Description

Raspberry Chocolate Snowskin Mooncakes combine a delicate, tender mooncake skin with a luscious raspberry and chocolate filling. These no-bake mooncakes offer a refreshing and sophisticated treat, perfect for festive occasions or as a unique dessert. The recipe features a smooth snowskin dough infused with raspberry purée, encasing a creamy filling enriched with Callebaut ruby or white chocolate and fresh raspberries.

Ingredients

Scale

Mooncake Skin

100 g Sugar (Adjust to taste)
200 g Glutinous Rice Flour (Ensure proper texture)
50 g Snowskin Powder (Can substitute with additional rice flour)
150 ml Fresh Milk (Use almond or soy milk for dairy-free option)
100 ml Raspberry Purée (Homemade preferred)
50 g Vegetable Shortening (Can substitute with coconut oil)

Filling

200 ml Whipping Cream (Heavy cream can be used as substitute)
100 g Glucose Syrup (Corn syrup can substitute)
1 whole Egg Yolk (Flax egg for vegan option)
150 g Callebaut Ruby or White Chocolate (Other quality chocolates can be used)
30 g Butter (Vegan butter for dairy-free option)
3 g Gelatin (Agar-agar as vegetarian option)
100 g Fresh Raspberries (For garnishing, other fruits may be used)

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Instructions

Prepare Mooncake Skin: In a large bowl, combine sugar, glutinous rice flour, and snowskin powder. Gradually mix in fresh milk and raspberry purée until just combined to form a dough. Add vegetable shortening and stir until the dough becomes smooth and elastic. Portion the dough according to your mooncake mould size.
Make Filling: Soak gelatin in cold water for a few minutes to soften. In a saucepan, gently heat raspberry purée, glucose syrup, and sugar until the mixture reaches approximately 65°C. Stir in whipping cream and egg yolks, continuing to heat until the mixture thickens to about 80-85°C. Remove from heat and stir in the chocolate, softened gelatin, and butter until the filling is smooth and homogeneous. Transfer the filling to a piping bag and refrigerate overnight to set.
Assemble Mooncakes: Roll out the mooncake skin dough into flat discs suitable for wrapping the filling. Pipe or spoon a portion of the chilled filling into the center of each dough disc, then wrap the dough around the filling completely, shaping into smooth balls. Dust each mooncake with rice flour to prevent sticking and press them firmly into mooncake moulds to create traditional patterns. Place the assembled mooncakes in the refrigerator for at least one hour to allow them to set before serving.

Notes

For a dairy-free option, substitute fresh milk with almond or soy milk, butter with vegan butter, and whipping cream with a non-dairy cream alternative.
To make this recipe vegetarian, replace gelatin with agar-agar powder and adjust the soaking and dissolving process accordingly.
Sugar quantity can be adjusted to personal taste or dietary needs.
Ensure all ingredients are well-chilled for easier dough handling and shaping.
Fresh raspberries can be substituted with other seasonal fruits for garnish or variation in flavor.