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!
The mochi dough stays soft and chewy with a little help from a touch of oil, and their bite-sized shape makes them just right—especially since they’re so rich.
More of a mochi ice cream fan? I’ve got you covered! Check out my chocolate mochi ice cream recipe too.
Why You'll Love This Recipe
- Easy Microwave Method: We’re using the microwave to make the mochi, so it comes together fast and hassle-free!
- Stays Soft Longer: A little oil in the mochi dough helps keep it soft—even after chilling in the fridge.
- Rich Chocolate Ganache: Made with chocolate and heavy cream, this ganache is ultra-rich and guaranteed to satisfy your chocolate cravings!
Notes on Ingredients
See the recipe card for the full ingredients list.
- Mochiko (Glutinous Rice Flour): This is not the same as regular rice flour, and there’s no good substitute—so make sure to grab the right one! You can find it at Asian grocery stores or on Amazon. I always go for Koda Farms Mochiko Sweet Rice Flour.
- Chocolate Chips: Use good-quality chocolate chips for the best rich, chocolatey flavor. I used 60% cacao chocolate chips, but any good chocolate will work!
Substitutions and Variations
- Gluten-Free Version: Use certified gluten-free glutinous rice flour.
- Nut-Free Version: Pick nut-free chocolate.
- Vegan Version: Swap in vegan chocolate, heavy cream, and butter.
How to Make Chocolate Mochi
- Step 1: Warm up the heavy cream in a pot until it starts to boil
- Step 2: Mix the warm heavy cream with chocolate chips and butter, then chill until firm
- Step 3: Shape the ganache into balls, then chill again
- Step 4: Combine the mochi ingredients, microwave, then knead until smooth and silky—just like the photo above
- Step 5: Roll out the mochi to about 5mm (0.2 inches) thick and let it cool. Once it’s cooled, cut it into four pieces
- Step 6: Make a circle with your thumb and index finger, place a mochi sheet on top, and set a ganache ball in the center
- Step 7: Gently press the ganache into the mochi
- Step 8: Use your fingers to wrap the mochi around the ganache and seal it completely
- Step 9: Trim off any excess mochi
- Step 10: Seal the cut end of the mochi tightly. If it’s too sticky, dust with cornstarch
- Step 11: Wrap each piece in plastic wrap and twist the ends to seal
- Step 12: Ta-da!
💡Alternative Wrapping Method: If this technique feels tricky, place the mochi sheet on plastic wrap, set the ganache ball in the center, then lift the edges of the mochi to wrap it up easily.
Kurumi's Tips
- Dust the Surface Well: Use plenty of cornstarch to keep the mochi from sticking. Don’t worry about using too much—you can always dust off the excess once they’re shaped.
- Work Fast with Ganache: Ganache melts quickly from body heat, so avoid handling it for too long. Roll it as quickly as possible, keep your hands cool, and pop the ganache balls back in the fridge right away.
- Microwave the Mochi Dough Enough: Make sure to microwave and knead the dough until it looks shiny and forms a smooth ball (like in the picture). If it’s undercooked, it’ll be way too sticky and nearly impossible to wrap around the ganache.
Storage & Serving Instructions
- To store: Wrap each chocolate mochi in plastic wrap, place them in an airtight container, and store them in the fridge for 2–3 days or in the freezer for up to a month.
- To serve: Take the mochi out of the fridge or freezer and let them sit at room temperature for 15–30 minutes until the ganache softens.
- Leftover mochi dough: Shape it into a square or rectangle, wrap it well with plastic wrap, and store it in an airtight container or zip-top bag. It’ll keep in the fridge for 2 to 3 days or in the freezer for up to a month. When you're ready to use it again, just let it sit out until it reaches room temperature. It's perfect for making chocolate mochi ice cream—such a fun way to use up the extras!
FAQs
What is Chocolate Mochi?
Chocolate mochi is a fun twist on a classic Japanese treat, inspired by Hawaiian flavors. It’s basically rich chocolate ganache wrapped in soft, chewy mochi—what’s not to love?
In Japan, "mochi" usually refers to rice cakes made by pounding glutinous rice, but in English, we use the term more loosely.
For this recipe, we’re making gyu-hi, a softer type of mochi dough. It comes together by mixing sweet rice flour with water and heating it until it turns smooth and stretchy. You’ll often find gyu-hi in traditional Japanese sweets, called wagashi.
Why is my mochi falling apart?
Here’s what might have gone wrong:
- Kneading the mochi too much can dry it out.
- Not kneading or microwaving it enough can leave it too soft and runny.
- Using too little water or too much glutinous rice flour can throw off the texture.
- Not dusting it with enough cornstarch can cause it to dry out at room temperature—or make it too sticky to work with.
Mochi-making takes a little practice, so don’t stress if it’s not perfect on your first try! For more tips and tricks, check out my Chocolate Mochi Ice Cream post.
More Japanese Dessert Recipes
Looking for other recipes like this? Try these:
💌 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!
📖Recipe
Chocolate Mochi with Ganache Filling
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!
