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Chocolate Truffle Mochi Recipe

Japanese Americans may have assimilated well into western culture, but they did not abandon their culinary heritage. Instead, they have created new dishes blending traditional Japanese ingredients with those of other cultures. Mochi is a fine example of this.

Because I love chocolate, I couldn’t resist coming up with this chocolate truffle mochi. Cocoa-flavored mochi wrapped around a rich chocolate truffle then dusted with more cocoa powder. Gift worthy, if you can share.

Chocolate Truffle Mochi Recipe

2 cups mochiko flour
4 Tbsps butter
1 cup cocoa powder, divided use
1 3/4 cups milk
1 1/2 cups granulated sugar
2 tsp. vanilla extract, divided use
3 cups dark chocolate chips
1 can sweetened condensed milk

First, make the chocolate truffles: In the top of a double boiler, heat the sweetened condensed milk over medium-low heat. Pour in the chocolate chips. When the chips are melted and blended into the milk, remove from heat. Add 1 tsp. vanilla extract and stir. Allow mixture to cool slightly. Using a small scoop, form little balls (about ˝ inch) and place on a wax-paper lined cookie sheet. Freeze until ready to use.

Then, make the mochi: In a small pot, blend together the butter, sugar and 1/2 cup cocoa powder. Whisk in the milk, stirring constantly. Bring this mixture to a boil. Then, remove from heat and add in mochiko flour, stirring to avoid lumps. Return to heat and cook for 10 minutes, stirring constantly. Remove from heat. Add 1 tsp. vanilla extract and blend in. Allow to cool for about ten minutes.

Coat a clean work surface with cocoa powder. Pour on the cooled mochi (should still be pliable and just slightly warm. If it is too hot, it will melt the truffles!) Remove truffles from freezer. Pinch off a bit of mochi and roll into a ball, flatten with palms and then place a truffle in the center. Wrap the cocoa mochi around the truffle and seal carefully by pinching the mochi together. Roll lightly in cocoa powder and place this seam side down on in a paper cupcake or candy liner. Continue until all truffles are wrapped in mochi. Cover with plastic wrap and refrigerate until completely cooled. Then, remove from the refrigerator and store covered.

You can make them any size you like or add additional flavors to the truffle mixture such as coffee, orange liqueur or even wasabi powder. Surprise your mochi-loving friends with this rich and decadent chocolate treat with an Asian flair.

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