In a small bowl, combine coffee, cream, 1 egg, and vanilla extract; set aside.
In a large mixing bowl, combine baking mix, sugar, white baking, and chocolate chips.
Add wet ingredients to dry ingredients and work into a crumbly dough. On a lightly floured surface, form dough into a 9-inch disk (approximately 1/2-inch thick). Cut into 12 wedges and place on ungreased cookie sheet. Set aside.
In a small bowl, combine 1 tablespoon cream and remaining beaten egg. Brush tops of scones with egg mixture and sprinkle with sanding sugar.
Bake for 18 to 20 minutes or until golden brown. Serve warm with butter!
One 3.9-ounce package instant chocolate pudding mix
1 cup cold milk
1/4 cup strong brewed coffee or espresso, chilled
1 cup heavy whipping cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 tablespoons chocolate chips, for garnish
Steps:
In a large bowl, stir together the pudding mix with the milk and coffee until very thick. In another large bowl, beat the heavy cream with the sugar and vanilla using an electric hand mixer until soft peaks form. Reserve 1/4 cup for garnish. Stir one-third of the whipped cream into the pudding to lighten it. Fold the remaining whipped cream gently into the pudding. Spoon into dessert glasses and refrigerate until ready to serve. Mousse can be made ahead up to 4 hours in advance. When ready to serve, top each with a small dollop of the reserved whipped cream and sprinkle with the chocolate chips.
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