This year, the Chinese Mid-Autumn Festival is Monday, September 24, 2018.  This is a festival that is halfway through the autumn season in the Chinese calendar and it is a time to celebrate the harvest and a lot of traditions center around the moon.

Traditional mooncakes are baked pastries filled with lotus flower paste or sweet bean pastes.  I am just in love with mooncake molds, but truth be told, I am not in love with the traditional fillings.

My solution?  Make a peanut butter and chocolate “mooncake.”  This is a perfect way to have the beauty of a mooncake, but with an American twist!

With the right supplies, this is a very doable treat and trust me, it is SO FUN to do!

You will need the following:

  1. Mooncake Molds (search on Amazon for these)
  2. Homemade Modeling Chocolate (recipe to follow)
  3. Homemade Peanut Butter Filling (recipe to follow)

Mooncake molds are sold in two main sizes.  The size I used here is the 50 gram size.  Circles are the most traditional, but squares are also common.  There are also triangle molds.  There are tons of options for under $10.00.

The “Modeling Chocolate” recipe I use is from Hungry Happenings.  It uses only two ingredients: chocolate and corn syrup.  Recipe at the bottom of this post.

The peanut butter filling is my mom’s recipe for peanut butter balls.  I love the addition of graham cracker crumbs.  This recipe is also at the bottom of the post.

The modeling chocolate and the peanut butter filling can be made in advance and then you can create the mooncakes whenever you want.

First, take a piece of the modeling chocolate and flatten it with your hand into a disk.


Chocolate and Peanut Butter Mooncakes. Before3pm.com

Next, put a small amount of the peanut butter filling in the center of the chocolate disk.

Chocolate and Peanut Butter Mooncakes. Before3pm.com

Carefully start pinching the chocolate around the peanut butter filling, enclosing it completely.

Chocolate and Peanut Butter Mooncakes. Before3pm.com

You should end up with a cute little ball.

Chocolate and Peanut Butter Mooncakes. Before3pm.com

I always put the smooth side into the mold next to the design and have the pinched seams on the part that will become the bottom of the mooncake.

Chocolate and Peanut Butter Mooncakes. Before3pm.com

Now, here is where the magic happens, you press down firmly and out pops a beautifully molded treat!!!

Chocolate and Peanut Butter Mooncakes. Before3pm.com

At this point, the mooncake can be squished, so be careful.  As soon as it air drys, the chocolate will harden.

Chocolate and Peanut Butter Mooncakes. Before3pm.com

If you love the combination of chocolate and peanut butter, you will love these treats!

Chocolate and Peanut Butter Mooncakes. Before3pm.com

Now, for the recipes.

For more detailed directions on making the modeling chocolate, please visit Hungry Happenings.

Print Recipe
Modeling Chocolate
Prep Time 5 Minutes
Cook Time 2 Minutes
Passive Time 30 Minutes
Servings
Batch
Ingredients
  • 12 oz Chocolate Chocolate chips, candy melts, chocolate bark, etc.
  • 1/4 Cup Corn syrup
Prep Time 5 Minutes
Cook Time 2 Minutes
Passive Time 30 Minutes
Servings
Batch
Ingredients
  • 12 oz Chocolate Chocolate chips, candy melts, chocolate bark, etc.
  • 1/4 Cup Corn syrup
Instructions
  1. Melt chocolate in the microwave or over a double boiler until just melted.
  2. Allow melted chocolate to come to room temperature.
  3. Stir in corn syrup and stir until it becomes a lump. Turn out onto the counter and knead it until it is smooth and pliable - a lot like play-doh!
  4. Wrap in plastic wrap and let sit at room temperature for about 30 minutes.
  5. You can store the chocolate by putting the plastic-wrapped chocolate in a ziploc bag and store at room temperature.
Recipe Notes

Surprisingly, even though this uses corn syrup, the chocolate does not taste that much sweeter than it normally does.  It basically tastes just like whatever the chocolate you used tastes like.

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Print Recipe
Peanut Butter Filling
Prep Time 5 Minutes
Servings
Servings
Ingredients
  • 1.5 Cups Graham Cracker Crumbs
  • 1.5 Cups Creamy Peanut Butter
  • 2 Cups Powdered Sugar
  • 1 Stick Butter or Margarine Room Temperature
Prep Time 5 Minutes
Servings
Servings
Ingredients
  • 1.5 Cups Graham Cracker Crumbs
  • 1.5 Cups Creamy Peanut Butter
  • 2 Cups Powdered Sugar
  • 1 Stick Butter or Margarine Room Temperature
Instructions
  1. In a stand mixer or with a hand mixer, combine butter and peanut butter. Mix well.
  2. Add powdered sugar and graham cracker crumbs
  3. Mix until uniformly blended.
  4. Cover until ready to use.
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