Chocolate-Filled Tang Yuan
A quick and easy way to make chocolate-filled tang yuan using Lindt truffles and a simple dipping method.
Tang yuan is a classic Chinese dessert traditionally enjoyed during the Lantern Festival, but this "hack" makes it accessible any day of the week! By using Lindt truffles, you get a perfectly molten, rich chocolate center without the hassle of making a filling from scratch.
The repeated dipping method creates a soft, chewy mochi-like exterior that perfectly complements the decadent chocolate inside. It's a fun, interactive recipe that's as satisfying to make as it is to eat.
Chocolate-Filled Tang Yuan
Ingredients
- 8 Lindt chocolate truffles, unwrapped
- ½ cup glutinous rice flour
- 1 cup water (plus extra for boiling)
- 2 tbsp brown sugar
Instructions
- Place the water in one bowl and the glutinous rice flour in another.
- Quickly dip one chocolate truffle into the water, letting any excess drip off.
- Then roll it in the glutinous rice flour until lightly coated.
- Repeat the dipping and coating process about 6–8 times, until a soft, even dough layer forms around the chocolate and fully encases it.
- Bring a pot of water to a boil. Add the coated balls and cook until they float to the surface, about 3–5 minutes.
- Remove with a strainer.
- In a separate pot, heat about 1–2 cups of water. Add the brown sugar and stir until fully dissolved.
- Add the cooked tang yuan to the syrup or drizzle the syrup over them. Serve warm and enjoy!
If your dipping water becomes too cloudy from the flour, replace it with fresh water. Wearing gloves can help keep your hands clean during the coating process. Work quickly when dipping to prevent the chocolate from melting.
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