Chocolate Filled Mochi Recipe (チョコ餅)

By No Recipes · 60 min

Ingredients

Instructions

1. Make the ganache first: melt the 170 g chocolate, 40 g butter and 1/3 cup heavy cream in a microwave-safe bowl at 600 watts for 1 minute 30 seconds.
2. Let it rest for 30 seconds, then stir until smooth and lump-free. Cover and refrigerate until firm, about 4 hours.
3. Line a 5x5-inch pan with parchment paper.
4. In a large microwave-safe bowl, whisk together the 100 g mochi flour, 20 g cocoa powder and 90 g evaporated cane sugar until evenly combined.
5. Whisk in the 1 cup milk a little at a time until smooth and lump-free.
6. Microwave the mixture at 600 watts for 2 minutes 30 seconds.
7. Break up any solid lumps with the whisk, then whisk in the 45 g butter until melted and fully combined.
8. Microwave at 600 watts for another 3 minutes 30 seconds.
9. Knead the hot mochi with a spatula or wet wooden paddle until smooth and elastic, taking care as it is very hot and sticky.
10. Press the mochi into the prepared pan, spread it into the corners and smooth the top. Let it cool to room temperature, then cover.
11. Once the ganache is firm, cut the mochi into quarters in both directions to make 16 squares of similar size.
12. Scoop ganache into balls using a 1/2 tablespoon scoop or melon baller.
13. Flatten a piece of mochi into a 2-inch disk of even thickness with your hands.
14. Put a ganache ball in the centre, wrap the mochi around it and pinch the seams shut, then roll in cocoa powder.
15. Reshape as needed and repeat with the remaining mochi and ganache.

Summarized from No Recipes's video. Watch it for the details.

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MilkCreamHeavy creamChocolate