Nutella Mooncake Jelly


If you saw my recent posts on this website or on my Instagram, you should know that I am on a Nutella craze. I mean who doesn't like Nutella? To sorta end this craze in a bang, I decided to make a Nutella mooncake jelly since Mid-autumn festival is just a few days away.

I actually dislike eating mooncake jelly as the commercial ones are pretty tasteless and filled with food coloring. What really turns me off is the fillings. Most are filled mung bean paste which in my humble opinion doesn't really go well with the jelly as a whole. I mean this is a dessert, not a pastry. Well, different people has different preferences and perceptions, I respect that.

My mooncake jelly is of nutella and chocolate base with an intense dark chocolate and coffee filling. This is definitely not for the faint of heart. As for the technique, be sure to cook the mixture until the agar agar has activated and the mixture has thickened. If not, you will get a very loose and runny jelly. Why don't we get started with the recipe?

Ingredients:

(Make 4 mooncake jellies)

  • Fillings:

  • Whole Milk, 125ml

  • Granulated Sugar, 1.5 TBSP

  • Agar Agar Powder, 3/4 TSP

  • High Quality Espresso Powder, 1 TSP

  • High Quality Dark Chocolate Preferably Valrhona Broken Into Chunks, 50g

  • Mooncake Jellies:

  • Whole Milk, 500ml

  • High Quality Cocoa Powder Preferably Valrhona, 1 TBSP

  • Agar Agar Powder, 1.5 TSP

  • Granulated Sugar, 1 TBSP

  • Nutella, 3 Heaped TBSP

  • Edible Gold Dust, For Dusting (Optional)

Equipment:

  • Sauce Pot

  • Mooncake Jelly Mold

  • Disposable Muffin Cups

  • Cookie Cutter

Directions:

  1. Prepare the fillings.

  2. In a sauce pot over medium-low heat, add all the ingredients for the filling.

  3. Stir to combine well and until the chocolate has completely melted.

  4. Continue stirring until the agar agar has activated.

  5. The mixture should thicken and becomes smooth and glossy.

  6. Remove from heat and pour into muffin cups.

  7. You should have 40g each.

  8. Chill in the fridge for about 10 to 15 mins or until set slightly.

  9. Remove from fridge and gently tear the muffin cups to unmold the fillings.

  10. Using a cookie cutter slightly smaller than the diameter of the fillings to cut and form a perfect circle.

  11. Transfer onto a plate and freeze in the freezer until ready to use.

  12. Prepare and assemble the mooncake jellies.

  13. In a sauce pot over medium-low heat, add milk, cocoa powder, agar agar powder and sugar.

  14. Stir to combine well and until the cocoa powder has fully incorporated.

  15. Make sure no lumps.

  16. Transfer nutella into a bowl.

  17. When bubbles start to form along the edges, scoop a few TBSP of the milk mixture into the bowl of nutella.

  18. Stir to combine well and until the nutella has fully dissolved and incorporated.

  19. Transfer the nutella mixture back into the pot of milk mixture.

  20. Stir to combine well.

  21. Continue cooking until the agar agar has activated.

  22. The mixture should thicken and becomes smooth and glossy.

  23. Ladle the mixture into the mooncake mold about 1/3 way thru'.

  24. Give the mold a light tap on the counter to remove any air bubbles.

  25. Set aside to set a room temperature for about 3 to 5 mins.

  26. The mixture should be a bit harden but still runny.

  27. Remove the fillings from the freezer and place into each molds.

  28. *If the mooncake mixture is still too runny, set aside to set for a further 5 mins before assemble.*

  29. Ladle the remaining mooncake mixture to cover up the fillings and fill up the molds.

  30. Give the mold a light tap on the counter to remove any air bubbles.

  31. Set aside at room temperature for about 15 mins for the mooncake jellies to set.

  32. Transfer into the freezer and freeze for about 20 mins or until fully set.

  33. Unmold onto serving plate by simply pressing at the sides of the molds to loosen.

  34. Dust some gold dust over the top.

  35. Serve immediately.

#jelly #mooncake #nutella #indulgence #agaragar

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