Dark Chocolate Truffle Snowskin Mooncake Recipe: Tsum Tsum Mickey & Minnie

September 24, 2015

Hi! This year, I've broken my record for the most variety of mooncakes consumed. I tried so many different types and flavours. From the traditional mooncakes, to snow skin mooncaked, to custard mooncakes, and even to pork floss mooncakes.

I made white lotus paste snow skin mooncakes in the form of Tsum Tsum Pooh & friends previously. This time round, its Tsum Tsum Mickey & Minnie in dark chocolate truffle flavour. The chocolate lotus paste is simply made by combining melted dark couverture chocolate to the white lotus paste. I chose dark chocolate as the bitterness will counter the sweetness from the lotus paste. I like this better than the white lotus paste, but it probably can be attributed to the fact that I have been going through a period of chocolate-craving. (Seriously, I have been eating so much chocolate but I can't be satisfied). 

A chocolate truffle is placed in the center as a pseudo egg-yolk, which is essentially a ball of chocolate and cream. The Japanese also call it nama chocolate, and a famous one you've probably tried is from Royce's chocolate. The truffle is rich and smooth, and brings out a burst of chocolate-y goodness.  I added a dash of Baileys to the chocolate as the alcohol enhances its taste. However, you can always omit it. But truly, the chocolate truffle is extremely hard to resist. 

When eaten with the snow skin, it is reminiscent of the Japanese chocolate daifuku - mochi stuffed with chocolate and truffle. So even if you usually are not a fan of mooncakes, this dark chocolate truffle snow skin mooncake might please your palette! 

Servings: 8 Tsum Tsum Mooncakes
Recipe adapted from Phoon Huat

For Snow Skin
175g of Snow Skin Premix
70-75ml of Water
1/2 tsp of Pandan Flavouring
35g of Shortening
Red and Black Food colouring

For Truffle
80g of Dark Couverture Chocolate
1 tbsp of Heavy Cream
1 tbsp of Baileys *Optional
10g of Unsalted Butter (melted)

For Dark Chocolate Mooncake Filling
150g of White Lotus Paste
50g of Dark Couverture Chocolate

For Snow Skin
1. In a bowl, add water and pandan flavouring to the snow skin premix. Mix it in with your hands in a circular motion.
2. Knead the shortening into the dough.
3. Separate into 8 equal sized balls (approximately 25g each), and set it in the fridge. This will make the dough easier to work with. Remember to save some extra dough for decoration!

For Truffle
1. Warm up the heavy cream in a microwave or pan until it starts to simmer.
2. Pour the heated heavy cream over the dark chocolate and mix to melt the chocolate.
3. Add the Baileys and melted unsalted butter to the mixture and mix well.
4. Scoop 8 equal portions onto individual cling wraps, and wrap it up to form a ball.
5. Freeze the chocolate truffle balls for at least 30 minutes.

For Dark Chocolate Mooncake Filling
1. In a microwave or water bath, melt the dark chocolate.
2. Mix the melted dark chocolate with the lotus paste filling until they are thoroughly combined.

Putting them together
1. Colour the portion of snow skin for Mickey and Minnie's body to black. Roll out the snow skin dough into a flat disc.
2. On a piece of cling wrap, spread a layer of chocolate filling and place a truffle ball in the center. Top with more chocolate filling. Then, use the cling wrap to mould it into a ball.
3. Place the filling in the center of the snow skin and wrap. Pinch away any excess.
4. Decorate with the snow skin you saved earlier (you can watch my video to learn how to decorate). P.S. Before adhering the ears, you can choose to wrap the Mooncake with cling wrap and chill in the fridge. You can dab a bit of water as 'glue' to adhere the ears.
5. Before serving, it's best to chill in the fridge for at least an hour. Then, dig in!

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