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Recipes
Chocolate Nutella Jelly Mooncakes
Recipe

7 INGREDIENTS • 9 STEPS • 1HR 5MINS

Chocolate Nutella Jelly Mooncakes

2.5
2 ratings
It is very easy to make this cooling yummy dessert and I’m sure that not only kids love it but adults too.
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Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
http://www.anncoojournal.com/
It is very easy to make this cooling yummy dessert and I’m sure that not only kids love it but adults too.
1HR 5MINS
Total Time
$0.44
Cost Per Serving
Ingredients
Servings
8
us / metric
Milk
4 1/3 cups
Instant Coffee
2 tsp
Instant Coffee
Semi-Sweet Chocolate Chips
1/2 cup
Semi-Sweet Chocolate Chips
Unsweetened Cocoa Powder
2 Tbsp
Unsweetened Cocoa Powder
Nutella®
1/3 cup
Nutella®
Nutrition Per Serving
VIEW ALL
Calories
244
Fat
10.8 g
Protein
7.4 g
Carbs
34.2 g
Add to plan
logo
Chocolate Nutella Jelly Mooncakes
Save
author_avatar
Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
http://www.anncoojournal.com/
Cooking InstructionsHide images
step 1
Chocolate filling: Boil Milk (1 cup), Granulated Sugar (3 Tbsp) and Agar-Agar Powder (1 tsp) over medium heat, then add Instant Coffee (2 tsp) into it and stir well. Turn off the heat and add the Semi-Sweet Chocolate Chips (1/2 cup) 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 (2 Tbsp) and Milk (10 tsp) together, set aside.
step 5
In a pot, combine Milk (3 cups), cocoa mixture, Granulated Sugar (2 Tbsp) and Agar-Agar Powder (2 tsp) over medium heat. Stir continuously to boil with a hand whisk.
step 6
Turn off the heat and add Nutella® (1/3 cup) 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!
step 9 Allow jelly to set completely and keep refrigerated until ready to serve. Enjoy!
Tags
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Gluten-Free
Comfort Food
Shellfish-Free
Kid-Friendly
Chinese
Fall
Vegetarian
Dessert
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