In a bowl, add Water (70 milliliter) and Pandan Extract (1/2 teaspoon) to the Snowskin Flour (175 gram). Mix it in with your hands in a circular motion.
Knead the Palm Shortening (35 gram) into the dough.
Separate into 8 equal sized balls, approximately 25g each. Set it in the fridge. This will make the dough easier to work with. Remember to save some extra dough for decoration!
Warm up the Heavy Cream (1 tablespoon) in the Panasonic Microwave Oven until it starts to simmer. Pour the heated heavy cream over the Dark Couverture Chocolate (80 gram) and mix to melt the chocolate.
Add Bailey's® Irish Cream (1 tablespoon) and Unsalted Butter (2 1/2 teaspoon) to the mixture and mix well.
Scoop 8 equal portions onto individual cling wraps, and wrap it up to form a ball. Freeze for at least 30 minutes.
In a microwave or water bath, melt the Dark Couverture Chocolate (50 gram). Mix the melted dark chocolate with the Lotus Seed Paste (150 gram) until they are thoroughly combined.
Color the portion of snow skin for Mickey and Minnie's body to black, using Black Food Coloring (3 drop). Roll out the snow skin dough into a flat disc.
On a piece of cling wrap, spread a layer of chocolate filling and place a truffle ball in the center. Top with more chocolate filling. Then, use the cling wrap to mould it into a ball.
Wrap the center with the snow skin and pinch away any excess. Color some of the snow skin you saved earlier with Red Food Coloring (3 drop) and use to decorate.
Before serving, it's best to wrap each piece and chill in the fridge for at least an hour. Then, dig in and enjoy! Cooking results may vary depending on microwave oven used.