Chocolate Stuffed Mochi (Nama Choco Daifuku)
Nama choco daifuku is the chocolate stuffed mochi of your dreams. Wrapping chocolate ganache is soft chocolate mochi requires practice, but it makes a special treat.
- Prep time
- 10 min
- Cook time
- 4 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 g shiratamako (can sub mochiko)
- 20 g cocoa powder (dutch processed or natural, plus more for dusting)
- 20 g granulated sugar
- 200 mL water
- 200 g dark chocolate (chopped in small pieces)
- 100 mL heavy cream
- 3 tbsp unsalted butter (42g)
Instructions
- 1
To Make the Chocolate Filling
- 2
Heat heavy cream and butter together either on stovetop or in the microwave until butter is melted and the mixture is steaming, but not bubbling.
- 3
Pour hot cream and butter over dark chocolate and stir until chocolate is melted and everything is homogenous.
- 4
Place chocolate in the fridge and let chill until firm, which may take 3-4 hours. When chocolate is firm enough to scoop into balls and hold its shape, it's ready.
- 5
To Make Chocolate Mochi Dough
- 6
Mix shiratamako, cocoa powder, sugar, and water until well combined and no dry lumps of flour remain.
- 7
Transfer batter to a microwave safe dish lined with a wet dishcloth. Fold the ends of the dishcloth over the batter, cover with a microwave cover or plastic wrap and microwave on high for two minutes or until mochi dough is cooked through.
- 8
Sprinkle your work surface with cocoa powder to prevent the mochi from sticking.
- 9
Set your mochi onto the work surface and cut into eight equal pieces.
- 10
Roll or pat each piece into a flat circle about three inches in diameter, and let them cool to about room temperature.
- 11
Using a spoon or 2 tbsp cookie dough scoop, scoop balls of chocolate filling directly into the center of your mochi dough circle. Quickly but gently wrap the mochi dough around your filling to form a ball and pinch the edges shut. Dust with more cocoa powder to set and prevent sticking to the surface or to each other.
- 12
Repeat this process with the remaining seven mochi pieces. You will have leftover chocolate filling which you can use as a dip or frosting. Daifuku should be eaten the day it is made but leftovers can be kept in an airtight container in a cool room for one more day.