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