There’s something undeniably delightful about biting into a soft, chewy mochi filled with rich, creamy chocolate ganache. Chewy Chocolate Mochi with Ganache combines the best of two worlds: the stretchy, satisfying texture of mochi and the indulgent sweetness of chocolate. Whether you’re a seasoned baker or new to the world of mochi, this guide will help you create this decadent dessert in your own kitchen.
Why You’ll Love Chewy Chocolate Mochi with Ganache
This dessert is more than just a sweet treat—it’s an experience. Here’s why you’ll fall in love with it:
- Chewy Meets Creamy: The soft mochi dough perfectly encases the luscious ganache, creating a satisfying contrast in every bite.
- Rich Chocolate Flavor: With cocoa in the mochi and a ganache center, chocolate lovers will be in heaven.
- Fun to Make: Rolling and shaping the mochi is a hands-on activity that’s as enjoyable as eating it.
Ingredients for Chewy Chocolate Mochi with Ganache
Here’s what you’ll need, divided into sections for easy preparation:
Mochi Dough
| Ingredient | Quantity |
| Glutinous rice flour | 150g (1 cup) |
| Granulated sugar | 48g (¼ cup) |
| Cornstarch | 15g (2 tbsp) |
| Cocoa powder | 15g (2 tbsp) |
| Whole milk | 240ml (1 cup) |
| Vegetable oil | 1 tbsp |
Chocolate Ganache
| Ingredient | Quantity |
| Semi-sweet chocolate | 225g (7.9 oz), chopped |
| Heavy cream | 120ml (½ cup) |
| Unsalted butter | 30g (2 tbsp) |
Assembly
| Ingredient | Quantity |
| Cocoa powder (for coating) | 60g (½ cup) |
Step-by-Step Recipe for Chewy Chocolate Mochi with Ganache
1. Make the Chocolate Ganache
- Combine the chopped chocolate, heavy cream, and butter in a heatproof bowl.
- Heat gently over a double boiler or in the microwave in short intervals, stirring until smooth.
- Cover and refrigerate for 1–2 hours until the ganache is firm enough to shape.
- Divide the ganache into 8 equal balls and chill again until ready to use.
2. Prepare the Mochi Dough
- In a microwave-safe bowl, mix the glutinous rice flour, sugar, cornstarch, and cocoa powder.
- Gradually whisk in the milk until smooth and lump-free.
- Cover the bowl loosely with plastic wrap or a microwave-safe lid.
- Microwave the mixture for 2 minutes, then stir. Microwave for another 2 minutes, or until the dough becomes thick and semi-translucent.
- Add the vegetable oil and knead the dough (careful—it will be hot!) until smooth and pliable.
3. Shape and Fill the Mochi
- Divide the mochi dough into 8 equal portions.
- Flatten each piece into a circle about 2–3 inches wide.
- Place a ganache ball in the center of the dough. Gently wrap the dough around the ganache, pinching to seal the edges.
4. Coat with Cocoa Powder
- Roll each filled mochi in cocoa powder to prevent sticking and add a final touch of chocolatey goodness.
- Serve immediately or store in an airtight container for up to a day.
Tips for Perfect Chocolate Mochi
- Use Glutinous Rice Flour: Regular rice flour won’t give the chewy texture that’s essential for mochi. Look for brands like Mochiko.
- Keep Your Hands Lightly Oiled: This prevents the sticky dough from clinging to your hands during shaping.
- Chill the Ganache: Firm ganache is easier to work with and won’t melt while you’re shaping the mochi.
- Work Quickly: Mochi dough can dry out, so keep unused portions covered with plastic wrap.
Why Chocolate Mochi is So Satisfying
Mochi’s chewy texture, combined with the smooth, rich ganache filling, creates a dessert that’s unlike anything else. The cocoa powder coating adds an extra layer of flavor, making it a treat that’s impossible to resist.
Creative Variations to Try
- Matcha Twist: Replace the cocoa powder in the mochi dough with matcha powder for a green tea flavor.
- Nutty Center: Add chopped hazelnuts or almonds to the ganache for a crunch.
- Caramel Filling: Swap the ganache for a gooey caramel center.
FAQs About Chewy Chocolate Mochi with Ganache
1. Can I use milk alternatives for the mochi dough?
Yes! Almond milk, oat milk, or coconut milk can replace whole milk for a dairy-free option.
