White Chocolate Puff Corn Aka Unicorn Poop Recipes

ANGEL POOP

Steps:

• Line a large baking sheet with waxed paper.
• Place the white chocolate chips into a large microwave-safe bowl, and heat on low power for 30-second intervals until the chocolate chips have begun to melt.
• Stir the chips until smooth.
• Pour the corn puff snacks into the bowl with the white chocolate, and stir to coat the puffs with the chocolate.
• Spread the mixture out onto the waxed paper-lined baking sheet and allow to set, about 30 minutes.
• Break the mixture up into bite-size pieces to serve.

WHITE CHOCOLATE PUFF CORN CRACK

Steps:

• Pour the Puffcorn into a large mixing bowl. Spread some waxed paper out on your counter or table.
• Break the almond bark into pieces and place it in a glass bowl. Cook in the microwave at half power, stirring every 30 seconds until melted and smooth.
• Pour the melted white chocolate over the puffcorn and stir till coated evenly.
• Spread onto waxed paper. If desired, add sprinkles. Let sit till hardened.

WHITE CHOCOLATE PUFF CORN: A.K.A. UNICORN POOP

Steps:

• Spread the whole bag of puff corn out on wax paper.
• Melt half a bag of white chocolate chips (you could also use almond bark, I'd say maybe 3 squares). You could also add more or less depending on your taste.
• Drizzle the white chocolate onto the puff corn.
• Sprinkle with candy sprinkles (
• Let chocolate harden, then immediately put it into an air-tight container or bag.

MAGICAL UNICORN POOP MERINGUES

Steps:

• Preheat the oven to 215 degrees F (102 degrees C). Cover 2 baking sheets with parchment paper.
• Beat egg whites, vanilla extract, and cream of tartar in a glass, metal, or ceramic bowl with an electric mixer on high speed until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form. Test the mixture between 2 fingers to make sure all of the sugar has dissolved. If still gritty, continue to beat until smooth.
• Spoon egg white mixture into a piping bag. Drop in food coloring, spacing the 3 colors evenly apart and pushing them down the sides of the bag with a butter knife.
• Pipe mixture onto the prepared baking sheets into 1 1/2-inch 'poop'-shaped spirals. Space them close together, as the spirals will not expand. Add more color to the piping bag if meringues start to look too pale. Sprinkle edible glitter over meringues.
• Bake in the preheated oven until dry and set, about 2 hours.

UNICORN CREAM PUFFS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a pot over low heat, combine egg yolks, heavy cream, sugar, and cornstarch.
• Turn the heat up to medium-high, whisking constantly to prevent any lumps. Allow the mixture to thicken, stirring until smooth.
• Transfer the custard into three small bowls. Drop different colors of dye in each bowl and mix.
• Cover the tops of each bowl with plastic wrap and press down onto the surface of the custard to prevent skin from forming. Chill in the refrigerator.
• In a pot, combine the water, salt, and butter, bringing it to a boil. Add the flour and stir until the dough comes together in a ball. Remove from heat.
• Add in the eggs, one a time, stirring until the dough becomes a paste. Add the vanilla and stir to combine.
• Transfer the dough into a piping bag with a large round tip.
• On a baking sheet lined with parchment paper, pipe 1-inch ( 2 ½ cm) mounds. (To form a more rounded shape, dab your finger with a little water and press down on the mound to eliminate the peak.)
• Bake for 20 minutes until the pastry has risen considerably and the insides are dry.
• Allow the pastries to cool. Then, using the tip of a knife, cut a small "x" into the bottom of each pastry and transfer ("x" side up) to a cooling rack. This will allow any excess steam or moisture to escape, ensuring your pastries maintain their shape.
• Transfer the custard to a piping back alternating the colors in order for the custard to swirl inside the pastry.
• Fill each pastry with custard.
• In a bowl, melt the white chocolate chips and vanilla, and swirl teal, pink, and purple dye in order to create a purple marble shell.
• Dip the top of each cream puff in the chocolate and garnish with sprinkles of your choice.
• Enjoy!