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
- 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
(1) Using the right glutinous rice flour: Glutinous rice flour (sweet rice flour) is NOT the same as regular rice flour, and it CANNOT be substituted with anything else. You can find it at your local Asian grocery store or on Amazon (Koda Farms Mochiko Sweet Rice Flour is my go-to).
(2) Double Boiler Method: This cooking method melts chocolate by placing a bowl of chocolate over a pot or bowl of hot water. Refer to this video for more details!
(3-1) Wrapping ganache: For more details, check out the "How to Wrap Ganache with Mochi" section, which includes step-by-step photos!
(3-2) Another way to wrap ganache: If the wrapping method in this recipe feels too difficult, you can simply place the mochi sheet on plastic wrap, put the ganache ball on top, and then lift the edges of the mochi to enclose it.
🍡Try my Chocolate Mochi Ice Cream too if you liked this recipe!