Description
Japanese-inspired chocolate mochi, a chewy rice cake filled with dark chocolate ganache.
Ingredients
Scale
- 120g (4oz) dark chocolate (52–70% cocoa), finely chopped
- 80ml (⅓ cup) heavy cream
- 1 tablespoon unsalted butter
- 120g (1 cup) glutinous rice flour (mochiko or shiratamako)
- 2 tablespoons Dutch-processed cocoa powder
- 50g (¼ cup) white sugar
- 1 tablespoon cornstarch
- 160ml (⅔ cup) whole milk
- 1 teaspoon neutral oil
- 3–4 tablespoons Dutch-processed cocoa powder (for dusting)
Instructions
- Make the ganache: Place the chopped chocolate in a heatproof bowl. Heat the cream until just steaming, pour over chocolate.
- Stir until smooth and glossy, add butter, mix until melted. Cover and refrigerate for 2 hours.
- Portion the ganache into 8 equal balls (about 15g each) and place in the fridge.
- Make the mochi dough: Combine glutinous rice flour, cocoa powder, sugar, and cornstarch in a bowl. Whisk to combine.
- Add the milk and oil, whisk until smooth. Microwave covered for 2 minutes.
- Stir the dough; if still milky, microwave in 30-second bursts until glossy and slightly translucent.
- Cool the dough on a cocoa-dusted surface for 10–15 minutes.
- Divide the dough into 8 pieces, flatten each into a disc.
- Wrap a ganache ball in each disc of mochi, sealing the edges.
- Serve immediately or store in the fridge for up to 24 hours.
Notes
Dust generously with cocoa powder to prevent sticking. Work quickly to avoid drying out the mochi.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 12g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg