Tuesday, October 27, 2009

Dark Chocolate Truffle Mochi



I had this idea of making mochi with dark chocolate truffles many months ago. I always have a good idea but someone else conceives it later on. It happens all the time. I do have a great plan which always ends up being done by somebody else. But different flavors of mochi are available in Japan for many years now, so there’s nothing new with what I’m doing. There’s this baker’s fair at the Powerplant Mall and I was able to taste a sample of mochi with Belgian chocolate truffle by Dezato Café. But despite of that, I will still make my own chocolate mochi to be enjoyed here at home.



After making a few batches of a traditional daifuku, I am all set to try new flavors and I want to start with chocolate truffles. These truffles are easy to make because they are directly coated with cocoa powder instead of smothering them first with some tempered melted chocolate. Although you can always do that if you like but I find it’s not necessary for this mochi. I’m making a basic chocolate ganache and if you want to add other flavorings, go ahead.



Shaping truffles in the middle of the heat most especially in a warm kitchen is a pain to do so I always dip my hands in iced water, pat my hands dry and shape the truffles. I do that several times, otherwise the chocolate will really melt in my warm hands. I also do them in batches, chilling the chocolate mixture again before proceeding to shape the truffles.



Make sure that the truffles are well chilled before wrapping with the mochi dough. Actually, I allow the dough to rest after flattening and dividing it or else the truffle will just melt very quickly. The dough is still easy to manage. Since I live in a tropical country with very warm weather, I chill the mochi in the fridge before eating them.



When you’re not eating them right away, store them in containers and then into a cool, dry place like the coolest room in your house. Any type of mochi, including the daifuku is quite fragile to handle because aside from having a very short storage time, you have to handle them with care. They taste better when you eat them on the same day they are made. But food safety should be kept in mind. We’re working with glutinous rice flour and they could become rancid quite quickly. But I doubt that someone making mochi would actually save some for tomorrow. But if you are unable to finish the whole batch of mochi, you can always refrigerate them. But they are best consumed within 2 days.



The only thing that I'm not satisfied is how the mochi balls are not properly coated with the cocoa powder. Dusting the mochi balls with cocoa powder that way after shaping them doesn’t give them the best visual appeal. So, brushing off the excess cornstarch would definitely be a great idea and lightly moistening the finished chocolate mochi with a little bit of water will also help allow the cocoa powder to adhere much better. But I didn't do that. I just coat it well with the cocoa. But they do definitely taste great. Just be careful when eating them, they are quite addictive.



Dark Chocolate Truffle Mochi

Makes 16 pieces

Chocolate Truffles
250 (about 8 oz) grams good-quality dark chocolate (about 70% cocoa solids)
2 tbsp unsalted butter
½ cup heavy cream
2 tbsp rum (optional)
1 tsp vanilla extract (optional)
½ cup cocoa powder

Mochi Dough
1 cup glutinous rice flour
¼ cup raw sugar, natural cane sugar (or white sugar)
2/3 cup water

cornstarch, potato starch or rice flour, for dusting

cocoa powder, for coating

To start the chocolate truffles, first chop the dark chocolate by using a bread knife. Cut the butter into smaller pieces. Combine the chopped chocolate and the butter into a large bowl. Then, in a small saucepan over medium heat, bring the heavy cream just to a boil. Remove from the heat immediately. Pour the cream into the chocolate along with the rum and vanilla, if using and stir until the mixture is completely smooth.

Transfer the mixture into a glass baking dish. Chill for 30 minutes or until the ganache is firm enough to form a ball.

To shape the ganache, prepare the cocoa powder for dusting and a plate with parchment paper. Bring out the chilled ganache, and with a spoon, scrape the ganache to about the size of a teaspoon. Then shape the ganache with the palm of your hands into balls. Place in the parchment-lined plate. Make 15 more pieces of ganache balls and chill while you prepare the mochi dough. Store the leftover ganache in a covered container in the fridge.

To prepare the mochi mixture, combine the flour and sugar in a heatproof glass bowl. Stir to combine. Then add the water slowly and mix with a spatula or wooden spoon and stir until the rice flour has dissolved. Cover the bowl with saran wrap.

To cook the mochi mixture, place the bowl in the microwave oven and cook for 2 minutes on high. Then, with a wet silicone spatula, stir the dough and put it back in the microwave oven for another 2 minutes until the mixture is very thick and translucent.

