Chocolate Ganache-filled Mochi Recipe

If you love chewy, chocolatey desserts with a hit of creamy richness inside, Chocolate Mochi with Chocolate Ganache is about to be your new obsession. Soft, pillowy mochi lovingly encases a silky, decadent chocolate ganache center, delivering a double dose of cocoa in every bite. This delightful treat is both impressive and fun to make—perfect for sharing or savoring all on your own!

Ingredients You’ll Need

Everything you need for Chocolate Mochi with Chocolate Ganache is probably already in your pantry! Each ingredient is chosen to create that ideal chewy texture, deep chocolate flavor, and glossy, decadent center we all dream of. Here’s what makes this dessert irresistible:

• Glutinous Rice Flour: This is absolutely essential! It provides that signature chewy, stretchy mochi texture. (Don’t use regular rice flour—look for “sweet rice flour” or “mochiko.”)
• Granulated Sugar: Adds subtle sweetness to the dough without overpowering the chocolate.
• Cornstarch: Helps give the mochi the right smoothness, and keeps it from sticking to everything.
• Cocoa Powder: Delivers a deep, chocolatey flavor and a beautiful rich color to both the mochi and for dusting.
• Whole Milk: Makes your mochi dough soft and moist—don’t substitute with water!
• Vegetable Oil: Ensures your mochi dough is easy to knead and handle without getting sticky.
• Semi-Sweet Chocolate: The main player in the ganache—choose quality chocolate for the dreamiest melt.
• Heavy Cream: Merges with the chocolate and butter to make the ganache unbelievably smooth.
• Unsalted Butter: Adds a bit of richness and silkiness to your ganache for that ultimate truffle-like treat.
• Extra Cocoa Powder: For rolling—this prevents sticking and gives each mochi a dramatic, cocoa-dusted finish.

Variations

One of my favorite things about Chocolate Mochi with Chocolate Ganache is just how adaptable it is! Whether you want to play with flavors or make it friendly for special diets, don’t hesitate to put your own spin on these delightful bites.

• Matcha Ganache: Swap the cocoa powder for matcha in either the mochi or the ganache for a gorgeous Japanese twist with earthy green tea notes.
• Vegan Option: Use plant-based milk, dairy-free chocolate, and coconut cream in the ganache for a completely vegan treat that’s just as chewy and chocolatey.
• Peanut Butter Center: Instead of ganache, fill your mochi with dollops of peanut butter for that chocolate-peanut butter combo everyone loves.
• White Chocolate Raspberry: Try white chocolate in the ganache and press a fresh raspberry inside for a fruity surprise!

How to Make Chocolate Mochi with Chocolate Ganache

Step 1: Make the Chocolate Ganache

Place your chopped chocolate, heavy cream, and butter into a heatproof bowl. Melt everything gently in the microwave (20–30 second bursts) or over a double boiler, stirring until you have a glossy, smooth ganache. Cover with plastic wrap and refrigerate for 1–2 hours, until completely firm and scoopable—you want it rollable for mochi filling.

Step 2: Shape the Ganache Balls

Scoop your chilled ganache into eight equal portions (a small cookie scoop works wonders!). Quickly roll each into a ball with your palms and arrange them on a parchment-lined tray. Pop them back in the fridge for at least 30 minutes to keep them nice and firm for easy wrapping later.

Step 3: Make the Mochi Dough

In a medium microwave-safe bowl, whisk together the glutinous rice flour, sugar, cocoa powder, and cornstarch. Pour in the milk and whisk until silky smooth—no dry pockets remain! Cover loosely with cling wrap and microwave on high for 2 minutes. Stir well, then microwave for 2–3 minutes more in 1-minute bursts, stirring in between, until the mochi looks glossy and semi-translucent (and isn’t liquidy anymore).

Step 4: Knead and Portion Your Mochi

Let the mochi cool until you can safely handle it—gloves or oiled hands help a LOT here. Add a splash of vegetable oil and knead the dough a few times until smooth and stretchy. Divide the dough into eight equal pieces, placing each onto a lined baking sheet to keep them from sticking.

Step 5: Assemble the Mochi with Ganache

Dust your hands and a clean surface with cocoa powder. Flatten a portion of mochi in your palm into a disk. Set a ball of chilled chocolate ganache in the center, then gently stretch and wrap the mochi around the ganache, pinching edges to seal. Immediately roll the finished mochi in cocoa powder so it doesn’t stick and gets that beautiful chocolatey look. Repeat for all pieces.

How to Serve Chocolate Mochi with Chocolate Ganache

Garnishes

A gentle shower of cocoa powder is classic for Chocolate Mochi with Chocolate Ganache, but you can get playful too! A dusting of powdered sugar, a sprinkle of freeze-dried raspberries, or even a few toasted sesame seeds make for lovely (and tasty) finishing touches. If you’re feeling extra, add a drizzle of dark chocolate over the top for pure decadence.

Side Dishes

These mochi pair beautifully with something to sip—think a matcha latte, strong espresso, or even a bold black tea. For a dessert spread, serve them alongside fresh berries, fruit sorbet, or crisp butter cookies to balance the rich, chewy chocolate notes.

Creative Ways to Present

Arrange your mochi in colorful paper cups on a pretty platter, or nestle them in a glossy bento box for an eye-catching, gift-worthy look. For parties, serve on skewers or with mini dessert forks. If you’re hosting, go the extra mile and set up a “mochi bar” with bowls of coconut flakes, sprinkles, or edible gold to let guests add their own personal flair.

Make Ahead and Storage

Storing Leftovers

Once assembled, Chocolate Mochi with Chocolate Ganache should be kept in an airtight container in the refrigerator. They’ll stay beautifully fresh and chewy for up to 3 days—more than enough time to sneak a little treat (or two) whenever the craving strikes!

Freezing

Want to make a batch ahead? Mochi with ganache freezes surprisingly well! Freeze in a single layer until solid, then transfer to a zip-top bag. Thaw in the fridge before serving for an equally delicious, chewy experience. Perfect for emergency chocolate moments!

Reheating

You don’t really need to reheat Chocolate Mochi with Chocolate Ganache—just let them come to room temperature for the best texture. A quick 5-second zap in the microwave (not any longer!) can restore some softness if your mochi gets a bit too firm from the fridge.

FAQs

Final Thoughts

I hope you’re as excited to try Chocolate Mochi with Chocolate Ganache as I am to share it with you! These chewy, chocolate-filled beauties are a joy to make and even more delightful to eat. So gather your ingredients, invite a friend or two, and treat yourself to this irresistibly decadent mochi—you really deserve it!

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