Chocolate Mochi is a delightful and unique dessert that combines the chewy texture of mochi with the rich and decadent flavor of chocolate. This recipe is easy to make and comes together in just a few simple steps. The dough is made from a combination of glutinous rice flour, cornstarch, cocoa powder, sugar, vegetable oil, and milk, which is then steamed or microwaved until fully cooked.
Once the dough has cooled down, it is rolled into small balls and filled with a delicious mixture of whipped cream, chocolate, and mini-chocolate balls. The final result is a soft and chewy mochi with a creamy and chocolatey filling that will tantalize your taste buds. This recipe is perfect for any occasion, whether you're looking for a sweet treat to enjoy with friends and family or a unique dessert to serve at a party. So why not give this Chocolate Mochi recipe a try and experience the perfect combination of texture and flavor?
Ingredients:
- 100g glutinous rice flour
- 30g cornstarch
- 180g milk
- 30g granulated sugar
- 10g cocoa powder
- 10g vegetable oil
- 250g heavy cream
- 40g dark chocolate chips
- 20g cocoa powder
- 20g granulated sugar (more or less depending on preference)
- Mini chocolate balls
Instructions:
- In a mixing bowl, combine 100g glutinous rice flour, 30g cornstarch, 10g cocoa powder, 30g granulated sugar, 10g vegetable oil, and 180g milk. Mix until smooth and well-combined.
- Cover the bowl with plastic wrap and prick some holes in the plastic wrap. Steam the mixture until fully cooked, which takes about 20-30 minutes. Alternatively, you can microwave the mixture until fully cooked, which takes about 4 minutes.
- Once cooked, let the dough cool down and knead it. Divide the dough into 8 equal pieces and roll each piece into a small ball.
- In a separate bowl, melt 40g of dark chocolate chips with 50g of hot heavy cream. Mix until smooth and keep it in the fridge to cool down.
- Once the chocolate mixture has cooled down, add in 20g cocoa powder and mix well. Add in 250g heavy cream and 20g granulated sugar (or more/less depending on your preference). Use a hand mixer to beat until the mixture thickens. Put the whipped cream into a piping bag.
- Dust the dough balls with some cooked glutinous rice flour (stir-fry the flour in a non-stick pan over medium heat for 1-2 minutes). Roll each dough ball into a flat round piece and add in the cream filling and mini chocolate balls. Wrap it up and put it in a cupcake liner.
- Serve the Chocolate Mochi and enjoy!
Tips:
- Be sure to use glutinous rice flour for this recipe to achieve the right texture.
- Stir-fry the glutinous rice flour before rolling the dough balls to prevent them from sticking.
- You can use any type of mini chocolate balls for the filling, such as chocolate chips or chocolate-covered candies.
- If you don't have a piping bag, you can use a ziplock bag and snip off one corner to create a makeshift piping bag.
- You can store the Chocolate Mochi in an airtight container in the fridge for up to 3 days.
By following these simple steps, you can create delicious and chewy Chocolate Mochi that will satisfy your sweet tooth. Enjoy!