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
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
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.
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.