Chocolate Mochi Filled with Chocolate Ganache Recipe
This rich and chewy Chocolate Mochi recipe features a smooth and creamy chocolate ganache center wrapped in a soft, cocoa-flavored mochi dough. Perfectly balanced with cocoa powder both inside and out, these bite-sized treats are an indulgent Japanese-inspired dessert that’s easy to make using a microwave to cook the mochi dough quickly.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 8 mochi pieces 1x
- Category: Dessert
- Method: Microwave
- Cuisine: Japanese
Ingredients
Scale
Ganache Filling
- 225g Semi-sweet chocolate (7.9oz), roughly chopped
- 120ml Heavy cream (1/2 cup)
- 30g Unsalted butter (2 tbsp)
Mochi Dough
- 150g Glutinous rice flour (1 cup)
- 48g Granulated sugar (1/4 cup)
- 15g Cornstarch (2 tbsp)
- 15g Cocoa powder (2 tbsp)
- 240ml Whole milk (1 cup)
- 1 tbsp Vegetable oil
Coating
- 60g Cocoa powder (1/2 cup)
Instructions
- Prepare Ganache: Combine the chopped semi-sweet chocolate, heavy cream, and unsalted butter in a heatproof bowl. Melt the mixture either in the microwave in short bursts or over a double boiler, stirring occasionally until smooth and fully combined.
- Chill Ganache: Cover the bowl with cling wrap and refrigerate for 1 to 2 hours until the ganache firms up enough to roll into balls.
- Form Ganache Balls: Line a baking tray with parchment paper. Divide the chilled ganache into 8 equal portions and roll each into a ball. Place them on the parchment-lined tray and refrigerate again for 30 minutes to firm up.
- Mix Mochi Ingredients: In a medium microwave-safe bowl, whisk together the glutinous rice flour, granulated sugar, cornstarch, and cocoa powder. Gradually pour in the whole milk while whisking until the mixture is smooth and lump-free.
- Cook Mochi Dough: Cover the bowl loosely with cling wrap and microwave on high for 2 minutes. Remove, uncover, and stir the mixture thoroughly. Re-cover and microwave for another 2 minutes. Check the dough; it should look semi-translucent. If it remains too liquidy, cook in additional 1-minute intervals, stirring after each, until fully cooked and sticky.
- Knead Mochi Dough: Let the mochi cool slightly until it can be handled comfortably. Add the vegetable oil and knead the dough with oiled or gloved hands until smooth and pliable.
- Divide Mochi Dough: Prepare another baking tray lined with baking paper. Divide the mochi dough into 8 equal pieces and place them on the sheet.
- Shape Mochi with Ganache: Put the cocoa powder in a shallow bowl. Flatten one piece of mochi dough in your palms. Place one ganache ball in the center, then wrap the mochi around it, pinching the edges to seal completely.
- Coat Mochi: Roll the assembled mochi ball gently in the cocoa powder to coat the outside evenly.
- Repeat Assembly: Repeat the shaping and coating process with the remaining mochi dough and ganache balls until all are used up.
Notes
- To prevent mochi from sticking to your hands, lightly oil them or wear disposable gloves while shaping the dough.
- If you do not have a microwave-safe bowl, adjust the cooking method by using a steamer or stovetop double boiler, adjusting times accordingly.
- Store the finished mochi in an airtight container in the refrigerator and consume within 2-3 days for best freshness.
- The cocoa powder coating adds a slight bitterness to balance the sweet ganache and enhance the chocolate flavor.
- For a dairy-free version, substitute heavy cream and butter in the ganache with coconut cream and vegan butter alternatives.
Keywords: chocolate mochi, mochi dessert, Japanese dessert, chocolate ganache, glutinous rice flour, microwave mochi