chocolate mochi

Take a bite through this soft, sticky, and chewy cocoa flavor mochi skin, some rich and smooth chocolate cream will melt in your mouth, following by some silky dark chocolate ganache, and surprisingly some chewy &quot;naughty&quot; boba pearls! My happiest moment is sitting in the sun and enjoying these afternoon delights my cat!

Chocolate Mochi

g glutinous rice flour

cornstarch

g sugar

cocoa powder

g milk ((or oat milk, soy milk, almond milk ...))

g butter

g chocolate

g heavy whipping cream

g chocolate ganache

heavy whipping cream

sugar

vanilla extract ((optional))

Bobas

Add milk, sugar, cornstarch, glutinous rice flour, and cocoa powder to a heatproof bowl. Whisk until the mixture is smooth and well combined.

Cover the bowl with a heatproof plastic food wrap. Use a toothpick to poke about 16 holes on the wrap.

Steam the mixture over high heat for 30 minutes. (Or you can microwave it for 3 minutes. Take out to check the texture. Poke a toothpick into the mochi, if the toothpick tip is dry, the mochi is fully cooked. If the toothpick tip is wet, cover the food wrap back, and microwave for 30 more seconds. )

Take the bowl out from the steamer/microwave, put 30g butter on the top of the steamed mochi dough. The mochi dough is very hot now, the butter will be melted quickly.

Mix the butter and the mochi dough with a spoon. Once the mochi dough is not too hot to be touched, use your hands to knead the dough until all the butter has been absorbed. You can put non-stick food handling gloves to avoid from getting sticky. If the dough is still to sticky to be kneaded, wrap up the dough with plastic food wrap, keep the dough in the fridge for 2 hours until it completely cools down. It will be much less sticky after it&#39;s cooled.

Knead the mochi dough by pulling and folding it for about 5 minutes, until you can pull it as long as your forearm (about 10 inches). 

Transfer the mochi dough on a nonstick silicone mat, or a working surface covered with plastic food wrap. Apply some cooked glutinous rice flour on the surface of the mochi dough to prevent from getting sticky.

Cut the mochi dough into 6 equal portions. Flatten each small dough into 5-inch diameter circles. Cover with plastic food wrap and set aside.

To Make Mochi Skin

Pour 100g heavy whipping cream into a microwave safe bowl. Microwave for 30 seconds until the liquid gets warm.

Add 100g dark chocolate to warmed heavy whipping cream. Whisk in one direction until the chocolate is melted.

Allow to cool completely at room temperature.

Add 20g sugar and 100g chocolate ganache (about half of the amount we just made), and ½ tsp of vanilla extract to 200g heavy whipping cream, beat until stiff peaks form.

Boil ½ cup of bobas by following the instruction on the package. Or you can buy some bobas from your local boba tea shop. Or substitute the bobas with chopped strawberries or crushed Oreos.

TO Make Fillings

Place a mochi skin on a soup ladle, or on a small round-shape bowl.

Put 2 tbsp of whipped chocolate cream,1 tbsp of chocolate ganache, and 1 tbsp of bobas or chopped strawberries in the middle of the mochi wrap. 

Pull the edges of the wrap together to cover the filling, press together the edges to seal well.

Keep in the freezer for 20 minutes for the best texture and taste, serve.

To Assemble The Mochi

Keep the leftovers in the freezer for up to 7 days. Thaw at room temperate for 20 minutes before serving.

To Store

https://www.tiktok.com/@msshiandmrhe/video/7067645236109118767?is_from_webapp=1&sender_device=pc&web_id=7048791281477207557

Chocolate Mochi 🍫✨. Full recipe is on my food blog. #mochi #dessert #comfortfood #foodasmr #foodtiktok #recipe #costway @costway.com

Chocolate Truffle Mochi feature mochi stuffed with a rich chocolate truffle and rolled in cocoa powder. Make these delicious Japanese sweet treats for your friends and family this holiday or just enjoy them on your own at home!

Chocolate Truffle Mochi

mochiko

cocoa powder (plus more for dusting)

water

dark chocolate truffles (frozen)

potato starch

food coloring (Optional.

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.

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.

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&#39;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.

Mochi brownies, or molten chocolate rice cake, is a fusion dessert that beautifully combine the chewy texture of traditional Japanese mochi, the fudgy richness of classic chocolate brownies, and the soft velvety center of a decadent lava cake.

Mochi Brownies (Molten Chocolate Rice Cake)

220 g glutinous rice flour ((1½ cup + 3 tbsps))

g sugar ((3 tbsps))

cocoa powder ((3½ tbsps))

g baking powder ((1 tsp))

g salt ((⅓ tsp))

extra/large egg ((beaten))

butter

g milk ((1 cup + 1 tbsp))

oz chocolate discs

oz chocolate bar

Line a 6-inch cake pan with parchment paper. Preheat oven to 355℉/180℃.

In a mixing bowl, whisk together all the dry ingredients (glutinous rice flour, sugar, cocoa powder, baking powder, and salt).

In another bowl, combine all the wet ingredients (egg, melted butter, and milk).

Pour the wet ingredients into the dry ingredients, mix until well combined.

Pour half of the batter into the prepared cake pan. Add a layer of chocolate discs. Pour the rest half of the batter over the chocolate discs. Smooth the top with a spatula.

Bake in the preheated oven at 355℉/180℃ for 45 minutes.

Remove the cake pan from the oven. Gently lift the parchment paper to remove the mochi brownie from the pan and transfer it onto a cutting board. Cut the mochi brownie into 6 pieces.

If desired, place a chocolate bar on top of the sliced brownies and return them to the oven to bake at 220°F/105℃ for 2 minutes to create a molten chocolate topping.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1699062446/wwx0fuxud95clpvn8ac1.mp4

Mochi brownies, or molten chocolate rice cake, is a fusion dessert that beautifully combine the chewy texture of traditional Japanese mochi, the fudgy richness of classic chocolate brownies, and the soft velvety center of a decadent lava cake.

Delicious bites of chewiness filled with a rich and creamy chocolate ganache! Not too sweet, super chewy, and creamy, these make the perfect snack (or dessert)!

Vegan Chocolate Mochi

chocolate

almond milk*

tbsp tahini (optional)

glutinous rice flour

tbsp sugar

tsp cacao powder

full-fat coconut milk

tsp vanilla extract

cornstarch (or cacao powder)

cocoa powder (for dusting)

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

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.

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.

Chocolate Filling

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.

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.

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.

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.

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&#39;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!

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.

Mochi Dough

It looks tempting. Mochi and chocolate are always my favorites. Thanks for sharing the recipe 😁

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Top 4 chocolate mochi recipes from across the web

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Top Tags

Chocolate Mochi

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Vegan Chocolate Mochi

The most viewed chocolate mochi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine