Double Chocolate Snowskin Mooncakes

Sharing with you all my first mooncake of the year. There are two more lining up LOL

This was Abby's request, my chocolate addict lil girl :)
She wanted a pure chocolate filling without any lotus paste added
So I searched for the recipe and I found one. So I gave a try

 

 

 

I was pretty pleased with the result. The skin was the recipe I all along used and the filling was super chocolaty and yummy. It's really sticky though. It's better after keeping them in the fridge but once out, it turned sticky pretty fast

 

What you need:

 

For the snowskin you may view HERE

 

For the chocolate filling:

(source: Abbiecooking)

 

What you need:

 

A

2 tbsp fresh milk + 1 tbsp Baileys

50g icing sugar

200g semi sweet chocolate chips (you may use dark chocolate, too according to your preference)

 

B

2 egg yolks + 1 tbsp fresh milk + 1 tbsp custard powder, lightly whisk

 

Method:

1. In a double boiler, heat milk, baileys and icing sugar. Remove from heat once hot and melted then add in chocolate, melt completely
2. Pour B slowly and stir. Put back in double boiler and stir til thickened
3. Cool down and keep in the fridge for a minimum of 2 hours
4. Once firm, weigh according to the mould used and shape into balls
5. Keep it in the fridge til ready to assemble

 

Note:

***I weighed 35g for the skin and 30g for the filling

***After I shaped the filling into balls, I kept them in the freezer instead for 30mins before assembling (Singapore is just too hot and humid the balls got sticky real fast!)

 

 

 

 

To those chocolate fanatics, this is a must try. It's so chocolaty I felt like eating chocolate bar, the softer version :)

 

I'm joining Best Recipes for Everyone August 2014 Event Theme: Mooncakes hosted by Fion XuanHom's Mom