![]() ![]() Place the bowl of mochi in a steamer over medium-high heat. I promise that the rice flour soaks up a lot of the water right now, and it’ll all come together after you steam it. The mixture might seem a little thick, especially if your brain is trying to correlate this texture to what you know mochi is like. In a heat-proof bowl, combine the glutinous rice flour with water, and a little sugar and salt for seasoning. While the chocolate ganache is cooling, start on the mochi. If you tried to roll these into balls right now, you’d end up with a chocolate hand mask rather than truffles. Once the mixture looks homogeneous – no more solid bits of chocolate, no liquidy cream floating around – and it’s dark and shiny, it’s ready to be chilled for a few hours in the fridge to firm up. You probably don’t want to deal with chunks of chocolate that refuse to melt down, and you definitely don’t want scorched and lumpy ganache. These two steps ensure that when two become one (no, I haven’t been binging Spice Girls…), the chocolate melts evenly as well as gently. I like using the microwave for this step, or alternatively you can also heat the cream over the stove. Start by chopping the chocolate roughly, and heat the cream up until steaming. The ganache needs to chill for a bit before you can roll the truffles anyways. ![]() Let’s start by making the chocolate truffles first. I can also imagine how good a dribble of espresso would be, so long as you take out the same amount of cream or water (extra liquid will throw off the texture of the truffles/mochi/both!). I didn’t add any extra flavoring to the chocolate ganache or to the mochi, but feel free to infuse some orange zest into the cream, or add a few drops of almond extract into the mochi if that’s your vibe! Make sure that you’re using glutinous rice flour (also called sweet rice flour or mochiko) and not rice flour – the latter won’t give the same chewy, dense quality that glutinous rice flour will. There isn’t any substitute for this ingredient, so I wouldn’t recommend trying to game the system sneak in some tapioca starch instead. This is the key ingredient for anything chewy and mochi-like, from baked black sesame mochi to soupy tong1 yuhn4 to savory wu6 tau4 gou1 (taro cake). I probably wouldn’t recommend white chocolate, though again, you do you. That being said, my go to is dark chocolate (this recipe was developed using 72% chocolate) to make sure that the final dessert isn’t too sweet. ChocolateĪny chocolate you like works here. Most of these ingredients are pretty self explanatory, so let’s focus on the chocolate and the glutinous rice flour. This chocolate mochi features soft and chewy mochi stuffed with a creamy chocolate truffle! Ingredients
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