CHOCOLATE AND CHESTNUT MOCHI RECIPE BY TASTY

Chocolate And Chestnut Mochi Recipe by Tasty image

Provided by Stevie Ward

Yield 12 servings

Number Of Ingredients 9

1 cup shiratamako flour
⅔ cup fine sugar
1 cup water
potato starch, or cornstarch
1 cup heavy cream
1 tablespoon chestnut syrup, (syrup in the canned chestnuts)
2 tablespoons chocolate powder
4 cans chestnut, canned, diced
12 butter cookies

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!