Espresso Choc Mud Bites

Method

1. 1. Step 1

      Using a 5.5cm cookie cutter, cut each Bakers Delight Choc Mud Scone into rounds and discard excess. Place each scone round onto a board and cut in half. Set aside

   2. Step 2

      Combine instant coffee with 1 tablespoon of boiling water in a small glass. Stir until dissolved and transfer into a bowl along with cream, Kaluha and caster sugar. Using an electric mixer, beat for 1-2 minutes or until stiff peaks form

   3. Step 3

      Transfer cream into a piping bag with large nozzle attached. Pipe onto base of cut scones and top each with remaining scone half. Pipe a small amount of cream on top of each round, garnish with coffee beans and a dusting of cocoa powder. Serve immediately