Chocolate Truffle Mochi

5 from 3 votes

Chocolate Truffle Mochi feature mochi stuffed with a rich chocolate truffle and rolled in cocoa powder. Make these delicious Japanese sweet treats for your friends and family this holiday or just enjoy them on your own at home!

Prep Time27

Cook Time6

Total Time33

Course: Sweets

Cuisine: Japanese

Diet: Vegan, Vegetarian

Servings: pieces

Calories: 24kcal

Author: Kathleen Higashiyama

Equipment

Ingredients

2 cups mochiko
4 teaspoon cocoa powder plus more for dusting
2 cups water
¾ cups sugar
24 dark chocolate truffles frozen
potato starch
food coloring Optional. If you use food coloring, 3 drops will do. As you mix it, the color deepens.

Instructions

Mix mochi dough - Mix Mochiko, 4 teaspoons of cocoa powder, sugar, and water until smooth. Lightly spray a microwavable glass or ceramic baking dish with cooking spray or wipe with neutral cooking oil. This helps prevent the mochi from sticking to the bowl. Pour in mochi batter.
2 cups mochiko, 4 teaspoon cocoa powder, 2 cups water, ¾ cups sugar, food coloring
Cook mochi - Microwave for 3 minutes at 600 watts. Remove mochi mixture from the microwave and mix with a silicone spatula or rice paddle. Microwave for an additional 3 minutes. Remove from microwave and knead the mochi with a silicone spatula or rice paddle in the bowl until smooth. The dough will be pliable and sticky.
Stuff mochi - Dust a clean, dry working surface with potato starch. Dust your hands and a knife with potato starch to make them non-stick. Transfer the mochi from the bowl onto the potato starch. Use knife to cut mochi into workable pieces, one at a time. The mochi will be hot, so put the piece of mochi on the potato starch to lightly coat it before picking it up with your hands to shape it. Form a disc, place the truffle into the center of the disc, then fold sides over the truffle. Make sure it is sealed so the chocolate won't leak out. Roll each sealed mochi in cocoa powder, then place each mochi in a cupcake liner to keep the mochi from spreading and sticking.
potato starch, 24 dark chocolate truffles

Video

Notes

Alternative

If you prefer to make a less chocolatey mochi, omit the cocoa powder from the recipe and just mix the mochiko, sugar, and water to make the mochi dough. At this point you can use food coloring if desired. If you use food coloring, 3 drops will do. As you mix it, the color deepens.

Storage

Best enjoyed fresh, but you can store these rice cakes in an air-tight container for up to 3 days. Do not store these mochi in the refrigerator or they will become hard and dry out. When you are ready to eat them again, you can eat them as is or you can microwave them for 7 seconds if you want the chocolate melted in the center.

Top Tips

Give them as a gift - Chocolate Mochi are a great treat for neighbors and friends during the holidays. Just place them in an air-tight container and place each mochi into an individual cupcake wrapper (so they don't stick together).
Freeze truffles beforehand so they won't melt too much in the hot mochi.
Don't cool the mochi too long before adding the chocolate or the truffles won't melt enough.
Use parchment paper as your work surface and sprinkle potato starch on top to make for each cleanup.

Nutrition