This delicious treat consists of springy, chewy chocolate mochi surrounding a silky smooth chocolate ganache center.
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INGREDIENTS
For the ganache:
1 cup (180 g) of chocolate
3 Tbsp (45g) of unsalted butter
And 1/3 cup (79g) of heavy cream
For the mochi:
3/4 cup (105g) of mochi flour
3 tablespoons (20g) of cocoa powder, plus more for dusting
1/2 cup (90g) of granulated sugar
1 cup (227g) of milk
3 Tbsp (45g) of unsalted butter
SUPPLIES
Two microwave-safe bowls
A spatula
Some plastic wrap
A 6×6 baking pan
Some parchment
A whisk
A bench scraper
A scoop
A cutting board
DIRECTIONS
Add the chocolate, butter, and cream to a microwave-safe bowl.
Microwave it on high in 30 second intervals, stirring after each interval, until the chocolate is completely melted.
Leave it on the counter for about 5 minutes, give it a good stir, and press a layer of cling film over top of the mixture.
Let it rest until it comes to room temperature, then place it in the refrigerator for at least 4 hours.
Line the baking pan with parchment.
In a large microwave-safe bowl, add the mochi flour, 3 tablespoons of cocoa powder, and sugar, then whisk them together until they’re evenly combined.
Whisk in the milk a little at a time until the mixture is smooth and free of lumps.
Microwave the mochi mixture for a minute and a half.
Use the whisk to break up any solidified lumps, then add the butter.
Whisk until the butter is melted and the mixture is fully combined. It’s ok if you still have some small lumps in the mixture.
Microwave the mixture for another 2 and a half minutes.
The bowl is pretty hot at this point, so you may want to use an oven mitt or something similar.
Use a spatula to knead the mochi until it’s smooth, shiny, and springy. This is really hot and sticky, so be careful not to get any on your hands.
Place the mochi into the baking pan and spread it evenly.
Let the mochi cool to room temperature, then cut it into 16 squares.
Flatten a piece of mochi, being careful not to make it so thin that it tears.
Scoop about 1/2 Tbsp of ganache, then wrap it in the mochi.
Pinch the seams together to completely seal in the ganache.
Roll the mochi into a ball, then cover it with cocoa powder.
Roll it again and place it on a lined cutting board.
Repeat with the rest of the mochi pieces.
Thanks to Marc Matsumoto’s and his website “No Recipes”.
