Description
This Chocolate Mochi recipe features a luscious, rich chocolate ganache center wrapped in soft, chewy cocoa-infused mochi dough. The mochi dough is made from glutinous rice flour and cocoa powder, cooked quickly in the microwave for perfect texture, then hand-assembled with creamy chocolate ganache balls and coated in cocoa powder for an irresistible treat. Ideal for chocolate lovers seeking a unique twist on traditional mochi dessert.
Ingredients
Scale
Ganache
- 225g Semi-sweet chocolate (7.9oz), roughly chopped
- 120ml Heavy cream (1/2 cup)
- 30g Unsalted butter (2 tbsp)
Mochi Dough
- 150g Glutinous rice flour (1 cup)
- 48g Granulated sugar (1/4 cup)
- 15g Cornstarch (2 tbsp)
- 15g Cocoa powder (2 tbsp)
- 240ml Whole milk (1 cup)
- 1 tbsp Vegetable oil
Coating
- 60g Cocoa powder (1/2 cup)
Instructions
- Make Ganache: Combine the chopped semi-sweet chocolate, heavy cream, and unsalted butter in a heatproof bowl. Heat gently either in the microwave or over a double boiler until fully melted. Stir until smooth and combined. Cover with cling wrap and refrigerate for 1-2 hours until the ganache is completely firm.
- Form Ganache Balls: Line a baking tray with parchment paper. Divide the chilled ganache into 8 equal portions and roll each into a ball. Place these balls on the tray and refrigerate for 30 minutes or until firm.
- Prepare Mochi Mixture: In a medium microwave-safe bowl, whisk together glutinous rice flour, sugar, 15g cocoa powder, and cornstarch until evenly combined. Gradually whisk in the whole milk until smooth and free of lumps.
- Cook Mochi Dough: Cover the mochi mixture with cling wrap. Microwave on high for 2 minutes. Remove cover and stir gently, then re-cover and microwave for another 2 minutes. The dough should become semi-translucent. If still slightly liquid or milky, continue microwaving in 1-minute intervals, stirring and checking in between, until fully cooked.
- Knead Mochi Dough: Allow the mochi dough to cool enough to handle safely. Add vegetable oil and using gloved or oiled hands, knead the dough until smooth and elastic.
- Shape Mochi and Assemble: Line a baking tray with parchment paper. Divide the mochi dough into 8 equal portions. Roll each portion into a ball, then flatten it in your palms. Place a ganache ball in the center of the flattened mochi, then carefully pull the edges over to enclose the ganache and pinch to seal.
- Coat Mochi: Roll each assembled mochi ball in cocoa powder in a shallow bowl to coat evenly. Repeat this process until all mochi and ganache balls are used.
Notes
- Use gloved or oiled hands when handling mochi dough to prevent sticking.
- Ensure the ganache is fully firm before wrapping with mochi to avoid leaking.
- Cook the mochi dough until it is fully translucent and no longer milky to achieve the perfect chewy texture.
- Store assembled mochi in an airtight container in the refrigerator and consume within 2-3 days for best freshness.
- You can substitute semi-sweet chocolate with dark chocolate if you prefer a more intense chocolate flavor.
Keywords: Chocolate mochi, mochi dessert, Japanese sweets, homemade mochi, chocolate ganache mochi