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Chocolate Truffle mooncakes
PUMPKIN SPICE TRUFFLE MOONCAKE
Sugar-free White Chocolate OR Sugar-free Compound White Chocolate (no cocoa butter)
Confit Quail Yolks (or a confit chicken yolk sliced in half horizontally so it is thin (when curing them, add pumpkin spice to the cure mix for extra pumpkin pie flavour)
(confit yolks are very tasty, and better in my opinion than traditional salted yolks, but if you really don’t like them, replace with something spherical of a similar size, such as a mini chocolate ball or a nut or dried fruit)
Clean, Dry Silicone Mooncake Mould (amazon link) OR cupcake tin
For chocolate that is hard at room temperature, first temper your chocolate (only if it has cacao butter in it). Cheat: use the fridge to set the chocolate shell, but know that the chocolate will go soft once it warms fully to room temperature. Just keep the mooncakes chilled to prevent this (they last longer this way anyways).
Pour your tempered chocolate into the moulds to fill them fully. Shake and tap to get rid of air bubbles and let the chocolate settle into every nook and cranny of the mould. Let sit for a minute or so, then turn over and let excess drip out onto a plate to be re-used later. Once most has dripped out, scrape off the drips from the top of the mould and turn it upside down on a cooling rack to let the last of the excess be pulled down along the sides to make sure they aren’t too thin. For tempered or compound (non-cacao) chocolate, leave this way for 30 minutes or until finished setting up.
For un-tempered chocolate, move directly to the fridge to set up.
Pipe enough of the pumpkin filling into each mould to fill it halfway, making sure there are no air pockets. Add a confit yolk to the middle and press down slightly. Cover it with more filling until the mooncake is almost full, and smooth the top flat, making sure not to get any filling on the top edges of the chocolate shell. Repeat with all moulds.
Re-melt you chocolate (re-temper if needed) and put a thin layer over the top of each mooncake, cleaning up any spills around the edges. Let set at room temperature for 30 minutes or until finished setting (for non-tempered chocolate it can be put directly into the fridge).
Once set, carefully remove each mooncake by pushing up from the bottom of the mould while gently peeling away the sides. See video for demonstration.
Eat at room temperature within 2 days, keep in the fridge for 1 week, or freeze for up to 1 month.
BLACK SESAME TRUFFLE MOONCAKE
Black Sesame White Chocolate Ganache OR Sweetened Black Sesame Paste
Sugar-free Chocolate OR Sugar-free Compound Chocolate (no cocoa butter) OR homemade
Confit Quail Yolks (or a confit chicken yolk sliced in half horizontally so it is thin (when curing them, add any flavors you like, I added orange zest)
(confit yolks are very tasty, and better in my opinion than traditional salted yolks, but if you really don’t like them, replace with something spherical of a similar size, such as a mini chocolate ball or a nut or dried fruit)
Clean, Dry Silicone Mooncake Mould (amazon link) OR cupcake tin
For chocolate that is hard at room temperature, first temper your chocolate (only if it has cacao butter in it). Cheat: use the fridge to set the chocolate shell, but know that the chocolate will go soft once it warms fully to room temperature. Just keep the mooncakes chilled to prevent this (they last longer this way anyways).
Pour your tempered chocolate into the moulds to fill them fully. Shake and tap to get rid of air bubbles and let the chocolate settle into every nook and cranny of the mould. Let sit for a minute or so, then turn over and let excess drip out onto a plate to be re-used later. Once most has dripped out, scrape off the drips from the top of the mould and turn it upside down on a cooling rack to let the last of the excess be pulled down along the sides to make sure they aren’t too thin. For tempered or compound (non-cacao) chocolate, leave this way for 30 minutes or until finished setting up.
For un-tempered chocolate, move directly to the fridge to set up.
Pipe enough of the filling into each mould to fill it halfway, making sure there are no air pockets. Add a confit yolk to the middle and press down slightly. Cover it with more filling until the mooncake is almost full, and smooth the top flat, making sure not to get any filling on the top edges of the chocolate shell. Repeat with all moulds.
Re-melt you chocolate (re-temper if needed) and put a thin layer over the top of each mooncake, cleaning up any spills around the edges. Let set at room temperature for 30 minutes or until finished setting (for non-tempered chocolate it can be put directly into the fridge).
Once set, carefully remove each mooncake by pushing up from the bottom of the mould while gently peeling away the sides. See video for demonstration.
Eat at room temperature within 2 days, keep in the fridge for 1 week, or freeze for up to 1 month.
ANKO + FIG MOONCAKE
Sugar-free Red Bean Paste (Anko) made with erythritol or xylitol, about 240g for 6 small-ish mooncakes
100g unsweetened dried figs, ground into a paste
Sugar-free Chocolate OR Sugar-free Compound Chocolate (no cocoa butter) OR homemade
Confit Quail Yolks (or a confit chicken yolk sliced in half horizontally so it is thin (when curing them, add any flavors you like, I left these plain)
(confit yolks are very tasty, and better in my opinion than traditional salted yolks, but if you really don’t like them, replace with something spherical of a similar size, such as a mini chocolate ball or a nut or dried fruit)
Clean, Dry Silicone Mooncake Mould (amazon link) OR cupcake tin
For chocolate that is hard at room temperature, first temper your chocolate (only if it has cacao butter in it). Cheat: use the fridge to set the chocolate shell, but know that the chocolate will go soft once it warms fully to room temperature. Just keep the mooncakes chilled to prevent this (they last longer this way anyways).
Pour your tempered chocolate into the moulds to fill them fully. Shake and tap to get rid of air bubbles and let the chocolate settle into every nook and cranny of the mould. Let sit for a minute or so, then turn over and let excess drip out onto a plate to be re-used later. Once most has dripped out, scrape off the drips from the top of the mould and turn it upside down on a cooling rack to let the last of the excess be pulled down along the sides to make sure they aren’t too thin. For tempered or compound (non-cacao) chocolate, leave this way for 30 minutes or until finished setting up.
For un-tempered chocolate, move directly to the fridge to set up.
Pipe enough of the filling into each mould to fill it halfway, making sure there are no air pockets. Add a confit yolk to the middle and press down slightly. Cover it with more filling until the mooncake is 3/4 full, add in your circle of fig paste, then push down lightly until the top is flat, making sure not to get any filling on the top edges of the chocolate shell. Repeat with all moulds.
Re-melt you chocolate (re-temper if needed) and put a thin layer over the top of each mooncake, cleaning up any spills around the edges. Let set at room temperature for 30 minutes or until finished setting (for non-tempered chocolate it can be put directly into the fridge).
Once set, carefully remove each mooncake by pushing up from the bottom of the mould while gently peeling away the sides. See video for demonstration.
Eat at room temperature within 2 days, keep in the fridge for 1 week, or freeze for up to 1 month.
