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Chocolate Mochi Recipe

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★★★★★

4.9 from 88 reviews

This rich and indulgent Chocolate Mochi recipe combines the chewy texture of glutinous rice flour mochi with a luscious semi-sweet chocolate ganache center. Perfect as a decadent dessert or a special treat, these bite-sized mochi are coated in cocoa powder for a silky finish that chocolate lovers will adore.

Ingredients

Scale

Chocolate Ganache

  • 225g Semi-sweet chocolate (7.9oz), roughly chopped
  • 120ml Heavy cream (1/2 cup)
  • 30g Unsalted butter (2 tbsp)
  • 60g Cocoa powder (1/2 cup)

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

Instructions

  1. Prepare the ganache: Combine the chopped semi-sweet chocolate, heavy cream, and unsalted butter in a heatproof bowl. Heat gently in the microwave or over a double boiler until the mixture is fully melted and smooth.
  2. Chill the ganache: Stir the ganache until completely combined, cover with cling wrap, and refrigerate for 1-2 hours until it’s firm enough to handle.
  3. Line a baking tray: Prepare a baking tray by lining it with parchment paper to place the ganache balls.
  4. Form ganache balls: Divide the chilled ganache into 8 equal portions and roll each into a smooth ball.
  5. Chill ganache balls: Place the chocolate balls on the lined baking tray and refrigerate for 30 minutes or until firm.
  6. Mix dry ingredients for mochi: In a medium microwave-safe bowl, whisk together glutinous rice flour, sugar, cocoa powder, and cornstarch until evenly combined.
  7. Add milk and whisk: Pour the whole milk into the dry ingredients and whisk thoroughly until a smooth batter forms.
  8. Cook mochi mixture – first interval: Cover the bowl with cling wrap and microwave on high for 2 minutes.
  9. Stir mochi: Remove the cling wrap carefully, stir the mixture to redistribute heat and texture.
  10. Cook mochi mixture – second interval: Re-cover and microwave for another 2 minutes; the mochi dough should become semi-translucent.
  11. Check and finish cooking mochi: If the dough is still liquidy or milky, continue microwaving in 1-minute increments until fully cooked and slightly translucent.
  12. Cool mochi: Allow the cooked mochi dough to cool enough so it can be handled comfortably.
  13. Knead mochi dough: Add the vegetable oil and knead the mochi dough using oiled or gloved hands until smooth and elastic.
  14. Prepare tray for assembly: Line another baking tray with parchment paper to place the assembled mochi.
  15. Divide mochi dough: Portion the mochi dough into 8 equal pieces and place them on the prepared tray.
  16. Prepare cocoa powder coating: Pour the cocoa powder into a shallow bowl for dusting the finished mochi.
  17. Shape mochi and fill: Flatten one mochi portion in your palm, place a firm ganache ball in the center, then carefully wrap the mochi dough around the ganache, pinching edges to seal.
  18. Coat mochi: Roll the filled mochi ball gently in the cocoa powder to coat completely.
  19. Repeat: Continue assembling remaining mochi balls the same way until all the dough and ganache are used up.

Notes

  • Ensure the ganache is fully chilled and firm before forming into balls to prevent sticking.
  • Using oiled or gloved hands to knead and shape mochi dough prevents it from sticking to your skin.
  • The mochi dough should be semi-translucent and slightly sticky when cooked through; avoid overcooking which can make it hard.
  • Keep the wrapped mochi refrigerated if not serving immediately to maintain shape and texture.
  • You can substitute whole milk with coconut milk for a dairy-free alternative, but this will alter flavor slightly.
  • Store leftover mochi in an airtight container in the refrigerator for up to 3 days.

Keywords: chocolate mochi, mochi dessert, chocolate ganache mochi, Japanese dessert, glutinous rice flour recipe

Find it online: https://busyrecipe.com/chocolate-mochi-recipe/