Mochi Chocolate Ganache (Print Version)
# Ingredients:
→ Mochi Base
01 -
15g (2 tbsp) cornstarch
02 -
15g (2 tbsp) cocoa powder
03 -
240ml (1 cup) whole milk
04 -
1 tbsp vegetable oil
05 -
48g (1/4 cup) granulated sugar
06 -
150g (1 cup) glutinous rice flour
→ Ganache Filling
07 -
30g (2 tbsp) unsalted butter
08 -
225g (7.9oz) semi-sweet chocolate, chopped into pieces
09 -
120ml (1/2 cup) heavy cream
→ Coating
10 -
60g (1/2 cup) cocoa powder for dusting
# Instructions:
01 -
Blend chocolate, cream, and butter until smooth, then pop it in the fridge covered for 1 to 2 hours. Roll into 8 balls and chill once more.
02 -
In a microwave-safe bowl, whisk together rice flour, sugar, cornstarch, and cocoa powder. Slowly stir in milk until no lumps remain.
03 -
Cover and microwave for 2 minutes, give it a stir, and heat again for another 2 minutes till it looks stretchy. Add oil and knead till it's smooth.
04 -
Split mochi dough into 8 pieces. Flatten each, put a ganache ball in the middle, and pull the dough up around it. Pinch to seal tight.
05 -
Roll each mochi ball in cocoa powder until it’s completely covered.
# Notes:
01 -
Tastes best eaten within 24 hours
02 -
Store in the fridge
03 -
Warm up to room temperature before eating for a softer bite