Introduction
Top off your high tea with these delicious Espresso Choc Mud Bites! Better yet, there is no baking required to make this tasty dessert!
Ingredients
Method
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
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
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