Some people cook the dough up to 6 minutes. But that depends on your microwave oven.

To steam the dough, place the bowl in a prepared steamer and cover with cloth. Steam the mixture for about 12-15 minutes, stirring once or twice until the dough is thick and translucent.

When the mochi is ready, scoop out the dough with wet silicone spatula onto the floured surface. You can also use two wet large spoons to transfer it.


You can use less dusting than the photo above.

Then, dust the mochi mixture with more rice flour. With two floured hands, flatten the dough into a rectangular shape. Be careful the dough is hot. Then cut the dough with a pastry scraper into 16 equal pieces.

To make the chocolate mochi, grab a piece of dough and stretch the sides. Brush off the excess flour from the dough using a pastry brush. Then place one piece of ganache ball in the center, gather the dough and press together to seal. Dust the excess flour/starch from the mochi and coat with cocoa powder.

Place the chocolate mochi seam side down on a plate. Repeat with the rest of the chocolate mochi.


Welcome back to my kitchen

If the chocolate mochi is quite soft to the touch, chill them first before eating. Serve mochi at room temperature with vanilla rooibos tea.

Note:

I shape all the ganache mixture into truffle balls and store them in the fridge. That way, they're ready to go.

Make sure to drop by Rouxbe Online Cooking School Test Kitchen to check out my Daifuku recipe.

Enjoy.

61 comments:

  1. Wow! These look so delicious and wonderful! Takes a bit of time but what an outrageously fabulous treat!

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  2. my gosh....I just can't take my eyes off these beautiful choc mochi balls! I'm dooling over them:o). I love rum & choc....mmmm. Divina, you have excelled in making mochi balls. Thanks for sharing.

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  3. What a cute idea!! They really look like chocolate truffles... You should sell these - I think they would be a hit.

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  4. mmm,delicious!it looks amazing!i have rooibos tea,but this candies...i don't have enough time for ...but the dreams come true ,someday,may be!

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  5. These looks great and sound delicious. Would not have thought about this one for mochi. Thanks for giving me an idea with what to do with all this chocolate we have.

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  6. 2 of my favourite things combined !!! out of here!!! yummy

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  7. Now I really want to make mochi! Amazing!!

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  8. These look sooooooooooooooooooooo good! I want, I want! Great recipe!

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  9. So Creative! Truffle & Mochi~great combo :)

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  10. I would so love to make (and eat!) these. Thanks for the step-by-step photos: they make it easier to see how the chocolate is wrapped in mochi. I'm about to have my first cup of coffee this morning and I wish I could have just one of these right now!

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  11. Totally worth it. I will make some once my new kitchen is ready. Thanks for making it. Now Ive got a recipe to follow.... ;)

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  12. that looks absolutely amazing, tempting and fun to make :)

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  13. Those are beautiful, I love,love the idea. I Love the rum in those, a great combination with chocolate:)

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  14. Yum - and your photos are wonderful (as always).

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  15. These are so divine! I'm impressed with the effort you put into the chocolate mochi balls. What a successful creation!

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  16. oh my goodness! you are killing me here, these truffles look amazing and I love dark chocolate so I imagine I'd be nibbling on a few of these :)

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  17. @ Jamie - Thank you. It did take time but it was worth it.

    @ Mary - Still needs practicing but thank you very much. :)

    @ Trissa - I'm actually thinking of selling it. Maybe I should open a Mochi Tea Bar :)

    @ Alison - hope you can make these when you have the time soon. Love rooibos tea.

    @ Michael Gilmore - thank you. You can definitely do this. :)

    @ 3 hungry tummies - mine too. :)

    @ Ellie - thank you. Make them soon.

    @ Tangled Noodle - hope the photos are clear enough from my kitchen. :)

    @ Penny - I was actually waiting for you to make it. But you're welcome.

    @ frockandfork - thank you. they're fun to make.

    @ Laura - thank you. I didn't add the rum though. :) I will add it soon.

    @ Tasty Trix - thanks Tracey. :D

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  18. I can't wait to try my hand at mochi. What a beautiful treat! Your photos are gorgeous, as usual.

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  19. Mochi mochi mochi...how I love the sound! These are over the top gorgeous! Chocolate nirvana!!

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  20. These look absolutely delicious!

