Cooking Instructions
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Step 1
Chocolate filling: Boil
Milk (250 mL)
,
Granulated Sugar (35 g)
and
Agar-Agar Powder (2 g)
over medium heat, then add
Instant Coffee (2 g)
into it and stir well. Turn off the heat and add the
Semi-Sweet Chocolate Chips (100 g)
into the hot milk.
Step 2
Stir the mixture till chocolate dissolves and is smooth. Then pour evenly into 8 muffin cups and place into refrigerator to set for about 15 minutes.
Step 3
Remove chocolate filling jelly from cup, using a sharp knife to scrape the jelly on both sides, this will makes the jelly stick together. Set aside for later use.
Step 4
Mooncake outer layer: Combine
Unsweetened Cocoa Powder (10 g)
and
Milk (50 mL)
together, set aside.
Step 5
In a pot, combine
Milk (750 mL)
, cocoa mixture,
Granulated Sugar (25 g)
and
Agar-Agar Powder (4 g)
over medium heat. Stir continuously to boil with a hand whisk.
Step 6
Turn off the heat and add
Nutella® (110 g)
in 2-3 batches. Stir till Nutella completely dissolves and is smooth.
Step 7
Pour Nutella liquid mixture into mooncake mould about 1/2 centimeter high and let it cool to semi-set about 30 seconds to 1 minute. Place the chocolate filling jelly on top.
Step 8
Warm up the remaining Nutella liquid mixture and pour over the chocolate filling jelly to full.
Step 9
Allow jelly to set completely and keep refrigerated until ready to serve. Enjoy!
