Description
This Chocolate Mochi recipe features a delicate, chewy mochi exterior flavored with cocoa powder wrapped around a rich, creamy semi-sweet chocolate ganache center. Using a microwave to cook the mochi dough makes this dessert quick and accessible without sacrificing the traditional chewy texture. Perfectly dusted with cocoa powder, these bite-sized mochi balls combine silky chocolate goodness with the unique chewiness of glutinous rice flour for a delightful treat.
Ingredients
Scale
Ganache
- 225g Semi-sweet chocolate, roughly chopped (7.9oz)
- 120ml Heavy cream (1/2 cup)
- 30g Unsalted butter (2 tbsp)
Mochi Dough
- 150g Glutinous rice flour (1 cup)
- 48g Granulated sugar (1/4 cup)
- 15g Cornstarch (2 tbsp)
- 15g Cocoa powder (2 tbsp)
- 240ml Whole milk (1 cup)
- 1 tbsp Vegetable oil
Coating
- 60g Cocoa powder (1/2 cup)
Instructions
- Prepare the Chocolate Ganache: Combine the chopped semi-sweet chocolate, heavy cream, and unsalted butter in a heatproof bowl. Heat either in the microwave in short bursts or over a double boiler until the chocolate is completely melted. Stir the mixture until smooth and fully combined. Cover with cling wrap and refrigerate for 1-2 hours until firm.
- Shape the Ganache Balls: Line a baking tray with parchment paper. Divide the chilled ganache into 8 equal portions and roll each into a ball. Place these on the lined tray and refrigerate again for 30 minutes until solid.
- Mix Mochi Dry Ingredients: In a medium microwave-safe bowl, whisk together glutinous rice flour, granulated sugar, 15g cocoa powder, and cornstarch until evenly combined.
- Add Wet Ingredients & Whisk: Pour the whole milk into the dry mixture and whisk vigorously until the batter is smooth with no lumps.
- Cook Mochi Dough: Cover the bowl with cling wrap and microwave on high for 2 minutes. Remove cling wrap carefully and stir the mochi dough to break up any lumps. Re-cover and microwave for an additional 2 minutes. The mochi dough should appear semi-translucent. If still too liquid, continue microwaving in 1-minute intervals, stirring in between, until fully cooked and sticky.
- Knead the Mochi: Allow the mochi dough to cool enough to handle safely. Add the vegetable oil to your hands or gloves to prevent sticking, then knead the dough until smooth and elastic.
- Portion the Mochi: Line another baking tray with parchment paper. Divide the kneaded mochi dough into 8 equal portions and place them on the tray.
- Assemble Mochi with Ganache Filling: Put the remaining 60g cocoa powder into a shallow bowl for coating. Take one mochi portion and flatten it in your palms. Place one chilled ganache ball in the center and carefully pull the edges of the mochi dough over the ganache to fully enclose it. Pinch the edges well to seal.
- Coat Mochi: Roll the filled mochi ball in the cocoa powder to give a delicate chocolate coating.
- Repeat for All Portions: Continue this process until all mochi dough and ganache balls are used up. Serve chilled or at room temperature for a chewy, chocolatey dessert experience.
Notes
- Use gloves or oil your hands when handling mochi dough to prevent sticking.
- Ensure the ganache is fully chilled and firm before shaping it into balls to make wrapping easier.
- Microwave times may vary based on wattage; adjust cooking intervals accordingly for the mochi dough.
- Mochi is best consumed within a day or two for optimal texture and freshness.
- You can substitute semi-sweet chocolate with dark or milk chocolate to adjust sweetness.
Keywords: Chocolate mochi, Japanese dessert, mochi recipe, chocolate ganache mochi, microwave mochi