Chocolate mochi—rich chocolate ganache wrapped in soft and chewy mochi—will be your new go-to treat when you’re craving a burst of chocolate!
Ever feel like diving into a lake of chocolate? These rich, chocolate mochi balls are perfect for satisfying those cravings!
The mochi dough stays soft and chewy thanks to a touch of oil, and their small size is perfect since they’re so rich!
In This Post
Jump to Recipe✏️What is Chocolate Mochi?
Chocolate mochi is a Japanese dessert inspired by Hawaiian creations, where chocolate ganache is wrapped in soft mochi. Mochi is a traditional Japanese food known for its soft and sticky texture.
Although we call it “mochi” in English, the term typically refers to square or round rice cakes made from sweet (glutinous) rice that is pounded into shape in Japan.
For this recipe, we’ll make gyu-hi, a type of mochi dough made by mixing sweet rice flour (glutinous rice flour) with water and then heating it. Gyu-hi is often used in traditional Japanese desserts, known as wagashi.
🍳Let’s Make This Together!
1. Prep the ganache
Mix chocolate chips, warmed heavy cream, and butter, then chill in the fridge until firm.
2. Roll the ganache
Shape the ganache into balls and chill them again.
3. make the mochi
Mix the mochi ingredients, microwave them, and knead them until it becomes silky and smooth.
4. Roll out the mochi
Roll out the mochi to 0.2 inches (5mm) thick, and let it cool to room temperature.
5. Wrap the ganache and enjoy!
Wrap the ganache with the mochi, and enjoy!
🍫How to Wrap Ganache with Mochi
💌If you created this recipe and liked it, please let me know by leaving a comment below or tagging me on Instagram (@giveme.umami). I’d love to see your creation!
Chocolate Mochi with Ganache Filling
Ingredients
For the ganache
- ½ cup semi-sweet chocolate chips (120g)
- 1 tablespoon unsalted butter (15g, room temperature)
- ¼ cup heavy cream (60ml)
For the mochi
- ¼ cup mochiko (glutinous rice flour) (47.5 g, note 1)
- 2.5 tablespoons white granulated sugar (35 g)
- 1 tablespoon cocoa powder
- ⅓ cup water (80ml)
- ½ teaspoon neutral oil
- About ½ cup cornstarch
Instructions
Make the Ganache
- Prep the ingredients: Place ½ cup semi-sweet chocolate chips in a medium bowl and cut 1 tablespoon unsalted butter into small cubes.
- Heat the cream: Pour ¼ cup heavy cream into a pot and heat it over medium heat. Once it starts boiling, pour it over the chocolate chips and let it sit for about 2 minutes until the chocolate begins to melt.
- Mix the ganache: Stir the mixture with a spatula. Once smooth, add the butter and mix well. If some butter or chocolate doesn’t melt enough, use a double boiler method (note 2) and make sure everything melts and mixes well.
- Chill the ganache: Cover the bowl with plastic wrap and let it chill in the fridge for about 60-90 minutes, until they become hard enough to make balls.
- Form the ganache balls: Divide the ganache into serving-sized portions and roll them into balls with your hands.
- Chill the ganache balls: Place the balls on a plate lined with parchment paper and chill in the fridge for about 30 minutes, until firm.
Make the Mochi
- Dust the work surface: Generously dust your work surface with cornstarch.
- Mix the dry ingredients: Combine 2.5 tablespoons white granulated sugar, ¼ cup mochiko (glutinous rice flour), and 1 tablespoon cocoa powder in a microwave-safe bowl. Use a spatula to mix.
- Add water and oil: Gradually add ⅓ cup water, stirring until the mixture is smooth and free of lumps. Mix in ½ teaspoon neutral oil thoroughly.
- Microwave the mochi: Cover the bowl with plastic wrap and poke small holes in it with a fork. Microwave for 1 minute, then remove it and mix well. Microwave for another 30 seconds, knead the mochi, and microwave for an additional 30 seconds if it is still too runny. The mochi should form a ball; it should be silky, stretch well, and come off the spatula without sticking.– Taste test a small portion. If you detect the texture of uncooked rice flour, microwave for another 15–30 seconds.
- Roll the mochi: Spread the mochi on the dusted work surface and dust the top with cornstarch. Dust a rolling pin and roll the mochi into a square about 0.2 inches (5mm) thick, and let it cool to room temperature (about 15–30 minutes).
- Cut the mochi: Slice the mochi into 4 pieces.
Wrap the Ganache
- Wrap individual ice cream balls (note 3):Note: Remove one ganache ball at a time from the fridge to prevent them from getting too soft.1. Place a sheet of plastic wrap on your counter. Remove excess cornstarch from one mochi sheet and put it on the plastic wrap.2. Gently stretch the mochi with your hands so it’s large enough to wrap the ice cream ball.3. Form a circle with your thumb and index finger, place the mochi sheet over it, and position the ganache in the center. Place the ganache into the circle, wrapping it snugly with the mochi.4. Seal the opening tightly, trim off excess mochi, and wrap the chocolate mochi in plastic wrap.5. Immediately return the wrapped mochi ice cream to the fridge, and repeat the same processes to create more chocolate mochi.
- Use leftover dough: Combine any leftover mochi dough, roll it out to the same thickness, and cut it into two additional sheets. Repeat the process to make two more chocolate mochi.
Serve
- Let the chocolate mochi sit at room temperature for about 10 minutes before serving so the ganache becomes soft. Enjoy!
Notes
🗄️Storage Tips
Wrap each chocolate mochi in plastic wrap and place them in an airtight container.
- Fridge: Store for up to 2-3 days
- Freezer: Store for up to a month
- When to eat: Remove the mochi from the fridge or freezer and let them sit at room temperature for 15–30 minutes until the ganache softens.
❓Frequently Asked Questions About This Recipe
For a gluten-free version: Use certified gluten-free glutinous rice flour.
For a nut-free version: Choose nut-free chocolate.
For a vegan version: Use vegan chocolate, heavy cream, and butter.
The reasons might be:
– You kneaded the mochi too much, causing it to dry out.
– You didn’t knead and/or microwave the mochi enough, so the mochi was too soft and runny.
– You didn’t add enough water, or you added too much glutinous rice flour.
– You didn’t cover the mochi with enough cornstarch, so it dried out when left at room temperature.
– You didn’t cover the mochi with enough cornstarch, so it was too soft.
You’ll get used to it as you make mochi, so don’t worry if it doesn’t go perfectly the first time!
Other helpful tips and tricks for mochi-making can be found in my Chocolate Mochi Ice Cream post, so be sure to check it out!
