Pin it
Chewy Japanese mochi meets velvety chocolate truffle centers in this mind-blowing fusion dessert. The mix of textures and tastes creates a truly unforgettable sweet treat that'll wow everyone who tries it.
I've played around with many different ways to make these, and this version nails the balance between the stretchy mochi exterior and that dreamy chocolate filling that'll keep you coming back for more.
Key Ingredients
- Shiratamako or Mochiko (sweet rice flour): This stuff makes everything nice and chewy; go with Shiratamako if you want them extra smooth
- Good cocoa powder: Try to get Dutch-processed for a much deeper chocolate kick
- Semi-sweet chocolate blocks: Don't use chips; actual bars melt way better for that super smooth center
- Heavy cream: You need all that fat to get the middle just right and truffle-like
- Cornstarch: Keeps everything from turning into a sticky mess and helps with the texture too
Easy Steps to Follow
- Get Your Ganache Going:
- Cut up chocolate into tiny pieces so it melts evenly. Warm up your cream until you see tiny bubbles at the edge, but don't let it boil. Pour it over the chocolate and leave it alone for 5 minutes, then stir until it's completely smooth. Pop it in the fridge for about 2 hours until it's firm enough to scoop.
- Mix Up Your Mochi:
- Mix the rice flour, cocoa, and sugar together through a sieve to get rid of lumps. Pour in warm milk bit by bit while you stir until you've got a smooth mix. Cover it with plastic wrap but poke some holes so steam can get out.
- Cook It Through:
- Steam the mixture for 20 minutes, giving it a stir halfway. You'll know it's done when it looks glossy and a bit see-through. Touch it to check; it should feel sticky but fully cooked.
- Put It All Together:
- Sprinkle lots of cornstarch on your counter. Divide the mochi into equal chunks. Flatten each piece, drop some ganache in the middle, and carefully fold and seal the edges.
- Finishing Touches:
- Roll your finished mochi in cocoa powder. Let them sit for 10 minutes before you eat them. Put them on a nice plate with some fresh berries if you want to be fancy.
Pin it
Getting chocolate mochi just right means watching all the little things, from how hot your ingredients are to your folding technique. Every step matters for getting that perfect combo of taste and texture.
Fix These Common Problems
Quick fixes when things go wrong:
- Too sticky to work with: Add more flour or less liquid depending on how humid your kitchen is
- Filling melts while you're working: Make sure your ganache is super cold and use cool hands to work fast
Change It Up With The Seasons
Pin it
Switch things up throughout the year:
- Summer: Throw in some mint to the ganache to make it refreshing
- Autumn: Mix in cinnamon and nutmeg for that warm fall feeling
- Holiday: Switch to white chocolate filling with crushed candy canes on top
Keep Them Fresh
Smart ways to store your mochi:
- Wrap each one separately in plastic before putting them in the fridge to keep the texture nice
- Make your ganache up to two days before to save time on cooking day
- Wrap them tight and freeze for up to a month; just let them warm up before eating
Try These Twists
Pin it
Take your mochi game up a notch:
- Use white chocolate mixed with matcha powder for a cool color contrast
- Mix smashed freeze-dried raspberries into the cocoa coating for a tangy kick
- Mix black sesame paste into your ganache for a nutty flavor twist
Tasty Combinations
Serve your chocolate mochi with:
- A warm cup of hojicha tea to bring out the best flavors
- A tiny scoop of vanilla ice cream for that hot-cold magic moment
Chocolate mochi isn't just tasty; it brings together different food traditions in one amazing bite. The magic happens when that stretchy mochi wrapper meets the silky chocolate inside, giving your taste buds a real adventure.
Frequently Asked Questions
- → Can I make mochi in advance?
- Sure, but they’re tastiest within 24 hours. Chill them in the fridge and let them sit at room temp before enjoying.
- → Why does my dough stick so much?
- Add cornstarch to your hands, or use a little oil. It’s supposed to be tacky but manageable.
- → What happens if I freeze them?
- Freezing isn’t ideal; the texture changes and won’t be the same.
- → Which chocolate should I pick?
- Go for semi-sweet for balance, or dark chocolate if you want deeper flavors.
- → Why is my ganache runny?
- Chill it longer, and check your cream-to-chocolate ratio. It needs at least an hour or two to firm up.