If you’ve ever found yourself craving that perfect combo of chewy, chocolatey, and indulgently gooey, then you’re in for a real treat with this Chocolate Mochi with Ganache Centers Recipe. I absolutely love how this recipe brings together the soft, pillowy mochi exterior with a rich, melty chocolate ganache surprise inside. When I first tried making mochi at home, I struggled a bit, but this recipe is straightforward, and I’m excited to walk you through it, so you can enjoy these luscious bites right in your kitchen!
Why You’ll Love This Recipe
- Unique Flavor Combo: The deep cocoa in both the mochi and ganache centers gives a decadent chocolate hit in every bite.
- Fun & Interactive: Assembling the mochi around the ganache balls is as satisfying as eating them!
- Perfect for Sharing: These bite-sized treats always disappear fast at family gatherings or parties.
- Simple Ingredients: You likely have everything on hand or can find them easily—it’s approachable for any home cook.
Ingredients You’ll Need
The magic of this Chocolate Mochi with Ganache Centers Recipe comes together with just a few pantry staples. I love how the glutinous rice flour and cocoa powder play off the rich ganache, making a balanced texture and flavor that’s both comforting and luxurious.
- Glutinous Rice Flour: This is the backbone of mochi’s signature chewy texture—make sure it’s specifically glutinous rice flour, not regular rice flour.
- Granulated Sugar: Provides just the right sweetness to balance the slight bitterness of the cocoa.
- Cornstarch: Helps keep the mochi from sticking and smooth in texture.
- Cocoa Powder: I prefer unsweetened for a deep chocolate flavor that isn’t overpowering.
- Whole Milk: Adds moisture and richness to the mochi dough—don’t swap for skim, it changes the chewiness.
- Vegetable Oil: Keeps the mochi soft and manageable when kneading and shaping.
- Semi-Sweet Chocolate: For the ganache filling; the balance of sweetness pairs beautifully with the mochi.
- Heavy Cream: Key to that signature smooth ganache texture.
- Unsalted Butter: Adds richness and a silky finish to the ganache center.
- Cocoa Powder (for dusting): Finishes the mochi with a touch of chocolatey velvet and prevents sticking.
Variations
I love to experiment with this Chocolate Mochi with Ganache Centers Recipe depending on my mood or occasion, and you should definitely feel free to tweak it! Some of my favorite tweaks have added exciting twists without compromising the chewy, chocolatey goodness.
- White Chocolate Ganache: Swap the semi-sweet chocolate for white chocolate for a sweeter, creamier surprise inside – I tried this for a holiday party, and it was a huge hit!
- Matcha Mochi: Replace the cocoa powder in the mochi dough with matcha powder for a green tea flavor that contrasts beautifully with chocolate ganache.
- Nutty Centers: Add a small almond or roasted hazelnut inside the ganache before freezing for an extra crunch inside.
- Vegan Option: Use coconut cream instead of heavy cream and vegan chocolate for a dairy-free version that still melts into silky perfection.
How to Make Chocolate Mochi with Ganache Centers Recipe
Step 1: Whip Up the Chocolate Ganache Filling
Start by combining your chopped semi-sweet chocolate, heavy cream, and unsalted butter in a heatproof bowl. I usually microwave this mix in 30-second bursts, stirring well each time until it’s smooth and glossy. Alternatively, a double boiler works perfectly too. Cover it with cling wrap and pop it in the fridge for 1 to 2 hours until it’s firm enough to roll into balls. When ready, divide the ganache into 8 equal parts and roll each into a little ball—then chill them for another 30 minutes to keep them steady during assembly.
