The chocolate is used for the exterior, with the ice cream inside. You can use various products to color the chocolate. This recipe uses green tea powder for a green color. Although suggestions for the fillings are included here, you can choose the ice cream and other fillings according to your personal preferences.
• 150g dark chocolate
• 300g white chocolate
• 100g coffee ice cream
• 100g vanilla ice cream
• 100g strawberry ice cream
• 20g green tea powder
• 30g almonds
• 20g raspberries
• strawberry jam
Break the two kinds of chocolate up into small pieces and put into separate bowls. Put the bowls into a saucepan. Pour hot water into the saucepan so that it covers about ¾ of the exterior of the bowl.
Heat slowly on the stove, using a spoon to continuously mix the chocolate until it is completely melted. Do not turn up the heat too high, as the chocolate will separate.
Divide the melted white chocolate into two equal parts. Mix the green tea powder into one part.
Use a butter knife to spread the melted chocolate inside the mold, covering the surface completely. Put the mold into the freezer for 3 minutes until the chocolate has solidified. Then add one more layer of melted chocolate to reinforce the exterior and return to the freezer.
Let the ice cream sit at room temperature so that it becomes soft. Finely chop the almonds and mix them into the coffee ice cream. Cut the raspberries into 1cm cubes. Mix them into the strawberry ice cream.
Take the chocolate-lined molds out of the freezer. Fill 2/3 of them with the strawberry and coffee ice creams, with some room left at the top. Use a butter knife to smooth the top of the ice cream. Fill the remaining molds halfway with the vanilla ice cream, add a layer of strawberry jam, and then finish filling with vanilla ice cream, with some room left at the top.
Put the tray back into the freezer for three minutes for the ice cream to harden. Then remove, and, starting from the outside and working in, spread the remaining melted chocolate over the top and smooth with a butter knife. Return to the freezer for 30 minutes. Then, turn the mold over and very gently press or tap the top to remove the mooncakes.
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