Step 1

Place the finely chopped dark chocolate into a bowl and set aside.

Step 2

Heat the almond milk in a saucepan over medium heat. Once it has come to a boil, pour into the bowl, over the chocolate chunks. Add the tahini if using, and whisk until the chocolate is fully melted and everything is combined. Cover with plastic film and refrigerate for about 2 hours, or until the ganache is firmer.

Step 3

Once firm, scoop out about 1 teaspoon balls of ganache and place them on a plate lined with parchment paper. Keep them in the refrigerator. You will transfer them to the freezer for about 10 minutes just before wrapping them to make the balls harder and easier to work with.

Step 4

In a mixing bowl, whisk together the glutinous rice flour, sugar, cacao powder, water, coconut milk, and vanilla. The mixture will be liquid but will thicken once cooked. Transfer to a glass or ceramic bowl/dish.

Step 5

Steam for about 20 minutes, stirring halfway through steaming using a rubber spatula. To steam, I recommend filling a large pot with about 2 cups of water, then placing a metal basket inside the pot and placing your bowl on it. Cover with a lid wrapped with a kitchen towel (to prevent water from dropping into the mochi dough). You can also use a bamboo basket steamer.

Step 6

After 20 minutes, you should have a sticky dough. Let it cool for a few minutes, then cover it with plastic film to touch and refrigerate for about 2 hours, or until cold. If the dough is warm it will not be easy to work with and could melt the chocolate ganache.

Step 7

To assemble: place the balls of ganache in the freezer for about 10 minutes. Dust your working surface with cornstarch or cacao powder. Roll out the mochi dough between two layers of plastic wrap into a 1/2-inch thickness. Using a cookie cutter, cut 2.5-inch rounds of the dough. If the dough is too sticky, dust it with more cornstarch or cacao powder.

Step 8

Place a ball of ganache in the center of the mochi round. Wrap the dough around the ganache and pinch the edges to seal. You can use plastic film to handle the dough if it's too sticky. Dust off excess cornstarch, and place your mochi on a plate line with parchment paper. Repeat with the remaining dough and ganache. Dust with cacao powder, cover with plastic film, or place in an airtight container and refrigerator for at least 2 hours before enjoying!

Step 9

You can enjoy mochi straight from the refrigerator or leave it out for 5-10 minutes before eating. Mochi is best eaten the same day but will keep for up to 2 days in the refrigerator.