Chocolate Snow Skin Mooncake Recipe: Smooth, Rich, and Irresistibly Indulgent!

Perfect for chocolate lovers, modern mooncake fans, and anyone who skips the yolk!

Features of Chocolate Snow Skin Mooncake

• No baking required

• Soft snow skin – made from glutinous rice flour

• Chocolate explosion inside – think ganache, fudge, mousse

• Chilled treat – served cold like truffles

• Modern dessert mooncake – fun and familiar

Chocolate Snow Skin Mooncake Recipe

⏱ Time Needed: 1.5 hours + chilling

• Skin: 30 min

• Ganache: 20 min

• Assembly + Chill: 30–45 min

🛒 Ingredients (Makes 8 mini mooncakes)

Snow Skin Dough:

• 40g glutinous rice flour

• 30g rice flour

• 30g wheat starch (or cornstarch)

• 45g powdered sugar

• 200ml milk

• 30g sweetened condensed milk

• 25g neutral oil (e.g. canola or coconut)

• Optional: cocoa powder or black food coloring for the skin

Ganache Filling:

• 180g dark chocolate (60–70%)

• 90ml heavy cream

• 1 tsp butter

• Optional: sea salt, orange zest, chili flakes

Dusting:

• Cooked glutinous rice flour or cornstarch

🔪 Instructions

1. Make the Chocolate Ganache

Chop chocolate. Heat cream until just simmering, pour over chocolate.
Let sit 1 min, then stir until smooth. Add butter. Chill until firm.
Scoop into 8 balls (~25–30g each). Chill/freeze to set.

2. Make the Snow Skin

Mix flours, sugar, milk, condensed milk, oil, and (optional) cocoa powder.
Strain for smoothness.
Steam for 25–30 minutes until set.
Let cool slightly. Knead into smooth dough. Wrap and chill.

3. Assemble

Divide skin dough into 8 balls (~25g).
Flatten into discs. Wrap each ganache ball tightly.
Dust lightly and press into mooncake mold.

4. Chill

Refrigerate for at least 2 hours before serving. Best eaten within 3 days.

Flavor Profile

A cold bite of chocolate heaven. Like mochi + truffle.

Pro Tips

🍫 Use quality chocolate – It’s the star of the show.

🧊 Freeze ganache – Makes wrapping way easier.

🌈 Color the skin – Go dark brown, black, or bright pink for fun contrast.

✨ Dress it up – Sprinkle cocoa powder or edible gold on top.

Fun Variations

• Chocolate lava – Use soft ganache that oozes when cut

• Orange-chocolate – Add zest or extract for a fruity twist

• Hazelnut chocolate – Like a frozen Ferrero mooncake

• White chocolate + matcha – Green tea outer skin, creamy sweet center

• Peanut butter core – Insert a mini PB ball inside ganache

Final Thoughts

Chocolate Snow Skin Mooncakes are where Mid-Autumn meets gourmet dessert.

They’re smooth. Cold. Indulgent.
And perfect for anyone who wants mooncakes without the old-school heaviness.