Earl Grey Snowskin Moooncakes with Earl Grey Dark Chocolate Truffles

Happy Mid-Autumn Festival! Today I'm sharing with you this beautiful earl grey snowskin mooncake recipe, filled with a beautiful dark chocoate earl grey truffle. Heaven in a bite! 

Last week I shared with you My top 5 tips for making the perfect snowskin mooncakes. Do click on that page to check out my Passionfruit snowskin mooncakes (my fav!) as well as my tips to making better snowskin mooncakes. 

This week's earl grey mooncakes are one of my favourite mooncakes too. The slightly bitterness of the tea complements the sweetness of the lotus paste, and the dark chocolate earl grey truffles are amazing. Earl grey isn't a traditional mooncake flavour- but I promise you will not be disappointed! 

Instead of adding water to the snowskin mooncake, you can add strongly brewed tea, juices, and flavourings, giving your mooncakes a new dimension and flavour. I even tried pink guava and lavender this year! The lavender one yields beautiful results too. Just steep hot water in dried lavender, and steep the cream for the truffle in lavender. You can get packets of dried culinary lavender from Phoon Huat. They may be a little expensive, but they are well worth the buy. 

Earl Grey Snowskin Mooncakes with Dark Chocolate Earl Grey Truffles
For the snowskin mooncake: 
75g kao fen (fried glutinous rice flour) 
125g icing sugar 
25g crisco 
80ml strongly brewed earl grey tea, cold 
500g lotus paste 

For the dark chocolate earl grey truffles 
2/3 cup heavy cream 
2 tbs butter 
2 bags of earl grey tea 
6oz dark chocolate, chopped 

Mix all the ingredients for the snowskin mooncakes until smooth and slightly sticky. If the dough is a little dry, add more tea, and if it is too wet, add a little more kao fen. 

In a saucepan over low heat, heat the heavy cream, butter and earl grey tea until simmering. Turn off the heat and let it steep for 15-20 minutes. Remove the tea bags and heat the mixture until warm, before pouring over dark chocolate. Stir until smooth. 

Chill the chocolate in the fridge for at least 2 hours or overnight, or until the ganache has firmed up. 

Divide the lotus paste into balls of 35g each. Roll the chocolate into balls of 5g each. Make a whole in the centre of the lotus paste and encase the chocolate in the centre. 

Divide the snowskin into 20g each. Roll out in between pieces of plastic wrap and wrap the lotus paste in the snowskin. 

Lightly flour the mooncake mould. Press the dough in and knock it out on a surface. Chill the mooncakes and leave it out to room temperature before serving. 

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