Chocolate Mooncake

Chocolate Mooncake

For the filling of chocolate mooncakes, Xiaopang uses dark chocolate + cranberry, and dark chocolate + blueberry. If you like, you can add blueberries, cranberries, walnuts, preserved fruits, etc. according to your own taste. After making them, put them in the refrigerator and freeze them. The fillings will not harden, but will still be soft and taste good.

Difficulty

Easy

Time

1h

Serving

4

by Dai Daiai Baking

5.0 (1)

Ingredients

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How to make it (Chocolate Mooncake)

1. Soak the dried cranberries in rum in advance, cover with plastic wrap and set aside
Chocolate Mooncake recipe
2. Melt 300 grams of dark chocolate coins in water
Chocolate Mooncake recipe
3. Melt into liquid and stir well.
Chocolate Mooncake recipe
4. Divide the melted chocolate into two parts, one for the skin and one for the filling. Weigh 100 grams of chocolate melt.
Chocolate Mooncake recipe
5. Add 50g whipping cream
Chocolate Mooncake recipe
6. Mix the chocolate and whipped cream evenly
Chocolate Mooncake recipe
7. If you find that the chocolate becomes hard during the mixing process, you can stir with insulated water
Chocolate Mooncake recipe
8. Add 10 grams of butter
Chocolate Mooncake recipe
9. Stir in insulated water until the butter melts.
Chocolate Mooncake recipe
10. Be sure to melt the butter thoroughly and stir well.
Chocolate Mooncake recipe
11. Pour 25 grams of dried cranberries soaked in advance into the chocolate cream, mix well, and set aside for later use. Xiaopang also prepared blueberries and raisins. You can put whatever taste you like here.
Chocolate Mooncake recipe
12. Put the mold in the refrigerator for 10 minutes and then take it out. Use a brush to melt the chocolate melted liquid (you can just melt the chocolate coins). Make no mistake.
Chocolate Mooncake recipe
13. Brush all the molds with chocolate liquid, and then put them in the refrigerator to freeze until the chocolate solidifies. You can brush the chocolate several times to make it have a certain thickness.
Chocolate Mooncake recipe
14. After the chocolate crust in the mold has solidified, take it out of the refrigerator, and pour the chocolate filling into the mold. Do not fill up the filling and reserve a place for the bottom of the chocolate mooncake.
Chocolate Mooncake recipe
15. After the filling is poured, pour the chocolate melted liquid (melt the chocolate coins directly) on the surface. Put it in the refrigerator and freeze until set.
Chocolate Mooncake recipe
16. After it has solidified, remove the extra part of the edge of the chocolate, and then the mold is inverted. The chocolate will come out automatically at the end of the month. It is very easy to release. If you find that it is not easy to release during the release, then it is not frozen, continue to put Frozen in the refrigerator.
Chocolate Mooncake recipe
17. That's it after the film is removed. Xiaopang thinks that black is also beautiful, what do you think?
Chocolate Mooncake recipe
Tips:

1. Chocolate filling modulation: 100 grams of chocolate coins, 50 grams of whipped cream, 10 grams of butter, 25 grams of preserved fruit. If the chocolate filling is used up, make your own according to this ratio;
2. The chocolate must be used exclusively for baking, and the effect is better;
3. The bowl for the chocolate must be very clean, without water;
4. When brushing chocolate on the mold, remember to brush it several times to make it have a certain thickness;
5. When it is frozen, it is easy to release the film, just invert it directly, do not use a hot air blower but a hot towel, if it does not remove the film, it means that it is not frozen, continue to freeze;


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