Mochi Chocolate Filling (Print Version)
# Ingredients:
→ Mochi Dough
01 -
15g (2 tbsp) cocoa powder
02 -
1 tbsp vegetable oil
03 -
48g (1/4 cup) granulated sugar
04 -
15g (2 tbsp) cornstarch
05 -
240ml (1 cup) whole milk
06 -
150g (1 cup) glutinous rice flour
→ Chocolate Ganache
07 -
30g (2 tbsp) unsalted butter
08 -
225g (7.9oz) semi-sweet chocolate, chopped roughly
09 -
120ml (1/2 cup) heavy cream
→ Assembly
10 -
60g (1/2 cup) cocoa powder to roll mochi in
# Instructions:
01 -
Combine cream, butter, and chocolate over low heat or in a microwave. Stir until smooth, cover, and leave in the fridge for 1-2 hours to firm up. Shape into 8 balls, then chill again.
02 -
Combine glutinous rice flour, cocoa powder, cornstarch, and sugar in a microwaveable bowl. Add milk and whisk well until there are no lumps.
03 -
Microwave the mix (cover with a lid) for 2 minutes, mix, then microwave for another 2 minutes. Once it's sticky and glossy, add the oil and knead until smooth.
04 -
Cut the dough into 8 pieces. Flatten each one, pop a ganache ball in the middle, and wrap the dough around it. Pinch the edges to close.
05 -
Coat each mochi evenly by rolling it in cocoa powder. Make sure it's fully covered.
# Notes:
01 -
Eat within a day for best results
02 -
Keep it in the fridge
03 -
Bring to room temperature before eating to enjoy the perfect texture