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
Scale
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
