Mint Chocolate Daifuku

Heat the heavy cream on the stovetop or microwave until simmering.

Pour the heavy cream over the chopped dark chocolate.

Wait a few minutes for the chocolate to melt, then stir to mix.

Pour the chocolate into a shallow pan and press cling film directly on top of the surface. Put in the fridge to set, at least one hour.

When the chocolate is firm, but soft, divide into 8 spoonfuls. Place the spoonfuls of chocolate onto a nonstick surface like cling film or a silicone mat and put back in the fridge to harden a little more, 20-30 more minutes.

Roll the spoonfuls into balls with your hands. Roll the chocolate balls in cocoa powder or sprinkles to coat. If time allows, put the truffles in the freezer before making the daifuku.

Get your steamer ready. I use a deep frying pan with a steamer rack set inside.

Mix mochiko, sugar, water, mint extract, and food coloring (if using).

Steam for 15 minutes.

Divide cooked mochi into 6 sections. Roll out each section into a 3-4 inch circle, using potato starch to keep the mochi from sticking. Allow the mochi to cool slightly before attempting to wrap the chocolate.

Wrap each chocolate truffle in mochi very quickly to avoid melting the chocolate. I tend to roll out the mochi to a larger circle than needed and then pinch off the excess after wrapping the chocolate. That way I spend less time trying to mold and pinch the ends of the mochi in my hands.

Reshape the daifuku by rolling in the palm of your hands as needed, but otherwise try to handle them as little as possible. Daifuku can be stored at room temperature for 2-3 days.