2. How do I store leftover mochi?
Store mochi in an airtight container at room temperature for up to one day. Avoid refrigerating, as the texture may harden.
3. Can I freeze chocolate mochi?
Freezing is not recommended, as the texture of the mochi can change upon thawing.
4. Why is my mochi dough too sticky?
If the dough is overly sticky, dust your hands with cocoa powder or cornstarch to make it easier to handle.
5. What type of chocolate works best for ganache?
Semi-sweet chocolate provides a balanced flavor, but dark chocolate can be used for a more intense taste.
6. Can I make the ganache ahead of time?
Absolutely! Ganache can be made up to 3 days in advance and stored in the refrigerator.
Nutritional Information
| Nutrient | Per Mochi (Approx.) |
| Calories | ~200 kcal |
| Protein | 3 g |
| Carbohydrates | 24 g |
| Fat | 10 g |
| Sugar | 14 g |
Why Chewy Chocolate Mochi with Ganache is Perfect for Any Occasion
This dessert is elegant enough for special occasions yet simple enough to enjoy any day. The combination of chewy mochi, creamy ganache, and cocoa coating creates a harmonious blend of textures and flavors that will leave everyone asking for more.
Your Turn to Indulge
Now that you have the recipe and tips for Chewy Chocolate Mochi with Ganache, it’s time to roll up your sleeves and create these delightful treats. Whether you’re making them for yourself or sharing them with loved ones, each bite will be a sweet, chewy reward.
Try it today and experience the magic of mochi with a chocolatey twist!
Print
Chewy Chocolate Mochi with Ganache: A Decadent Treat
- Total Time: 1 hour 30 minutes
- Yield: 8 mochi
Description
Chewy Chocolate Mochi with Ganache combines the soft, stretchy texture of mochi with a rich, creamy chocolate ganache filling. This decadent treat is perfect for satisfying your sweet tooth or impressing guests with a dessert that’s both unique and delicious.
Ingredients
For the Mochi Dough:
- Glutinous rice flour – 150g (1 cup)
- Granulated sugar – 48g (¼ cup)
- Cornstarch – 15g (2 tbsp)
- Cocoa powder – 15g (2 tbsp)
- Whole milk – 240ml (1 cup)
- Vegetable oil – 1 tbsp
For the Chocolate Ganache:
- Semi-sweet chocolate – 225g (7.9 oz), chopped
- Heavy cream – 120ml (½ cup)
- Unsalted butter – 30g (2 tbsp)
For Assembly:
- Cocoa powder – 60g (½ cup), for coating
Instructions
- Prepare the Ganache
- Combine chopped chocolate, heavy cream, and butter in a heatproof bowl.
- Heat over a double boiler or microwave in 15-second intervals, stirring until smooth.
- Refrigerate for 1–2 hours until firm. Divide the ganache into 8 equal portions and roll into balls. Chill until ready to use.
- Make the Mochi Dough
- In a microwave-safe bowl, mix glutinous rice flour, sugar, cornstarch, and cocoa powder.
- Gradually whisk in milk until smooth and lump-free.
- Cover loosely with plastic wrap or a microwave-safe lid. Microwave for 2 minutes, stir, then microwave for another 2 minutes until thick and semi-translucent.
- Add vegetable oil and knead until smooth and pliable (careful, it will be hot!).
- Shape and Fill the Mochi
- Divide the mochi dough into 8 equal portions. Keep unused portions covered with plastic wrap to prevent drying.
- Flatten each piece into a circle about 2–3 inches wide.
- Place a ganache ball in the center of the dough and gently wrap the dough around it, pinching to seal the edges.
- Coat and Serve
- Roll each filled mochi in cocoa powder to prevent sticking and add a final chocolatey touch.
- Serve immediately or store in an airtight container for up to 1 day.
Notes
- Use Glutinous Rice Flour: Ensure it’s labeled “glutinous” or “sweet rice flour” for the correct chewy texture.
- Keep Dough Covered: Mochi dough dries out quickly, so work in small batches and keep it covered.
- Chill Ganache: Firm ganache is easier to handle and won’t melt during shaping.
- Prep Time: 25 minutes
- Chill Time: 1–2 hours (for ganache)
- Cook Time: 5 minutes
- Category: Dessert
- Method: Microwave and Assembly
- Cuisine: Japanese-inspired
