Pin it
Chewy Japanese mochi meets rich chocolate truffle in this amazing fusion dessert. The mix of textures and tastes creates a treat that'll make everyone smile.
I've tried tons of different ways to make this, and this version nails the balance between the stretchy mochi and creamy chocolate filling. You won't forget how good it tastes!
Key Ingredients
- Shiratamako or Mochiko (sweet rice flour): Gives you that stretchy, chewy bite - Shiratamako works better for a smoother feel
- Good cocoa powder: Go for Dutch-processed if you can for a deeper chocolate taste
- Semi-sweet chocolate bars: Don't use chips - bars melt better and make the filling extra smooth
- Heavy cream: The fat in this helps make the center taste like a real truffle
- Cornstarch: Stops the mochi from getting too sticky and helps the texture turn out right
How To Make It
- Get the Filling Ready:
- Cut chocolate into small, even bits so it melts the same all over. Warm up the cream until tiny bubbles show up at the edge, but don't let it boil. Pour it over the chocolate, wait 5 minutes, then stir until it's all smooth. Put it in the fridge for about 2 hours until it's firm enough to scoop.
- Mix Up the Mochi:
- Mix the rice flour, cocoa, and sugar through a strainer to get rid of lumps. Slowly add warm milk while you stir until it's smooth. Cover with plastic wrap but poke some holes so steam can get out.
- Cook Your Dough:
- Steam for 20 minutes, and stir it halfway. You'll know it's done when it looks shiny and a bit see-through. Touch it to check - it should feel sticky but not raw.
- Put It All Together:
- Sprinkle lots of cornstarch on your counter. Cut the dough into even pieces. Flatten each one, put some ganache in the middle, and carefully seal up the edges.
- Finish Them Off:
- Roll each one in cocoa powder. Let them sit for 10 minutes before you eat them. You can put some fresh berries around them if you want.
Pin it
Getting chocolate mochi just right means paying attention to every step, from how warm your ingredients are to how you shape each piece. This care makes sure you get that perfect mix of flavors and textures.
Fixing Common Problems
Easy fixes when things go wrong:
- Too sticky to work with: Change how much flour or liquid you use based on how humid your kitchen is
- Filling melts while you're working: Make sure your ganache is cold enough and work fast with cool hands
Changing With The Seasons
Pin it
Put your own twist on this treat:
- Summer: Add a bit of mint to the chocolate filling to make it refreshing
- Autumn: Mix in some cinnamon and nutmeg for a warm fall flavor
- Holiday: Try white chocolate inside with crushed candy canes on top
Keeping It Fresh
Ways to keep your mochi at its best:
- Wrap each piece on its own in plastic before putting in the fridge to keep the texture nice
- Make your chocolate filling up to two days early to save time
- Wrap mochi tightly and freeze for up to a month, then let it warm up before eating
Fun Twists To Try
Pin it
Take your mochi to the next level:
- Fill with white chocolate mixed with green tea powder for a cool color mix
- Mix dried raspberry pieces into the cocoa coating for a tangy kick
- Add black sesame paste to your chocolate filling for a nutty taste
What To Serve With It
These go great with:
- A cup of roasted green tea to match the flavors
- A little scoop of vanilla ice cream for a hot-cold texture surprise
Chocolate mochi isn't just a sweet treat - it brings together different food traditions in a creative way. Every bite gives you that perfect mix of stretchy mochi and velvety chocolate, making your taste buds super happy.
Frequently Asked Questions
- → Can I prepare them early?
- Sure, but they're freshest within a day. Chill them in the fridge and let them warm up a bit before eating.
- → Why is my dough so sticky?
- Try using cornstarch or oil on your hands while shaping. The dough sticks, but it shouldn't be unworkable.
- → Can I freeze mochi?
- Not ideal, since freezing changes the texture of the mochi too much.
- → What chocolate works best?
- Semi-sweet chocolate is ideal, but dark chocolate adds a richer taste if that’s your style.
- → How do I fix unset ganache?
- Ensure it chills long enough and use the correct chocolate-to-cream ratio. It’ll need 1-2 hours to firm up.