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Chocolate Mochi with Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 59 reviews
  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 8 Mochi pieces 1x
  • Category: Dessert
  • Method: Microwaving
  • Cuisine: Japanese

Description

This luscious Chocolate Mochi recipe combines chewy glutinous rice dough infused with rich cocoa powder and a decadent semi-sweet chocolate ganache center. Perfectly dusted with cocoa powder, these bite-sized treats offer a delightful balance of soft, chewy texture and smooth chocolatey richness, making an irresistible dessert or snack for chocolate lovers.

Ingredients

Scale

Mochi

  • 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

Chocolate Ganache

  • 225g Semi-sweet chocolate (7.9oz), roughly chopped
  • 120ml Heavy cream (1/2 cup)
  • 30g Unsalted butter (2 tbsp)

Assembly

  • 60g Cocoa powder (1/2 cup)

Instructions

  1. Make the Chocolate Ganache: Combine the roughly chopped semi-sweet chocolate, heavy cream, and unsalted butter in a heatproof bowl. Heat the mixture either in the microwave or over a double boiler until fully melted, stirring to combine into a smooth ganache. Cover with cling wrap and refrigerate for 1-2 hours until it firms up completely.
  2. Prepare Ganache Balls: Line a baking tray with parchment paper. Divide the chilled ganache into 8 equal portions and roll them into balls using your hands. Place these balls on the tray and refrigerate again for 30 minutes until firm.
  3. Make Mochi Dough: In a microwave-safe bowl, whisk together glutinous rice flour, granulated sugar, cocoa powder, and cornstarch. Gradually pour in whole milk while whisking until a smooth batter forms. Cover the bowl with cling wrap and microwave on high for 2 minutes. Stir the mixture, then cover and microwave for another 2 minutes until the dough turns semi-translucent. If still slightly runny, continue microwaving in 1-minute increments until fully cooked.
  4. Knead Mochi: Allow the mochi dough to cool slightly until it can be handled safely. Add vegetable oil and knead the dough with oiled or gloved hands until smooth and elastic.
  5. Divide and Shape Mochi: Prepare a baking tray lined with parchment paper. Divide the mochi dough into 8 equal portions and place them on the tray.
  6. Assemble Mochi with Ganache: Place cocoa powder in a shallow bowl. Flatten one mochi ball in your palm and place one ganache ball in the center. Carefully pull the mochi edges around the ganache to enclose it completely and pinch to seal. Roll the assembled mochi lightly in cocoa powder to coat. Repeat for all portions.

Notes

  • Use glutinous rice flour for the distinctive chewy mochi texture; regular rice flour will not work.
  • Ensure the ganache is fully chilled and firm before rolling into balls to make assembly easier.
  • Use oiled or gloved hands when kneading and shaping the mochi to prevent sticking.
  • If your microwave power varies, adjust cooking times accordingly when making the mochi dough.
  • Store finished mochi in an airtight container in the refrigerator and consume within 2 days for best freshness.

Nutrition

  • Serving Size: 1 Mochi (approx. 60g)
  • Calories: 210 kcal
  • Sugar: 15g
  • Sodium: 20mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 25mg

Find it online: https://emilyquickdinners.com/chocolate-mochi-with-ganache-recipe/