Ingredients
| 480g Water |
| 1000g AM Crème Muffin Mix |
| 10kg 50036251 |
| 100g Cocoa, sifted |
| 20g AP Espresso Flavoured |
| Kularome 1L 50170556 |
| 200g Pinnacle Mallo Sno |
| 12.5kg 50105336 |
| 50g Icing Sugar |
METHOD
- Place water, Crème Muffin Mix and cocoa into mixing
bowl. Using a paddle blend on 1st speed for 1 minute.
Scrape down, then beat on 2nd speed for 1 minute. - Add Espresso Flavoured Kularome and fold through.
- Line baking trays with baking paper and deposit 20g
balls of mix using a small cookie scoop, leaving about 2
inches between each. Bake at 170ºC for 10–13 minutes
or until baked out. Allow to cool completely. - Place Mallo Sno into a microwave safe bowl or
saucepan, melt until no lumps can be seen. - Tip melted Mallo Sno into mixing bowl and whisk on
high speed until firm (about 10 minutes). Make sure
completely cooled before adding to piping bag. Rest for
10 minutes. - Take 2 baked whoopies and pipe about 5g of Mallo Sno
onto one whoopie, letting it rest for a few minutes to
become slightly firm before joining the second whoopie.
Finish with a dusting of icing sugar.