Chocolate Mochi with Chocolate Ganache Recipe

Imagine biting into a soft, chewy pillow of chocolatey mochi and discovering a silky, melt-in-your-mouth chocolate ganache center—pure bliss! Chocolate Mochi with Chocolate Ganache is the ultimate treat for anyone who adores both mochi and rich chocolate. Think of it as your favorite classic Japanese dessert, but with a lush, double dose of chocolate that will delight everyone at the table.

Ingredients You’ll Need

Every magical bite of Chocolate Mochi with Chocolate Ganache comes from simple pantry staples that work in harmony. Each ingredient plays a unique role in creating that dreamy, chewy mochi wrap and the ultra-smooth ganache hiding inside, so don’t skip any for best results!

• Glutinous Rice Flour: The essential ingredient for Mochi’s signature chew—make sure it’s glutinous (sometimes labeled as “sweet rice flour”) for the right texture.
• Granulated Sugar: Sweetens the mochi dough just enough so it complements both the cocoa and the decadent filling.
• Cornstarch: Adds a little extra silkiness and is also helpful for dusting and handling sticky mochi.
• Cocoa Powder: Intensifies the chocolate flavor in both the mochi and as a final dusting; choose a high-quality, unsweetened cocoa powder for a bolder finish.
• Whole Milk: Adds richness and softness to the mochi; whole milk gives the plushest result, but non-dairy milk works in a pinch.
• Vegetable Oil: Prevents sticking—and makes the dough smooth and easier to handle.
• Semi-Sweet Chocolate: Use a good-quality bar or chips, roughly chopped, to ensure your ganache is rich and silky.
• Heavy Cream: Crucial for a ganache that’s velvety and wonderfully scoopable.
• Unsalted Butter: Gives the ganache extra body and a gorgeous, glossy finish.

Variations

The beauty of Chocolate Mochi with Chocolate Ganache is how playfully customizable it can be. Once you master the basics, go wild and tweak flavors, fillings, or toppings to make it truly your own—there’s a version out there for everyone!

• Matcha Ganache Center: Swap out the cocoa powder in the mochi for matcha powder, and use white chocolate in the ganache for a lovely green tea and chocolate twist.
• Nut Butter Filling: Add a dollop of peanut butter, almond butter, or even hazelnut spread on top of each ganache ball before wrapping—instant nutty, chocolatey heaven.
• Non-Dairy Option: Use coconut milk in place of whole milk and swap heavy cream for coconut cream for a subtle, tropical undertone.
• Fun Coatings: Roll the finished mochi in freeze-dried berry powder, colored sprinkles, or even toasted coconut for extra flair (and flavor!)

How to Make Chocolate Mochi with Chocolate Ganache

Step 1: Prepare the Chocolate Ganache

Start by combining your chopped chocolate, heavy cream, and butter in a heatproof bowl. Gently melt the mixture in the microwave or over a double boiler, stirring every so often until gorgeously smooth and glossy. Let it cool, then pop a layer of cling wrap directly onto the surface and chill for 1–2 hours, until it’s beautifully firm.

Step 2: Shape the Ganache Centers

Once chilled, scoop the firm ganache into 8 even portions—about a tablespoon each. Quickly roll them into balls with your hands (if they get sticky, dust your hands lightly with cocoa powder), then place on a lined tray and refrigerate again so they stay firm and easy to handle when wrapping with mochi.

Step 3: Make the Mochi Dough

In a microwave-safe bowl, whisk together the glutinous rice flour, granulated sugar, cocoa powder, and cornstarch, making sure there are no lumps. Slowly pour in the milk, whisking until you get an utterly smooth, chocolatey batter. Cover with cling wrap and microwave for 2 minutes, give it a good stir, then microwave for another 2 minutes. If it’s still a bit runny, just give it another minute until it’s gluey and semi-translucent.

Step 4: Knead and Portion the Mochi

Let the hot mochi dough cool until it’s safe to handle, then knead in the vegetable oil until the dough turns delightfully smooth and glossy. Using oiled or gloved hands (trust me, it’s sticky!), divide the dough into 8 equal blobs and set them on a baking sheet lined with parchment paper.

Step 5: Assemble the Mochi

Pour cocoa powder into a shallow bowl. Flatten a serving of mochi in your palms, lay a ganache ball in the center, and carefully pinch the dough closed over the top to seal. Roll this precious bundle in cocoa powder to keep it from sticking and for an elegant finish. Repeat with the rest—you’ll quickly find your rhythm!

How to Serve Chocolate Mochi with Chocolate Ganache

Garnishes

To give your Chocolate Mochi with Chocolate Ganache an extra-special finish, dust the tops with a touch of powdered sugar, edible gold leaf for glam, or a sprinkle of flaky sea salt to highlight all the rich chocolate flavors. For a refreshing pop, tuck in a raspberry or a sliver of candied orange peel next to each mochi just before serving!

Side Dishes

These mochi are sensational with a scoop of green tea or vanilla bean ice cream on the side, or a strong espresso to cut the richness. For a lighter duo, try serving with a platter of fresh berries or a little matcha latte—just heavenly!

Creative Ways to Present

Showcase your Chocolate Mochi with Chocolate Ganache on a sleek black slate board or in dainty paper cups, like classic wagashi. For parties, arrange them in a rainbow line, alternate with strawberry or matcha mochi, or add mini flags as edible party favors—kids and adults alike will be utterly charmed.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Chocolate Mochi with Chocolate Ganache individually in plastic wrap and pop them into an airtight container in the fridge for up to three days. The mochi may firm up a bit but will stay deliciously chewy and fudgy!

Freezing

You can freeze assembled mochi for longer storage—simply wrap each piece tightly and freeze for up to a month. Thaw overnight in the fridge or at room temperature for about an hour before enjoying; the chocolate center will stay surprising creamy.

Reheating

Mochi is best enjoyed at room temperature. If you want to soften refrigerated or frozen mochi, take them out and let them sit for 30 minutes before serving—avoid microwaving, as this can melt the filling and turn the dough tough.

FAQs

Final Thoughts

I can’t wait for you to experience the joy of homemade Chocolate Mochi with Chocolate Ganache. Whether you’re a mochi lover, a chocolate fan, or a bit of both, this recipe is sure to become a repeat favorite. Give it a try, have fun with fillings and toppings, and don’t forget to savor every bite of that luscious, chocolatey surprise!

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