Chocolate Lava Snow Skin Mooncakes with Cream Cheese Filling
From the MolalaCook kitchen · 烘焙手記
Chocolate Lava Snow Skin Mooncakes with Cream Cheese Filling
朱古力流心冰皮月餅
These moulded chocolate mooncakes wrap a frozen chocolate core in a chocolate-chip cream cheese layer and soft cocoa snow skin.
▶ Watch the recipe
Before you begin
Chill each layer before assembly for a neat patterned finish. Dust lightly and brush off the excess after pressing so the moulded details remain visible.
Method 做法
Steam the skin
Combine the snow-skin ingredients, warming and stirring gently until smooth and beginning to thicken. Transfer to a heatproof bowl and steam over medium heat for about 10 minutes. Chill the cooked dough.
Freeze the cores
Melt the core ingredients together until smooth. Portion into a small silicone mould and freeze for 4 hours. The mould shown makes roughly 4 g pieces, so use two pieces for each 8 g centre.
See this stage at 2:10 →
Make the middle layer
Beat the cream cheese with the caster sugar until smooth. Mix in the 70% dark chocolate with gentle heat until melted, then fold in the chips so some crunch remains. Freeze for 4 hours. Portion into roughly 20 g balls and return briefly to the freezer.
Enclose the chocolate
Flatten a cream cheese ball around about 8 g of frozen core, seal and roll smooth. Firm briefly in the freezer. Flatten 25 g of chilled snow skin around each filled centre and seal the seam.
See this stage at 3:45 →
Stamp and serve
Dust the mould and mooncake lightly with cooked glutinous rice flour. Press to form the pattern, release and brush off excess flour. Dust with cocoa. Serve chilled for a firm centre, or warm briefly for the flowing centre shown in the video (about 15 seconds in the microwave; stop as soon as softened).
See this stage at 5:21 →
Watch & bake along
Chocolate Lava Snow Skin Mooncakes with Cream Cheese Filling
✦How do I stop the centre leaking as I wrap it?+
Tools for this recipe
TIGERCROWN CakeLand Dough & Bowl Scraper
Use the curved edge to gather the mixture cleanly from the bowl.
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
For dusting the finished mooncakes with cocoa.
