little blue colouring to fill the remaining 6 cups. Refrigerate until ready to decorate and serve.
5. When ready to serve, decorate cups with the fairy floss, sprinkles and unicorn decorations.

NOTES: Fairy floss is available from cake decorating stores and lolly shops. Edible unicorn decorations are available from the baking aisle of supermarkets.