Ingredients
Method
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!