Step 2: Make the Mochi Dough Perfectly Chewy
In a microwave-safe bowl, whisk together glutinous rice flour, sugar, cocoa powder, and cornstarch until evenly combined. Slowly add the milk and whisk until you get a smooth, lump-free batter. Cover the bowl with cling wrap and microwave on high for 2 minutes. Then, stir it up well before microwaving for another 2 minutes. At this stage, your mochi dough should look semi-translucent and fully cooked. If there’s still some liquidy spots, microwave in 1-minute increments until it firms up. Let it cool until it’s warm but comfortable to handle, then add vegetable oil and knead with oiled or gloved hands until silky smooth.
Step 3: Assemble Your Mochi with Ganache Centers
Line a tray with parchment paper. Divide the mochi dough into 8 equal pieces and roll each into a ball. Flatten each ball gently in your palm and place a chilled ganache ball in the center. Carefully pull the edges of the mochi around the ganache and pinch to seal completely—this is where a lightly oiled hand really helps. Once sealed, roll the mochi in cocoa powder to coat and prevent sticking. Repeat with all pieces, then refrigerate a little if needed before serving.
Pro Tips for Making Chocolate Mochi with Ganache Centers Recipe
- Handle Mochi with Oiled Hands: Trust me, it makes kneading and shaping so much easier and less sticky.
- Microwave in Intervals: If your dough isn’t fully cooked after 4 minutes, cook in 1-minute bursts instead of overshooting and drying it out.
- Chill Ganache Thoroughly: Rolling the ganache too soft will cause leaks, so make sure it’s firm but not rock-hard.
- Seal Mochi Completely: Pinch edges tightly and smooth seams to prevent ganache from oozing out when biting in.
How to Serve Chocolate Mochi with Ganache Centers Recipe
Garnishes
I love dusting these mochi treats with an extra layer of cocoa powder for that subtle bitterness that balances the sweet ganache. Sometimes, I sprinkle a touch of toasted sesame seeds or flaky sea salt to add a surprising crunch and flavor depth — totally optional but really delicious!
Side Dishes
Serving these mochi alongside a cup of rich matcha tea or a smooth Japanese green tea is one of my favorite pairings. The slight bitterness of matcha cuts through the sweetness perfectly. For something a bit different, pairing with fresh berries or light whipped cream gives a fresh contrast to the dense chocolate flavor.
Creative Ways to Present
For festive occasions, I’ve arranged my mochi in little bamboo steamers lined with parchment paper, giving it an authentic feel. You can also place mochi in decorative mini cupcake liners or serve on a sleek slate board with edible flowers for a modern dessert twist. These ideas always wow guests and make the experience extra special.
Make Ahead and Storage
Storing Leftovers
Since these mochi have a rich ganache center, store leftovers in an airtight container in the fridge. They keep well up to 3 days, but I recommend enjoying them fresh because the ganache softens slightly over time. Before storing, place parchment paper between layers to avoid sticking.
Freezing
If you want to prep ahead, you can freeze these mochi! Wrap each one individually in plastic wrap, then place them in a freezer-safe container. They freeze beautifully and can last up to a month. When I tried this, I found thawing overnight in the fridge maintains their texture best without making the mochi tough.
Reheating
To enjoy leftovers or thawed mochi, I gently warm them in the microwave for about 10-15 seconds, just enough to soften the mochi and melt the ganache inside without making it runny. Keep an eye on them—overheating leads to chewy or sticky texture, which I learned the hard way!
FAQs
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Can I use cocoa mix powder instead of pure cocoa powder in this recipe?
I don’t recommend using cocoa mix powder because it contains added sugar and milk solids, which can alter both the texture and sweetness balance of your mochi dough. Stick with unsweetened pure cocoa powder for the best results.
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What if my mochi dough is too sticky to handle?
This is super common! I found that oiling your hands lightly or wearing food-safe gloves makes shaping much easier. If it’s still sticky, dust your hands and work surface with a little cornstarch or cocoa powder to reduce sticking without drying out the mochi.
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Can I make ganache centers ahead of time and freeze them?
Absolutely! Ganache freezes well. Prepare and roll into balls, then store in the freezer until firm before assembling with the mochi. This also helps them hold shape better during assembly.
