Best Chocolate Mochi Recipes

CHOCOLATE BIRTHDAY CAKE BUTTER MOCHI

Steps:

• Make the butter mochi: Heat the oven to 350 degrees. Grease a 9-by-13-inch baking pan with butter.
• In a microwave-safe large bowl, melt the 12 tablespoons butter and chocolate chips by microwaving on high in 30-second increments, stirring and repeating as needed, until just melted.
• Add the granulated sugar to the melted chocolate and stir until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and milks.
• In a large bowl, stir together the mochiko, baking powder and cocoa powder until evenly distributed. Fold the liquid chocolate mixture into the dry ingredients, stirring until thoroughly mixed. When the batter is totally smooth, pour it into the prepared baking pan.
• Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool slightly.
• As the cake cools, make the frosting: In a bowl with an electric mixer, whip together the peanut butter and Demerara sugar until the mixture has the texture of frosting.
• While the cake is still slightly warm, spread the frosting evenly over the top. Let cool to room temperature. Just before serving, sprinkle with Pop Rocks, if using, and shower sprinkles over the top, then cut into squares and serve.

CHOCOLATE BUTTER MOCHI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Sift mochiko, sugar, cocoa powder, and baking soda together in a bowl.
• Place butter in a microwave-safe bowl. Heat in the microwave until melted, about 1 minute. Stir in chocolate chips until smooth and creamy.
• Beat coconut milk, evaporated milk, and eggs together in a bowl. Add vanilla extract. Add chocolate-butter mixture and stir until incorporated. Add to the flour mixture slowly, whisking by hand until well incorporated and no lumps remain. Pour into the prepared pan.
• Bake in the preheated oven until set, about 55 minutes.
• Cool completely before cutting, about 1 hour. Cut with a plastic knife; mochi sticks to metal.

CHOCOLATE-GLAZED MOCHI DOUGHNUTS

Steps:

• In a microwave-safe bowl, whisk together 1/4 cup sweet rice flour and 3 tablespoons milk. Microwave on high for 30 seconds, stir and then cook another 20 to 30 seconds longer or until the dough is cooked through, looks opaque and is bouncy, but not so cooked that it is dry. The mixture should still be moist. Set aside to cool slightly.
• In the bowl of a stand mixer with the dough hook attached (you can also do this by hand, but a stand mixer makes it much easier), add the remaining 1 3/4 cups sweet rice flour, 1/2 cup milk, egg, granulated sugar, baking powder, butter and vanilla. Add the cooled, cooked rice flour mixture.
• Knead the dough on low speed until the dough comes together. Increase the speed to medium and knead until the mixture is completely smooth and mixed, about 3 to 5 minutes. The dough will be sticky.
• Line a baking sheet with Reynolds® Parchment Paper.
• Sprinkle a clean surface with rice flour and scrape the dough out onto the floured surface. Sprinkle the dough with enough flour to prevent it from sticking. Roll the dough out until is it 1/2 inch thick. Cut out as many doughnuts as you can, using a 3-inch biscuit cutter for the doughnuts and a 1-inch biscuit cutter for the doughnut holes. Place the doughnuts on the prepared baking sheet as you work. Gather any scraps of dough back into a ball and roll the dough out. Cut as many doughnuts as you can and repeat the process, you should get around 10 doughnuts.
• In a heavy-bottomed pot, heat 3 to 4 inches of oil to 330 degrees F. Do not let the oil go over 350 degrees F - or the doughnut will burn before the insides are fully cooked. Fry the doughnuts in batches for 2 to 3 minutes per side. Drain onto a paper towel lined baking tray. Repeat until all the doughnuts have been fried. Allow to cool slightly before glazing.
• If dipping the doughnuts in the vanilla glaze first, do so now and let them dry on a cooling rack for 5 minutes before dipping in the chocolate glaze.
• Vanilla Glaze (optional): In a bowl, whisk together the powdered sugar, butter and vanilla. Add water, 1 tablespoon at a time, until the glaze has reached your desired consistency. Dunk each doughnut in the glaze and allow any excess to drip off. Place the doughnut on a cooling rack and repeat with the remaining doughnuts.
• Chocolate Glaze: Place the cream in a small sauce pan and bring to a simmer. Remove from the heat and stir in the chocolate until melted and smooth. Add the powdered sugar and vanilla, stirring until smooth. Let cool slightly.
• Dip or drizzle each doughnut with the glaze. Sprinkle with flaky sea salt. Eat.

DEEP-FRIED CHOCOLATE MOCHI BALLS RECIPE BY TASTY

Steps:

• Combine the sweet rice flour, cornstarch, and water in a mixing bowl.
• Turn out on table and knead to form a ball of dough.
• Grab a ping pong size of dough, create a well and fill with chocolate chips.
• Wrap the dough around the chocolate chips and form into a ball. Make sure to seal well and push out any air pockets. If you don't push out air pockets, they will pop and burst while frying.
• Deep fry until the outside is crispy and the mochi balls start floating.
• Enjoy!

CHOCOLATE MOCHI CAKE

Steps:

• 1. Preheat oven to 375 degrees. Prep 2 - 4 x 6 loaf pans by using non-stick spray.
• 2. Combine mochiko, sugar, cocoa powder and baking soda.
• 3. In a separate bowl, combine coconut milk, evaporated milk, eggs, vanilla extract and butter. Add to dry mixture, stir, till smooth.
• 4. Pour evenly into loaf pans. Bake 75 to 90 minutes, until the center does not jiggle at all.
• 5. Remove from oven onto a wire rack to cool.
• 6. When you are ready to serve, cut the mochi cake by using a plastic knife.

CHOCOLATE AND CHESTNUT MOCHI RECIPE BY TASTY

Steps:

• In a medium bowl, combine shiratamako, sugar, and water. Mix.
• Cover and microwave for 3 minutes. Let it sit for 1 minute, wrapped.
• Sprinkle your tabletop with enough potato starch to avoid sticking. Mix the mochi mixture and place on top of the starch.
• Using a rolling pin, stretch mochi out very thin (about ½ cm to 1 cm thickness).
• Set aside until it gets to room temperature.
• In a large bowl, combine heavy cream, syrup, and chocolate powder. Whip until small peaks form.
• Add the diced chestnuts and fold them into the cream.
• Slice the mochi sheet into 12 even pieces. Or depending on the cookie used for the base, make sure to have 2 cm to fold under.
• Place a spoonful of cream on the cookie.
• Place one sheet of mochi over the cream and fold under the cookie.
• Garnish with more cocoa powder.
• Enjoy!

FRIED CHOCOLATE MOCHI BALLS RECIPE BY TASTY

Steps:

• Combine the sweet rice flour, cornstarch and water in a mixing bowl.
• Turn out on table and knead to form a ball of dough.
• Grab a ping pong size of dough, create a well.
• Fill with chocolate chips. Wrap the dough around the chocolate chips and form into a ball.
• NOTE: Make sure to seal well and push out any air pockets. If you don't push out air pockets, they will pop and burst will frying.
• Deep fry until the outside is crispy and the mochi balls start floating.
• Enjoy!

CHOCOLATE MOCHI RECIPE

Steps:

• Sift dry ingredients, mochiko, sugar and baking soda in a large bowl. Melt margarine and chocolate chips together and combine with evaporated milk, vanilla extract and eggs. Mix well and stir any ingredients until it becomes a smooth batter. Then pour into greased 9x13 pan. Bake in 350 degree pre-heated oven. 45-55 min, cool, then serve. Do not refrigerate.