Delightful Chocolate Mooncakes

Traditionally consumed during the Mid-Autumn Festival, mooncakes represent coming together as a family and a community. For individuals who enjoy indulging in both traditional and modern mooncake flavors, this recipe offers a luscious chocolate filling as an alternative to the traditional filling. Any time you want to brighten someone's day, or celebrate a particular occasion, these bite-sized treats are perfect.

What You Need to Make the Dough:

200 grams of all-purpose flour

half a gram of cocoa powder

100 grams of honey or golden syrup

40 mg of vegetable oil

Optional: 1 teaspoon of alkaline water (for texture)

In regards to the Chocolate Filling:

Chop 200 grams of dark chocolate.

100 grams of thick cream

Unsalted butter, 2 tablespoons

For added sweetness, you can optionally add 50g of powdered sugar.

An excess of salt

To Wash Eggs:

One egg yolk

half a teaspoon of water

Instructions

Step 1: Get the Chocolate Filling Started:

Simmer the heavy cream in a saucepan over medium heat for a few minutes. Take the pan from the stove and, using a heatproof bowl, pour the chopped dark chocolate on top.

Stir the chocolate until it melts, which should take about a minute. Whisk in the butter, sugar powder (if using), and a dash of salt. Blend until completely combined and glossy.

Roll the mixture into small balls, about 25g each, after it has cooled. After 30 minutes in the freezer, or until they are hard, transfer to a parchment-lined baking sheet.

2. In a big basin, mix the flour and cocoa powder to make the mooncake dough.

Combine the alkaline water, vegetable oil, and golden syrup (or honey) in a separate basin. Once smooth, stir thoroughly.

To get a smooth dough, slowly add the wet components to the flour mixture while stirring constantly. To make soft and malleable dough, knead it gently for a few minutes.

Leave the dough to rest for 30 minutes at room temperature after wrapping it in plastic.

3. Put the Mooncakes Together:

The oven should be preheated to 350°F, or 175°C.

Cut the dough into little pieces, about 30 grams each. Make balls out of each part.

Press a cold ball of chocolate filling into the center of each dough ball and flatten with your palm. Pinch the edges of the dough to seal it as you carefully wrap it over the filling.

Form a smooth ball with the mooncake dough and set it in a mooncake shape. After pressing down hard to make an imprint, carefully transfer the mooncake to a baking sheet lined with parchment paper.

4. Washing and Baking Eggs:

To make the egg wash, mix the egg yolk with the water in a small basin.

Apply a delicate coating of egg wash to the mooncakes' tops.

Put in the preheated oven and bake for 10 minutes. Take out and allow to cool for another 10 minutes. Once the mooncakes have set and turned golden, brush them with a second coat of egg wash and bake them for another 10 to 12 minutes.

5. Chill and Savor: Wait until the mooncakes are all cooled before cutting into them. Mooncakes are at their most delicious when stored in an airtight container and given a day or two to soften before eating.

The classic mooncake texture and the decadent dark chocolate flavor come together in perfect harmony in these chocolate mooncakes. Celebrate the wonderful times spent with loved ones by sharing these with them!