CHOCOLATE AND CHESTNUT MOCHI RECIPE BY TASTY
Here's what you need: shiratamako flour, fine sugar, water, potato starch, heavy cream, chestnut syrup, chocolate powder, chestnut, butter cookies
Provided by Stevie Ward
Categories Desserts
Yield 12 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 249 calories, Carbohydrate 34 grams, Fat 12 grams, Fiber 0 grams, Protein 2 grams, Sugar 18 grams
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