    Don't worry about if someone has done it before, unfortunately it's a very rare thing to do something no one has ever done at some point. The fact that you do it yourself is a wonderful thing and should be shared with others as many don't have the means or the courage to give it a try :)

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  21. Wow, those sound totally scrumptious! I would so love one right now! YUM!

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  22. These look goooooooooooooood. MMMMMMMMMMMM

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  23. Wow, is this the daifuku you mentioned yesterday Divana? I'd love to try this for sure. I love the chocolate truffle fillings. Sure beat the red bean paste:)

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  24. Pretty! I've never had mochi, but these look darn tasty!

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  25. Yum... Wish I had made these instead of my macaron failures :)

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  26. Divina, this is absolutely divine! I loved how you coated with cocoa powder - a great blend of the eastern and western flavors!

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  27. Anything chocolate is great for me! Lovely photos, as usual. Now I want some chocolate!

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  28. I'm officially jealous of your genius. These look like, well, dinner to me!

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  29. Fantastic job Divina (although I knew you'd make gorgeous mochi). Wonderful work getting them so small and truffle like. I'd imagine that would be a challenge! :)

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  30. I like chewy doughy desserts. They look really delicious. I'm a terrible baker, but want to try these one day.

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  31. Thanks for your tips of making truffles in the summer time. I made some last Christmas and they were almost a disaster. Way to sticky and humid. Will need to try again.

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  32. Wow! you got a lot of comments here! That's great! Those mochi looks good! Love the japanese video on Twitter! So funny!! Hey, I send you a badge to put up on your post for tomorrow (Wed.)... hope you will get it in time! Sorry I forgot to send it to you sooner :o)

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  33. I just made some a few minutes ago with ur recipe. It was SUBLIME!!

    I never thought that glutinous rice flour would go SO well with ganache..absolutely amazing !! although I did try once by filling glutinous(raw) dough with chocolate bits , rolling them into little balls and then boiling them and then coated with shredded coconut. The dough had a pandan flavour though.

    they were good but nt as good as gananche! anyway what cld be better than ganache?!! :))

    I wld like to ask you tho... is it alright to let the dough cool first b4 putting in the ganache? or will it b too difficult to handle?

    I cld hv tried of course bt I was at the time more keen on completing the truffles according to ur method rather than experimenting. Please advise.Tq so much)

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  34. @ Cookin' Canuck - Thank you.

    @ Ravenous Couple - thank a lot.

    @ Deeba - thanks a lot. Love saying the word.

    @ Rochelle - thanks for your kind words. :)

    @ 5 Star Foodie - thank you.

    @ Steve - they taste awesome too.

    @ CheapAppetite - Actually no. I was making the one with the red bean paste, then this one.

    @ Tasty Eats at Home - hope you try this soon.

    @ Jen - If only I could pass it you. I'm proud of your macaroons. At least you've tried.

    @ Experimentalculinarypursuits - thank you.

    @ Kamram Siddiqi - I could mail it to NY. :)

    @ The Scootabaker - haha. I actually ate a lot yesterday, I couldn't eat dinner.

    @ Lorraine - Actually, they're not that small yet. A little bit smaller than the daifuku but not yet truffle-like small. I should try that.

    @ Eleanor - I'm sure you can do this.

    @ Julia - I had a hard time yesterday because of the weather. The iced water helped. :)

    @ Mare - Thank you. I forced them to comment. :) Just kidding. The youtube video was really funny.

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  35. @ Zerin - Wow, that was fast. I'm glad you like it. I would let the dough cool down after cutting them into pieces. Because when I put mine, it was still more than warm and it softened the ganache. Cool down for about 5 minutes but not too long. I hope that helps. :) I wonder what you did though.

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  36. Oh tq for answering so quickly Divina. I filled with ganache while it was still warm and of course the ganache melted and so the truffles were not as round as I wanted them to be.so Iput them in teh fridge and they firmed up some. I gave my kids when they came home and they liked it too but were asking for a sweeter coating on the outside instead of cocoa powder.I was thinking of using cinnamon sugar ...ill be making some more tonite (the ganache ) n then tmorrow ill make the dough again...i really like this..I will probably post this on my blog too if my the photos turn out ok :)) will link n credit u of course!

