Chocolate Nutella Jelly Mooncakes 巧克力榛子果冻月饼

Mooncake Festival is exactly 2 weeks away and today I’m sharing with you these jelly mooncakes which are full of chocolate and nutella flavour. It is very easy to make this cooling yummy dessert and I’m sure that not only the kids love it but adults too.

Chocolate Nutella Jelly Mooncakes

Author Ann Low

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings 0 makes 8

Ingredients

 

• Chocolate filling
• 250 ml fresh milk
• 3 tbsp sugar
• 1 tsp agar agar powder
• 2 tsp instant coffee powder
• 100 g semi sweet chocolate
  
• 
  Mooncake outer layer
• 2 tbsp cocoa powder + 50ml fresh milk
• 750 ml fresh milk
• 2.5 tsp agar agar powder
• 2 tbsp sugar
• 6 tbsp Nutella or to taste

Instructions

 

• Chocolate filling - Boil fresh milk, cocoa mixture, sugar and agar agar powder over medium heat, then add coffee powder into it and stir well. Off heat and add the chocolate into the hot milk. Stir the mixture till chocolate dissolved and smooth. Then pour evenly into 8 muffin cups and place into refrigerator to set for about 15 minutes.
• 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.
• Mooncake outer layer - Combine cocoa powder and 50ml fresh milk together, set aside.
• In a pot, combine fresh milk, cocoa mixture, sugar and agar agar powder over medium heat. Stirring continuously to boil with a hand whisk. Off heat and add Nutella in 2-3 batches. Stir till Nutella completely dissolved and smooth.
• Pour Nutella liquid mixture mixture into mooncake mould about 1/2 cm high and let it cool to semi-set about 30 seconds to 1 minute. Place the chocolate filling jelly on top. Warm up the remaining Nutella liquid mixture and pour over the chocolate filling jelly to full.
• Allow jelly to set completely and keep refrigerated until ready to serve.

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巧克力榛子果冻月饼

巧克力馅料

• 250毫升 牛奶
• 3汤匙 细糖
• 1茶匙 菜燕粉
• 2茶匙 急速咖啡精
• 100克 半甜巧克力

月饼外层

• 2汤匙 可可粉+50毫升牛奶
• 750毫升 牛奶
• 2.5茶匙 菜燕粉
• 2汤匙 细糖
• 6汤匙 榛子酱或适量

做法：

1. 巧克力馅 – 将牛奶，细糖和菜燕粉以中火煮至滚，加入咖啡精搅拌均匀，熄火。把巧克力倒入热牛奶内搅至巧克力融化及光滑即可。 然后平均倒入8个玛芬纸杯内。收进冰箱冷藏约15分钟致凝固。
2. 从玛芬杯取出凝固巧克力馅 ，用刀子轻刮两面，这样两者才互相粘在一起。备用。
3. 月饼外层 – 将可可粉及50毫升牛奶混匀备用。
4. 牛奶，可可奶水，细糖和菜燕粉放入锅内，以中火不停搅拌煮至滚。熄火后分2-3次加入榛子酱。继续搅拌至榛子酱融化及光滑。
5. 将榛子液倒入8个菜燕摸子内，约1/2cm高，待凉至半凝固约30秒左右。放一块巧克力馅在上面，然后再加热剩余的榛子液，倒在巧克力馅上至盖整个月饼模子。
6. 待冷后，收进冰箱致凝固即可享用。

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