Step 1

Mix mochi dough - Mix Mochiko, 4 teaspoons of cocoa powder, sugar, and water until smooth. Lightly spray a microwavable glass or ceramic baking dish with cooking spray or wipe with neutral cooking oil. This helps prevent the mochi from sticking to the bowl. Pour in mochi batter.

Step 2

Cook mochi - Microwave for 3 minutes at 600 watts. Remove mochi mixture from the microwave and mix with a silicone spatula or rice paddle. Microwave for an additional 3 minutes. Remove from microwave and knead the mochi with a silicone spatula or rice paddle in the bowl until smooth. The dough will be pliable and sticky.

Step 3

Stuff mochi - Dust a clean, dry working surface with potato starch. Dust your hands and a knife with potato starch to make them non-stick. Transfer the mochi from the bowl onto the potato starch. Use knife to cut mochi into workable pieces, one at a time. The mochi will be hot, so put the piece of mochi on the potato starch to lightly coat it before picking it up with your hands to shape it. Form a disc, place the truffle into the center of the disc, then fold sides over the truffle. Make sure it is sealed so the chocolate won't leak out. Roll each sealed mochi in cocoa powder, then place each mochi in a cupcake liner to keep the mochi from spreading and sticking.