Fancy Ferrero Rocher Mooncakes for Mid-Autumn Festival?

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Mid-Autumn Festival is almost upon us, and everywhere you look they're selling mooncakes. I'm sure by now you've gotten all the info you could possibly ever need (or want) about the history of mooncakes, traditional flavors, and all the mooncake offers around town.

But to be honest, mooncakes aren't difficult to make, and since food is such a big part of every holiday, why not spend an afternoon making mooncakes with the family and use it as a fun way to teach the kids about Mid-Autumn Festival?

As a kid, I was never a big fan of the traditional mooncake flavors. But the modern spins on Chinese classics (like chocolate, matcha, ice cream, etc.) are desserts that I look forward to every year. And if you're going to introduce mooncakes to the kids for the first time, using Ferrero Rocher chocolates will yield a fail-proof filling that they'll love.

Check out this recipe courtesy of Anncoo Journal

Ingredients:

115 g plain flour/all-purpose flour

20 g cocoa powder – she recommends Valrhona cocoa powder

90 g sugar syrup – or golden syrup

45 g peanut or corn oil

1/2 tsp alkaline water

20 g cocoa powder – she recommends Valrhona cocoa powder

For the filling:

210 g tiramisu lotus paste – divide into 12 portions, 17g each

12 pcs Ferrero Rocher chocolates

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How To Make Them

Blend sugar syrup, oil, and alkaline water together thoroughly.

Sift plain flour and cocoa powder in a bowl. Make a well in the center and pour in the sugar syrup mixture.

Use a rubber spatula to mix and form a soft dough. Cover with cling wrap and let it rest for 15 minutes. Divide dough into 12 portions, 22 grams each.

Weigh each portion of tiramisu lotus paste to 17g + Ferrero Rocher 13 grams = 30 grams. Wrap the Ferrero Rocher inside the lotus paste. Then wrap the paste filling in the dough.

Roll the dough into a ball and dust with some flour. Press firmly into the mold, unmold and place on a lined baking tray.

Blend sugar syrup, oil, and alkaline water together thoroughly.

Bake in preheated oven at 170 C for 10 minutes. Remove from oven and rest mooncakes to cool for about 15 minutes. Then bake the chocolate mooncakes again for another 13-15 minutes.

Leave mooncakes to cool down completely and dust them with edible gold dust before storing them in an airtight container.

This mooncake can be eaten immediately after being baked or wait for about 3 days for the mooncake skin to soften before consuming (no egg wash).

Images: Unsplash

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