for the recipe Piña Colada Cannoli
|100 g||White Chocolate|
|2 tsp||Vegetable Oil|
|Store Bought Cannoli Shells|
|Queen Purple Food Colour Gel|
|Dr. Oetker Unicorn Confetti Sprinkles|
|120 g||White Chocolate|
|150 g||cream cheese|
|160 ml||thickened cream|
|40 g||icing sugar|
|2 tsp||Queen Piña Colada Flavour for Icing|
|Queen Hot Pink Food Colour Gel|
|Queen Food Colour Gel Blue|
Melt chocolate in a small microwave-safe bowl in 30 second increments, mixing well in between. Combine 2 drops Purple Food Colour and vegetable oil in a small bowl and add to melted chocolate, mixing to incorporate. Dip ends of cannoli shells into chocolate and place on baking paper. Sprinkle with Unicorn Confetti sprinkles and pop into the fridge or freezer until set.
Melt chocolate in a small microwave-safe bowl in 30 second increments, mixing well in between. Place cream cheese medium bowl and using a hand mixer, beat until smooth and fluffy. Add white chocolate and beat to incorporate.
In a separate bowl, whip cream, icing sugar and Pina Colada Flavour to firm peaks. Add whipped cream to chocolate mixture and briefly mix to combine. Split into 3 bowls and colour one with Pink Food Colour Gel, the next with Blue Food Colour Gel and leave the last one plain.
Spoon into piping bags fitted with a star tip and pipe into both ends of cannoli to fill.