- 1/2 cup chopped dark chocolate
- 1/3 cup almond milk*
- 1 tbsp tahini (optional)
- 1 cup glutinous rice flour
- 3 tbsp sugar
- 2 tsp cacao powder
- 1/2 cup water
- 1/4 cup full-fat coconut milk
- 1/4 tsp vanilla extract
- cornstarch or potato starch
- 3 tbsp cocoa powder for dusting
- Start by preparing the filling. Place the finely chopped dark chocolate into a bowl and set aside.
- Heat the almond milk in a saucepan over medium heat. Once it has come to a boil, pour into the bowl, over the chocolate chunks. Add the tahini if using, and whisk until the chocolate is fully melted and everything is combined. Cover with plastic film and refrigerate for about 2 hours, or until the ganache is firm.
- Once firm, scoop out about 1 teaspoon balls of ganache and place them on a plate lined with parchment paper. Keep in the refrigerator. You will transfer it to the freezer for about 10 minutes just before wrapping them to make the balls harder and easier to work with.
- In a mixing bowl, whisk together the glutinous rice flour, sugar, cacao powder, water, coconut milk, and vanilla. The mixture will be liquid but will thicken once cooked. Transfer to a glass or ceramic bowl/dish.
- Steam for about 20 minutes. To steam, I recommend you fill a large pot with about 2 cups of water, then place a metal basket inside the pot and place your bowl on it. Cover with a lid wrapped with a kitchen towel (to prevent water from dropping into the mochi dough).
- After 20 minutes, you should have a very sticky dough. Let it cool a few minutes, then cover with plastic film to touch and refrigerate for about 2 hours, or until cold. If the dough is warm it will not be easy to work with and could melt the chocolate ganache.
- To assemble: place the balls of ganache in the freezer for about 10 minutes. Dust your working surface with cornstarch. Scoop out about 1,5 tbsp of mochi dough and place on the cornstarch surface. Slightly flatten into a round and dust with more cornstarch so it’s not too sticky.
- Place a ball of ganache in the center of the mochi round. Wrap the dough around the ganache and pinch the edges to seal. You can use plastic film to handle the dough if it’s too sticky. Dust off excess cornstarch, and place your mochi on a plate line with parchment paper. Repeat with the remaining dough and ganache. Dust with cacao powder, cover with plastic film, or place in a airtight container and refrigerator for at least 2 hours before enjoying!
- You can enjoy mochi straight from the refrigerator or leave it out for 5-10 minutes before eating. Mochi is best eaten the same day but will keep for up to 2 days in the refrigerator.
If you want a slightly firmer chocolate ganache, use 1/4 cup of almond milk instead of 1/3 cup. Feel free to use your favorite plant-based milk (cashew, soy, oat milk, etc).
If you want to halve the recipe, keep the same steaming time for the dough.
- Serving Size: 1
- Calories: 71
- Sugar: 4.6g
- Fat: 2.3g
- Carbohydrates: 13g
- Fiber: 0.4g
- Protein: 1.2g