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Do I need special equipment to make this Chocolate Mochi with Ganache Centers Recipe?
Nope! You can make everything with just a microwave, basic kitchen tools, and your hands. No fancy mochi maker or steamer needed, which makes this recipe even more approachable.
Final Thoughts
This Chocolate Mochi with Ganache Centers Recipe holds a special place in my heart because it bridges the charm of traditional mochi with a decadent twist that’s perfect for chocolate lovers. Sharing these chewy, melty treats with friends and family always sparks smiles—and I know you’ll get hooked too. Don’t be intimidated by the process; once you get the hang of it, making mochi becomes one of the most rewarding kitchen adventures. So grab that glutinous rice flour, start melting some ganache, and treat yourself to a batch—you deserve it!
Print
Chocolate Mochi with Ganache Centers Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 8 mochi pieces 1x
- Category: Dessert
- Method: Microwaving
- Cuisine: Japanese
Description
This decadent Chocolate Mochi recipe combines chewy, cocoa-infused glutinous rice dough with rich, creamy chocolate ganache centers. Easy to make using a microwave for the mochi dough and simple chilling steps for the ganache, these bite-sized treats are perfect for chocolate lovers wanting a unique and satisfying dessert experience.
Ingredients
Mochi
- 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
Chocolate Ganache
- 225g Semi-sweet chocolate (7.9oz), roughly chopped
- 120ml Heavy cream (1/2 cup)
- 30g Unsalted butter (2 tbsp)
Assembly
- 60g Cocoa powder (1/2 cup)
Instructions
- Prepare Chocolate Ganache: Combine the semi-sweet chocolate, heavy cream, and unsalted butter in a heatproof bowl. Heat the mixture in the microwave or over a double boiler until everything is fully melted and smooth. Stir thoroughly to combine. Cover with cling wrap and refrigerate for 1-2 hours or until the ganache is completely firm.
- Shape Ganache Balls: Line a baking tray with parchment paper. Divide the chilled ganache into 8 equal portions and roll each into a ball. Place them on the lined tray and refrigerate again for 30 minutes or until firm.
- Make Mochi Dough: In a medium microwave-safe bowl, whisk together glutinous rice flour, granulated sugar, cocoa powder, and cornstarch. Slowly pour in the milk while whisking until the mixture is smooth and fully combined.
- Cook Mochi in Microwave: Cover the bowl with cling wrap and microwave on high for 2 minutes. Remove the wrap and stir the mixture, then cover again and microwave for another 2 minutes. The mochi dough should become semi-translucent. If still too liquidy, continue microwaving at 1-minute intervals until the dough is cooked through.
- Cool and Knead Mochi: Allow the mochi dough to cool until it is safe to handle. Add the vegetable oil and knead the dough with gloved or oiled hands until it becomes smooth.
- Divide Mochi Dough: Prepare a baking tray lined with parchment paper. Divide the mochi dough into 8 equal portions and place them on the tray.
- Assemble Mochi with Ganache: Place cocoa powder in a shallow bowl. Flatten one mochi dough ball in your palm, then add a chocolate ganache ball in the center. Carefully wrap the mochi dough around the ganache, pinching to seal completely and enclose the chocolate.
- Coat Mochi in Cocoa Powder: Roll the assembled mochi in the cocoa powder until fully coated. Repeat this process for all 8 mochi pieces with the remaining dough and ganache balls.
Notes
- Using gloved or oiled hands when handling mochi dough helps prevent sticking.
- Ensure the ganache is fully firm before shaping to avoid melting during assembly.
- Microwave powers vary; adjust cooking times accordingly when preparing mochi dough.
- Store mochi in an airtight container in the refrigerator and consume within 2-3 days for best freshness.
Nutrition
- Serving Size: 1 mochi (approx. 60g)
- Calories: 210
- Sugar: 15g
- Sodium: 20mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
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