Ingredients
For the ganache
- ⅔ cup semi-sweet chocolate chips 120g
- 1 tablespoon unsalted butter 15g, cubed
- ¼ cup heavy cream 60ml
For the mochi
- ¼ cup mochiko (glutinous rice flour) 47.5 g (see 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 for dusting
Instructions
Make the Ganache
- Prep the ingredients: Place ⅔ cup semi-sweet chocolate chips in a medium bowl. Microwave 1 tablespoon unsalted butter for about 10 seconds, just until it’s soft.
- Heat the cream: Pour ¼ cup heavy cream into a small pot and heat it over medium. As soon as it starts to bubble, pour it over the chocolate chips. Let it sit for about 2 minutes so the chocolate starts melting.
- Mix it up: Stir the chocolate with a spatula until smooth, then add the softened butter and mix well. If you notice any lumps, press them down with the spatula to help them melt. If the butter isn’t fully melting, you can use a double boiler to finish the job (see Note 2).
- Chill: Scrape down the sides of the bowl to gather all the ganache, then cover it with plastic wrap. Pop it in the fridge for 60–90 minutes—you want it firm enough to roll into balls.
- Roll the ganache: Divide the ganache into serving-sized portions. Scoop up one portion with a spoon and roll it into a ball using your hands, gently pressing as you go to shape it.
- Chill again: Place them on a parchment-lined plate and pop them back in the fridge for about 30 minutes, until firm.
Make the Mochi
- Dust the surface: Be generous with the cornstarch so nothing sticks!
- Mix dry ingredients: In a medium microwave-safe bowl, whisk together ¼ cup mochiko (glutinous rice flour), 2.5 tablespoons white granulated sugar, and 1 tablespoon cocoa powder.
- Add liquids: Slowly mix in ⅓ cup water until smooth with a spatula, then stir in ½ teaspoon neutral oil.
- Microwave: Cover with plastic wrap, poke a few holes, and microwave for 1 minute. Stir and knead with a spatula until smooth and no lumps remain. Cover again with the plastic wrap and microwave for another 30 seconds. Knead it with a spatula for about a minute—if it’s still too soft, microwave one last 30-second round. The dough should look shiny, stretch easily, and pull away from the spatula cleanly.
- Roll it out: Transfer to your cornstarch-dusted surface, dust the top, and use a dusted rolling pin to roll it into a square, about 0.2 inches (5mm) thick. Let it cool for 45 to 60 minutes or until it comes to room temperature. Make sure to coat all surfaces with cornstarch to keep the dough from drying out.
- Cut into pieces: Slice into four equal squares.
Wrap the Ganache
- (see Note 3) Lay a sheet of plastic wrap on the counter and place a mochi square on top (dust off any excess cornstarch).
- Stretch the mochi gently with your hands so it’s big enough to wrap the ganache.
- Make a circle with your thumb and index finger, place the mochi sheet over it, and put the ganache in the center.
- Wrap it up snugly, seal the opening, and trim any extra mochi.
- Wrap each mochi tightly in plastic wrap and put it back in the fridge. Repeat for the rest.
- Use leftover dough: Once you've wrapped four ganache balls with mochi, combine any leftover dough, roll it out to the same thickness, and cut it into two more sheets. Then, just repeat the process to make two more chocolate mochi!
Serve
- Let the chocolate mochi sit at room temperature for 10 minutes before eating so the ganache softens. Then, dig in!
Notes
- (Note 1) Using the right glutinous rice flour: Glutinous rice flour (sweet rice flour) is NOT the same as regular rice flour, and you can't substitute it. You can find it at your local Asian grocery store or on Amazon (Koda Farms Mochiko Sweet Rice Flour is my go-to).
- (Note 2) Double boiler method: This method melts chocolate by placing a bowl of chocolate over a pot or bowl of hot water. Check out this video for more details!
- (Note 3-1) Wrapping ganache: For more details, check out the step-by-step guide above, where you'll find photos to walk you through it!
- (Note 3-2) Work fast: Take one ganache ball out of the fridge at a time so it doesn’t get too soft.
- (Note 3-3) Alternative way to wrap ganache: If the wrapping method feels tricky, just place the mochi sheet on plastic wrap, put the ganache ball on top, and lift the edges to enclose it.
- To store: Wrap each chocolate mochi in plastic wrap, place them in an airtight container, and store them in the fridge for 2–3 days or in the freezer for up to a month.
- To serve: Take the mochi out of the fridge or freezer and let them sit at room temperature for 15–30 minutes until the ganache softens.
- Leftover mochi dough: Shape it into a square or rectangle, wrap it well with plastic wrap, and store it in an airtight container or zip-top bag. It’ll keep in the fridge for 2 to 3 days or in the freezer for up to a month. When you're ready to use it again, just let it sit out until it reaches room temperature. It's perfect for making chocolate mochi ice cream—such a fun way to use up the extras!
Kurumi says
Sometimes my brain just needs a strong chocolaty taste to focus, and this chocolate mochi with ganache is the perfect snack for those moments! It’s rich, chocolaty, smooth, and pairs so well with the sticky mochi skin. I hope you love it too!