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Hand holding bitten into white mochi filled with chocolate truffle.

Chocolate Mochi

This dessert has soft and chewy mochi stuffed with a creamy chocolate truffle!
Course Dessert
Cuisine Japanese
Keyword chocolate, egg-free, gluten-free, glutinous rice flour, grain-free, mochi, nut-free, vegetarian
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 16 pieces
Calories 105 kcal

Ingredients

  • 4.2 ounces dark chocolate chopped
  • ½ cup heavy cream
  • 1 cup glutinous rice flour
  • 1/3 cup granulated sugar
  • ¼ teaspoon kosher salt
  • 1 cup water
  • cornstarch for dusting

Instructions

  1. Place the chocolate in a medium bowl.
  2. Warm the heavy cream until it’s steaming, either in the microwave or on the stove. Pour the cream over the chocolate and let it sit for a minute or two. Then, stir until the chocolate is completely melted and you’re left with a dark, smooth and shiny ganache.
  3. Place the chocolate ganache in the fridge for a few hours or until firm.
  4. While the ganache is chilling, move onto the mochi.
  5. Combine the glutinous rice flour, sugar, salt and water. Pour it into a heatproof bowl if it isn’t in one already.
  6. You can steam the mochi over the stove or in the microwave; I prefer the stove since it’s more forgiving, but either way works. Stovetop will probably take 30-40 minutes (longer if you’re using a makeshift steamer and have to keep refilling the water), and microwave depends on the strength of your microwave but I would start with 3-5 minutes.
  7. Stir the mochi occasionally, making sure to redistribute any liquidy bits. It’s done when the mochi isn’t grainy to the touch or sight, and you can taste to make sure it doesn’t have any raw flour taste. It’ll firm up as it cools, so don’t worry if it seems a bit soft right now.
  8. Remove the mochi from the steamer/microwave, and let it cool while you go back to the truffles.
  9. Grab a pair of food safe vinyl gloves if you have some. Divide the chocolate ganache into 16 equal portions, and roll the ganache into balls (the gloves help keep the mess off your hands). Set them aside for a bit (you can put them back in the fridge if they’re feeling a bit soft or melty).
  10. Dust a big cutting board with a generous amount of cornstarch, then turn the still slightly warm mochi out onto the cornstarch. If the mochi is still too warm to comfortably work with, let it cool more until moving on.
  11. Once the mochi is comfortable enough to work with, but still a little warm, divide it into 16 equal pieces, dusting and dipping the mochi into more cornstarch if it gets sticky. It’s okay if it seems like too much cornstarch.
  12. With one piece of mochi at a time, flatten it in your gloved palms until it forms a disc. Add a chocolate truffle to the center and bring the edges of the mochi together. I like to try to make some side of the mochi taut and smooth, and gathering the edges of the mochi on the other side, almost like a lumpy soup dumpling.
  13. Place the mochi into a cupcake wrapper, pretty side up, and repeat with the remaining ganache and mochi.

Recipe Notes

Store the mochi at room temperature for up to a few days. If you can’t eat them within a few days, either cut down the yield of the recipe or freeze them in an airtight container for up to a few months.