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Best Chocolate Stuffed Mochi Recipe | Quick & Fun Dessert

Indulge in the perfect blend of chewy and creamy with this Chocolate Stuffed Mochi recipe. Soft, stretchy mochi dough encases a rich and luscious chocolate filling, creating a delightful treat that’s as fun to make as it is to eat. Perfect for dessert lovers and mochi enthusiasts, this recipe is sure to impress your taste buds and anyone lucky enough to share it with you!
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 4 hours 25 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

  •  
For the Chocolate Mochi Dough:
  • 100 g shiratamako or substitute with mochiko
  • 20 g cocoa powder Dutch-processed or natural, plus extra for dusting
  • 20 g granulated sugar
  • 200 mL water
For the Chocolate Filling:
  • 200 g dark chocolate chopped into small pieces
  • 100 mL heavy cream
  • 3 tablespoons unsalted butter 42 g

Method
 

Prepare the Chocolate Filling:
  1. Heat the heavy cream and butter in a saucepan or microwave until the butter is melted and the mixture is steaming, but not boiling.
  2. Pour the hot cream mixture over the chopped dark chocolate. Stir until the chocolate is fully melted and the mixture is smooth.
  3. Refrigerate the chocolate mixture for 3–4 hours, or until firm enough to scoop into balls.
Make the Mochi Dough:
  1. In a bowl, mix the shiratamako (or mochiko), cocoa powder, granulated sugar, and water until smooth with no lumps.
  2. Pour the mixture into a microwave-safe dish lined with a damp cloth. Cover with a microwave-safe lid or plastic wrap.
  3. Microwave on high for 2 minutes, or until the mochi dough is fully cooked and sticky.
Prepare the Work Surface:
  1. Dust a clean work surface generously with cocoa powder to prevent sticking. Transfer the cooked mochi dough onto the surface.
Divide the Dough:
  1. Divide the mochi dough into 8 equal pieces. Roll each piece into a ball and flatten into a circle about 3 inches in diameter. Let them cool to room temperature.
Assemble the Mochi:
  1. Scoop about 2 tablespoons of the chilled chocolate filling into the center of each mochi circle.
  2. Gently wrap the mochi dough around the filling, pinching the edges to seal it completely. Roll gently into a smooth ball.
  3. Dust each completed mochi ball with cocoa powder to prevent sticking.
Serve:
  1. Enjoy immediately for the freshest texture. If needed, store in an airtight container at room temperature for one day.

Notes

  • Chocolate Filling Options: Use milk chocolate for a sweeter filling or add a pinch of sea salt for a flavor contrast.
  • Work Quickly: Mochi dough becomes stickier as it cools, so assemble the mochi promptly.
  • Storage: Mochi is best eaten fresh. Leftovers can be stored in an airtight container in a cool room for up to one day.
  • Freezing: Freezing is not recommended, as it may alter the mochi’s texture.
  • Vegan Adaptation: Use coconut cream instead of heavy cream and dairy-free chocolate for a vegan-friendly version.

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