It seems like forever since I last made mochis<\/em> for the blog. I had even put some in my first book “Mes desserts” published by Flammarion in 2014. There was a time when I went to Japan 3-4 times a year, and I plan to go back to continue discovering this fascinating country. I suggest these chocolate mochis, which do not contain any bean paste. I work here in the microwave for a quick and easy result. A little treat for those who love the amazing texture of mochis! <\/p>\n\n

For 18 mochis :<\/p>\n\n

Ganache mochi :<\/p>\n\n

• 100g of milk chocolate<\/li>
• 90g of dark chocolate<\/li>
• 125g of cream<\/li>
• 45g of butter<\/li><\/ul>\n\n

  Cocoa mochi dough:<\/p>\n\n

  • 120g of glutinous rice flour<\/li>
  • 25g unsweetened cocoa powder<\/li>
  • 110g of sugar<\/li>
  • 285g of semi-skimmed milk<\/li>
  • 55g of soft butter<\/li><\/ul>\n\n

    Mochi powder :<\/p>\n\n

    • 100g of potato starch<\/li>
    • 25g unsweetened cocoa powder<\/li><\/ul>\n\n

      Start by preparing the ganache, even the day before. Place all ingredients in a microwave-safe container or in a water bath. Melt the whole thing while mixing well. <\/p>\n

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      In the microwave, go in 30 second increments maximum! The ganache should be smooth. <\/p>\n

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      Cover with cling film and refrigerate for at least 3-4 hours or overnight. <\/p>\n

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      Here is the glutinous rice flour you should use for this recipe. <\/p>\n

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      Put the glutinous rice flour, unsweetened cocoa and sugar in a microwave-safe container. <\/p>\n

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      Pour in the milk while stirring. There is no gluten, so no risk of having lumps. <\/p>\n

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      Heat for 2 minutes at 900w, or at the maximum of your oven, (each oven, even with the power gives different results!). The liquid must be hot. Add the soft butter and mix until perfectly incorporated. <\/p>\n

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      Then heat on maximum power minute by minute. Mix well each time. At some point, the dough will start to set in places. This is the time to break up the lumps with an immersion blender. <\/p>\n

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      The dough should become smooth again. <\/p>\n

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      Heat again minute by minute, stirring each time. <\/p>\n

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      After a while the dough will take its final consistency. <\/p>\n

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      When the dough puffs up nicely and comes to a boil in the oven, it’s time to stop. When it almost doubles in size, take it out and put a piece of cling film around it. It almost looks like a giant chewing gum! <\/p>\n

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      Let the dough cool to room temperature in this manner. Then take out the ganache. <\/p>\n

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      Prepare the mochi powder: mix the potato starch and unsweetened cocoa powder together in a container.<\/p>\n

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      Take a 30g ball of dough and place it between two sheets of baking paper. <\/p>\n

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      Roll out to a disk about 10cm in diameter. <\/p>\n

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      Scoop 20g of ganache with a mini ice cream scoop or a teaspoon and place it in the center.<\/p>\n

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      Fold the dough around the ganache. <\/p>\n

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      Then roll the mochi between your hands to seal it. <\/p>\n

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      Place in bowl of mochi powder. <\/p>\n

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      Then shape the mochi as you like: it is usually a flattened ball. Place the mochis on a sheet of parchment paper as you go. <\/p>\n

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      Set aside in a cool place and when you want to serve them, remove the excess mochi powder with your hands to leave just a thin film. They will keep in a cool place for a few days and freeze perfectly in an airtight box.<\/p>\n\n

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      Mochi au chocolat<\/h2>\n

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