Chewy Chocolate Ganache (Print Version)
# Ingredients:
→ Mochi Dough
01 -
48g (1/4 cup) white sugar
02 -
240ml (1 cup) full-fat milk
03 -
15g (2 tbsp) cornstarch
04 -
15g (2 tbsp) unsweetened cocoa powder
05 -
1 tbsp neutral oil
06 -
150g (1 cup) sticky rice flour
→ Chocolate Ganache
07 -
225g (7.9oz) chopped semi-sweet chocolate
08 -
30g (2 tbsp) room-temperature unsalted butter
09 -
120ml (1/2 cup) heavy cream
→ For Coating
10 -
60g (1/2 cup) unsweetened cocoa powder
# Instructions:
01 -
Mix heavy cream, butter, and chocolate together over low heat until melted. Stir into a smooth consistency, let cool, and then chill for 1-2 hours. Shape into 8 small spheres and refrigerate again.
02 -
In a bowl that’s safe for the microwave, stir rice flour, cocoa powder, cornstarch, and sugar. Pour in milk and whisk to remove any lumps.
03 -
Cover the mixture and heat it in the microwave for 2 minutes. Stir it, heat for another 2 minutes until it turns partially clear, then knead with oil until silky.
04 -
Portion dough into 8 pieces. Flatten each piece, place a ganache ball in the center, and fold the dough around it, sealing the edges tightly.
05 -
Carefully roll the sealed mochi pieces in cocoa powder until they’re fully covered.
# Notes:
01 -
Enjoy within a day for the best flavor
02 -
Store in the fridge
03 -
Let it warm up a bit before eating—it’ll have a softer texture