In a bowl, add
Water (1/4 cup)
Pandan Extract (1/2 tsp)
Snowskin Flour (1 1/2 cups)
. Mix it in with your hands in a circular motion.
Palm Shortening (3 Tbsp)
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 Tbsp)
in a microwave oven until it starts to simmer. Pour the heated heavy cream over the
Dark Couverture Chocolate (1/3 cup)
and mix to melt the chocolate.
Bailey's® Irish Cream (1 Tbsp)
Unsalted Butter (1 Tbsp)
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 (3 1/2 Tbsp)
. Mix the melted dark chocolate with the
Lotus Seed Paste (1/2 cup)
until they are thoroughly combined.
Color the portion of snow skin for Mickey and Minnie's body to black, using
Black Food Coloring (3 drops)
. 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 drops)
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!