Chocolate Mochi 

Soft and chewy mochi filled with molten chocolate ganache and dusted in rich cocoa.

These Chocolate Mochi are a dream come true for chocolate lovers. With a soft, chewy exterior and a decadent ganache center, each bite delivers a burst of creamy, bittersweet chocolate wrapped in pillowy cocoa mochi. Whether you’re craving a special dessert or an elegant party treat, these chocolate-filled delights are sure to impress. The final dusting of cocoa powder adds a rich finish, creating a balance of textures and flavors that make this an irresistible fusion dessert.

Why You’ll Love This Recipe

• Chocolate Lover’s Dream: Each bite combines soft mochi with a rich, smooth chocolate ganache center.
• Impressive Yet Simple: Despite their elegant look, these mochi are surprisingly easy to make.
• Microwave-Friendly: No stove required for the mochi dough—just mix and microwave.
• Fun to Make: Rolling and filling each mochi is a hands-on experience that’s both satisfying and rewarding.
• Perfect for Sharing: Makes a batch of 8, ideal for gatherings or a gourmet homemade gift.

Ingredients

For the Ganache:

• 225g semi-sweet chocolate (7.9 oz), chopped
• 120ml heavy cream (½ cup)
• 30g unsalted butter (2 tbsp)

For the Mochi Dough:

• 150g glutinous rice flour (1 cup)
• 48g granulated sugar (¼ cup)
• 15g cocoa powder (2 tbsp)
• 15g cornstarch (2 tbsp)
• 240ml whole milk (1 cup)
• 1 tbsp vegetable oil

For Assembly:

• 60g cocoa powder (½ cup), for rolling

Instructions

1. Make the Chocolate Ganache:

• In a heatproof bowl, combine chocolate, cream, and butter.
• Melt in the microwave in short bursts or over a double boiler.
• Stir until smooth, cover, and refrigerate for 1–2 hours until firm.
• Scoop into 8 equal balls and chill on a parchment-lined tray for 30 minutes.

2. Prepare the Mochi Dough:

• In a microwave-safe bowl, whisk glutinous rice flour, sugar, cocoa powder, and cornstarch.
• Gradually whisk in milk until smooth.
• Cover with cling wrap and microwave on high for 2 minutes. Stir, then microwave another 2 minutes.
• If still milky, continue in 1-minute intervals until fully cooked and semi-translucent.
• Cool slightly, add vegetable oil, and knead with oiled or gloved hands until smooth.

3. Shape the Mochi:

• Divide the mochi dough into 8 equal portions.
• Flatten each piece in your palm, place a ganache ball in the center, and pinch edges to seal.
• Roll each mochi in cocoa powder.
• Repeat with remaining dough and ganache.

Tips / Storage / FAQs

Tips:

• Keep hands lightly oiled to prevent sticking during shaping.
• Chill ganache well so it holds its shape while wrapping.
• Don’t overcook the mochi dough—it should be sticky but not runny.

Storage:

• Store mochi in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate and bring to room temperature before serving.

FAQs:

Can I freeze chocolate mochi?
Yes, you can freeze them after assembly. Let them thaw at room temperature before serving for the best texture.

Can I use dark chocolate for ganache?
Absolutely. Use any chocolate between 55–70% cacao for a rich flavor.

Can I make this dairy-free?
Yes, substitute coconut milk and a dairy-free chocolate for a fully vegan version.

Why is my mochi dough too sticky or hard?
If it’s too sticky, it may be undercooked—return to microwave in 30-second bursts. If it’s too hard, it may be overcooked or over-kneaded.

Final Thoughts

This Chocolate Mochi recipe delivers rich flavor and delightful texture in every bite. Whether you’re hosting a dinner party or indulging in a treat-yourself moment, this recipe checks all the boxes for taste, texture, and presentation. With its gooey center and chewy shell, it’s a modern take on a beloved traditional sweet—and one you’ll want to make again and again.

The Goods