Chocolate mooncake

Overview

There are two main mooncake elements that are popular on the Internet this year: Liuxin and Taoshan skin. I am just worried about making some innovative mooncakes this year, so I might as well make a lazy version of the mooncakes. I had ready-made peach skin and mooncake fillings at home. I was so excited that I wanted to use chocolate ganache at first. Then I found that there was a bottle of chocolate sauce in the refrigerator. I even skipped the steps of making chocolate ganache. I really convinced myself. The result is pretty good. Next time I can make the peach skin and filling myself. After all, the sweetness of the filling can be controlled better.

Tags

• baking
• mid-autumn festival
• autumn recipes
• cheese peach mountain skin
• chocolate spread
• nut chocolate filling

Ingredients

Steps

1. 1 Knead the peach skin evenly, divide it into 10 equal portions and roll into balls.

   

2. 2 Divide the nut chocolate filling into 10 portions and roll into balls.

   

3. 3 Shape the chocolate filling into a deep bowl and close it slightly.

   

4. 4 Pipe chocolate sauce into the center of the bowl of chocolate filling.

   

5. 5 Carefully shape the chocolate filling into a round shape and wrap the chocolate sauce inside.

   

6. 6 Take a piece of peach skin and press it into a bowl shape.

   

7. 7 Place the chocolate sauce-wrapped filling into the peach crust.

   

8. 8 Cut the peach skin into a round shape.

   

9. 9 Dip a thin layer of flour into the mooncake mold and press the mooncake into shape.

   

10. 10 Preheat the oven to 165 degrees, put in the mooncakes and bake for about 15 minutes. (Be careful not to bake the skin into color)