Chocolate Mooncake With Ferrero Rocher

Well you’ve probably finished all your mooncakes after all the festivities tonight. Here is an unusual Mooncake recipe you can make at home to enjoy as the moon wanes over the next two weeks. Happy Mid Autumn.

Ingredients for dough :

140g unsalted butter
190g cake flour
35g sugar
20g egg yolk
30g milk powder
40 cocoa powder

Ingredients for filling:

220g white bean paste ( see note 1)
20g cocoa powder
20g butter
12 pcs Ferrero Rocher

Method for dough :

  1. Cube cold butter. Set aside.
  2. Sieve dry ingredients together onto a rolling board.
  3. Make a well and add in the butter
  4. Use your fingertips to rub the butter into the mixture until it forms a breadcrumb texture.
  5. Add in the egg yolks slowly.
  6. Knead slowly until it forms a dough. Wrap in film. Refrigerate for 1 to 2 hours
  7. Divide dough into 12 portions.

Method for filling :

  1. In a saucepan, combine the white bean paste with the cacao powder,  stir to combine. Add in butter, stirring over low heat for about 2 minutes or until smooth. Let cool thoroughly.
  2. Divide the filling into 12 equal portions.
  3. Cover the Ferrero Rocher with the prepared bean paste.


  1. Shape dough into a ball and flatten it with your palm. Keep the shape circular.
  2. Place the filling ball in the centre of the dough and wrap until completely covered.
  3. Roll the dough into balls and dust with some flour. Press firmly into  a mooncake mould, unmould and place on a lined baking tray.
  4. Wrap in film. Refrigerate for 1 to 2 hours .
  5. Bake in a preheated oven 170C for 10 minutes. Remove from oven and rest mooncakes to cool for about 15 minutes. Then bake the chocolate mooncakes again for another 13-15 minutes.
  6. Leave mooncakes to cool down completely and dust with edible gold dust before storing into an airtight container.

Note 1 :

Ingredients for white bean paste:

200g white bean
150g water
1 tsp salt

Method for white bean :

  1. Clean and soak the beans overnight.
  2. Remove the skin of the bean
  3. Place the expanded white beans into a pot
  4. Add cold water to at least 1 inch above the beans
  5. Bring water to a boil
  6. Remove scum.
  7. Cook the beans  until softened.
  8. Using a stick blender, blend the beans to smooth paste.
  9. Pass through a sieve.
  10. Squeeze out as much water as you can with a muslin cloth.
  11. Place the almost dry bean paste in a pot.
  12. Add sugar and salt and cook until the bean paste is thickened.
  13. Remove from pot and let it cool completely.
  14. It is ready to use.

Note 2

I’m using a 50g mould for this mooncake. When using a 75 g mould, add more white bean paste. You can prepare the white bean paste a few days ahead before making the mooncake, wrap the white bean paste in cling film and place in a zip lock bag. The paste  is freezable.

by Margarita Lee

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