Nutella chocolate lava snow-skin mooncakes are a modern, indulgent take on the traditional Chinese mooncake. Each bite reveals a creamy, chocolate-hazelnut center that is frozen and then allowed to soften so it becomes molten at room temperature. The recipe uses just a few ingredients — chocolate spread, sweetened white bean paste, glutinous rice flour (mochiko), cocoa powder and water — and can be made quickly in the microwave. These mooncakes are naturally gluten-free and can be vegan if you use a dairy-free chocolate-hazelnut spread.
PLEASE NOTE: This shortcut snow-skin mooncake method is based on a simplified approach that uses sweetened white bean paste in the dough and a microwave for cooking. It differs from more traditional recipes that call for cooked glutinous rice flour, icing sugar, shortening and water, but it produces tender, flavorful mooncakes with far less effort.
Why this recipe works
- Simple and quick — no steaming required
- Made mostly in the microwave
- Few ingredients and easy technique
- Gluten-free and can be vegan with plant-based spreads
- Highly customizable — swap fillings easily
Ingredients
Notes: Most ingredients can be found at Asian grocery stores or in the natural foods section of larger supermarkets.
- Sweetened white bean paste (shiro an) — a smooth, sweet paste made from white beans used in many East Asian desserts.
- Glutinous rice flour (mochiko) — also called sweet rice flour; do not substitute regular white rice flour or brown rice flour.
- Cocoa powder
- Water
Filling
- Chocolate-hazelnut spread (Nutella or a vegan alternative such as a plant-based chocolate hazelnut spread)
Filling ideas: white bean paste, lotus seed paste, red bean paste, mung bean paste, nut butters or any thick, scoopable filling that freezes well.
Equipment
A microwave-safe glass bowl, a solid metal spoon for stirring, a lightly greased mooncake mold (50g molds are common), parchment paper and a baking pan or tray.
Step-by-step method
Prepare the filling
Scoop the chocolate-hazelnut spread into tablespoon-sized portions onto parchment paper. Freeze for 1–2 hours until solid. These frozen scoops become the molten center once the mooncakes return to room temperature.
Make the snow-skin dough
In a microwave-safe glass bowl, combine sweetened white bean paste and glutinous rice flour. Add cocoa powder and water, then whisk until smooth.
Microwave the mixture for 1 minute. Stir thoroughly with a solid metal spoon to incorporate cooked and uncooked parts. Microwave again for 1 minute. The dough should be hot and slightly translucent.
Stir again, then transfer the dough to a lightly greased baking pan. Flatten with a rolling pin or gloved hands while still warm.
Shape the mooncakes
Divide the dough into eight equal pieces. Wrap each piece around a frozen chocolate scoop, sealing the edges. Lightly grease your mooncake mold, place the filled dough inside, and press to form an embossed shape.
For the best lava effect, let the mooncakes come to room temperature before serving so the chocolate center softens and becomes molten.
Variations and filling ideas
This snowskin method works with many fillings. Try lotus seed paste, sweetened white bean paste (shiro-an), red bean paste (koshi-an), or mung bean paste. You can also experiment with nut butters, caramel, or flavored ganaches as long as they can be scooped and frozen.
Recipe summary
Nutella Chocolate Lava Snow-Skin Mooncakes
A shortcut snowskin mooncake made with sweetened white bean paste and mochiko, cooked in the microwave. Quick, gluten-free, and adaptable to vegan fillings.
Ingredients
Snowskin dough
- 150 g sweetened white bean paste (shiro an)
- 50 g glutinous rice / mochiko flour
- 1 Tbsp cocoa powder
- 57 g water
Filling
- 8 Tbsp chocolate-hazelnut spread (Nutella or vegan alternative)
Instructions
- Scoop tablespoon portions of chocolate spread onto parchment and freeze 1–2 hours.
- Combine white bean paste and mochiko in a microwave-safe bowl, add cocoa and water, whisk smooth.
- Microwave 1 minute, stir with a solid metal spoon, then microwave another minute. Mix until even.
- Transfer hot dough to a lightly greased pan, flatten, and cut into 8 pieces.
- Wrap each piece around a frozen filling, press into a lightly greased mooncake mold to shape.
- Allow mooncakes to reach room temperature for the molten center before serving.
Notes
Use cooking spray, vegetable oil or melted coconut oil to grease molds. Substitute fillings as desired — lotus paste, white bean paste, red bean paste, or homemade mung bean paste are excellent choices. This shortcut method produces reliable, tender snowskin mooncakes without the traditional lengthy cooking steps.
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