Ingredients

4 Bakers Delight Choc Mud Scones
2 tbs instant coffee
300ml (1 1/4 cup) cream
2 tbs Kaluha
110g (1/2 cup) caster sugar
Coffee beans, to garnish
Cocoa powder, to garnish

Method

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

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

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