Using a flat beater combine the ingredients slow speed for 1 min.
Scrape the bowl and mix further for 2 min on 2nd speed.
Using a big round nozzle pipe balls of 60g on one tray.
Pipe the same amount of balls weighing 20g on another tray.
Bake at 190°c for ± 34 minutes.
Add steam after 15min of balking to avoid big cracks.
Cool and decorate with topping.
Mix the water and Cremivit together, using a whisk.
Whip the cream and blend it into the Cremivit mixture.
Pipe the filling into the Mochi using a small round nozzle from the bottom, to fill the inside. 30g for the big ones and 20g for the small ones.
Dust the Mochi Balls with Icing Sugar.
Whip up Ambiante on slow using a whisk.
Pipe Cream on the bigger Mochi Ball to create the middle of the snow man, place the smaller Mochi Ball on top of the cream and make a small rosette on the snow mans head using a star nozzle. Use a small nozzle for the face.
Melt the chocolate under TOPPINGS to make the stick arms.