    Oh another thing..I actually had to reduce the water to 1/2 cup instead of 2/3 cos 2/3 water made the dough too too soft. I think its just the quality of the flour I used. Maybe a little different frm urs. Oh and I did not use a microwave..i cooked it on the stove and then steamed it. Worked out fine... tq again for sharing ur recipe :))

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  37. Wow, those look truly amazing and decadent! I am impressed! Fabulous photos as well!

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  38. @ Zurin - sorry I misspelled your name earlier. I understand the sweeter coating. My older brother says it lacks sweetness but the rest of the family likes it bitter and that's what my intention is. Let me know how it goes with cinnamon sugar and how the kids react with the new coating.

    That's fine. Some recipes say the dough is made of 1 cup water to 1 cup flour and I have to reduce mine too. I had problems with the dough being too soft and didn't enjoy eating it.

    I would love to see your chocolate truffle mochi on your blog. You have great recipes in there too. :)

    @ JennDZ - Thank you Jenn!

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  39. These look amazing! Great job :)

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  40. dark chocolate and mochi! oh, you're killing me. that looks so good, i'm drooling...

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  41. Loving those chewy mochi deserts! Check out one of mine too. I will be your regular reader now, because I am a big fan of Japanese cooking.

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  42. @ Karine - Thank you very much.

    @ Short and Bald - I'm sure you will drool. Chestnut would be next.

    @ Lazy_Ducky - thank you very much. They're fun to eat.

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  43. I did it Davina! :))) i have posted the truffles on my blog. They are quite beautiful. Im so pleased :)TQ again.

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  44. What a fantastic idea! My husband loves mochi but I hate the traidtional red/azuki bean filling so this would be a perfect compromise!

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  45. @ Zurin - That's great. Are you kidding, your mochi is more than beautiful. You're so welcome. :)

    @ gourmet traveller - I think your husband would love this. My brother in law likes the red bean than the truffles.

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  46. What does this taste like... it is such a novel idea... where did you come across it?

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  47. @ A Canadian Foodie - Thank you. It tastes like chocolate truffle but with some added texture from the glutinous rice dough. I was eating daifuku (mochi with adzuki bean paste) few months ago also on the blog and I thought it would be great to stuff it. I realized that this filling is already popular in Japan. Then, I saw that someone is already selling this chocolate truffle mochi. So, not really my original idea. :)

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  48. That was a brilliant idea! I'm not sure if you know but in Japan its tradition for women make homemade chocolates to men as a confession of love (that's such a direct translation!) So I'm always looking for a cool idea for Valentine's Day chocolates to give my boyfriend! Looks like I found it!

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  49. @ Anncoo - thank you. It's a match made in heaven.

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  50. Divina, these are beautiful. I've never made or tasted these before, would love to give them a try! Great pictures!!

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  51. You are a genius! I just love this combination! Ah, I can't wait to try it out. It looks SO good. The beauty of this blinded my eyes.

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  52. I absolutely love this dough,and with chocolate truffles is even better.

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  53. I've tried mochi twice and to me, its an interesting texture. I love the idea of adding chocolate-a perfect way to entice westerns to an eastern tradition :)

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  54. @ Jenn - Thanks for the info. I didn't know that.

    @ Diana Bauman - Thank you. They are great. You will love them.

    @ Rylan - thank you so much.

    @ Anna - We're both chocolate lovers. :)

    @ Rachel - thank you.

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  55. Thank you so much Divine...this post and recipe inspired me to make my "Tiffany" color mochi for the proposal!

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  56. @ Ravenous Couple - Congratulations in advance and I hope to see that "Tiffany" color mochi of yours. :)

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  57. Wow! Your mochis look really yummy!

    Just in case you don't have the time to make some this season, ETREET is offering P220 for One Box of Mochi of Your Choice and another Box of Surprise Mochi (P440 Value) frmo Dezato. Really great deal! Just go to the Etreet site to avail.

    Happy holidays!

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  58. Hello !
    I just finished few mochis with your recipe ! To begin it was complicated to find the rice flour in my little town but I did it !

    I was a little scared to fail my mochis, first because I'm not english so I needed to translate your recipe ahah !

    But well, I'm pretty proud about them. My difficulties were when I needed to "create the mochi". It is difficult to wrap the chocolate balls into the pastry especially because the chocolate melted ! I only succed to do 5 pretty nice mochis but they are delicious when they are cold (summer days !.

    The last difficulty was to wash the dishes ! The pastry is horrible to wash... xD

    I want to thank you very much for your recipe and I will try it again in a few days!

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