Chocolate Mochi
Take a bite through this soft, sticky, and chewy cocoa flavor mochi skin, some rich and smooth chocolate cream will melt in your mouth, following by some silky dark chocolate ganache, and surprisingly some chewy "naughty" boba pearls! My happiest moment is sitting in the sun and enjoying these afternoon delights my cat!
Equipment
- Kitchen scale
- Steamer (or a microwave)
- Heat proof food wrap
- Handmixer (Or a stand mixer)
- Non-stick food handling gloves (Optional)
- Non-stick kneading mat (Or apply plastic wrap on the working surface)
Ingredients
For Mochi Skin
- 100 g glutinous rice flour
- 30 g cornstarch
- 40 g sugar
- 5 g cocoa powder
- 160 g milk (or oat milk, soy milk, almond milk ...)
- 30 g butter
For Chocolate Ganache (use 50% to make chocolate cream, use 50% as chocolate sauce filling)
- 100 g dark chocolate
- 100 g heavy whipping cream
For Chocolate Cream
- 100 g chocolate ganache
- 200 g heavy whipping cream
- 20 g sugar
- ½ tsp vanilla extract (optional)
Other fillings
- Bobas (I bought a bag of dried bobas from my local Asian market and boiled ½ cup of bobas by following the instructions. Feel free to use chopped strawberries, crushed Oreos, nuts, air, or any other fillings you like as a substitue.)
Instructions
To Make Mochi Skin
- Add milk, sugar, cornstarch, glutinous rice flour, and cocoa powder to a heatproof bowl. Whisk until the mixture is smooth and well combined.
- Cover the bowl with a heatproof plastic food wrap. Use a toothpick to poke about 16 holes on the wrap.
- Steam the mixture over high heat for 30 minutes. (Or you can microwave it for 3 minutes. Take out to check the texture. Poke a toothpick into the mochi, if the toothpick tip is dry, the mochi is fully cooked. If the toothpick tip is wet, cover the food wrap back, and microwave for 30 more seconds. )
- Take the bowl out from the steamer/microwave, put 30g butter on the top of the steamed mochi dough. The mochi dough is very hot now, the butter will be melted quickly.
- Mix the butter and the mochi dough with a spoon. Once the mochi dough is not too hot to be touched, use your hands to knead the dough until all the butter has been absorbed. You can put non-stick food handling gloves to avoid from getting sticky. If the dough is still to sticky to be kneaded, wrap up the dough with plastic food wrap, keep the dough in the fridge for 2 hours until it completely cools down. It will be much less sticky after it's cooled.
- Knead the mochi dough by pulling and folding it for about 5 minutes, until you can pull it as long as your forearm (about 10 inches).
- Transfer the mochi dough on a nonstick silicone mat, or a working surface covered with plastic food wrap. Apply some cooked glutinous rice flour on the surface of the mochi dough to prevent from getting sticky.
- Cut the mochi dough into 6 equal portions. Flatten each small dough into 5-inch diameter circles. Cover with plastic food wrap and set aside.
TO Make Fillings
- Pour 100g heavy whipping cream into a microwave safe bowl. Microwave for 30 seconds until the liquid gets warm.
- Add 100g dark chocolate to warmed heavy whipping cream. Whisk in one direction until the chocolate is melted.
- Allow to cool completely at room temperature.
- Add 20g sugar and 100g chocolate ganache (about half of the amount we just made), and ½ tsp of vanilla extract to 200g heavy whipping cream, beat until stiff peaks form.
- Boil ½ cup of bobas by following the instruction on the package. Or you can buy some bobas from your local boba tea shop. Or substitute the bobas with chopped strawberries or crushed Oreos.
To Assemble The Mochi
- Place a mochi skin on a soup ladle, or on a small round-shape bowl.
- Put 2 tbsp of whipped chocolate cream,1 tbsp of chocolate ganache, and 1 tbsp of bobas or chopped strawberries in the middle of the mochi wrap.
- Pull the edges of the wrap together to cover the filling, press together the edges to seal well.
- Keep in the freezer for 20 minutes for the best texture and taste, serve.
To Store
- Keep the leftovers in the freezer for up to 7 days. Thaw at room temperate for 20 minutes before serving.