Makes about 12 Mochi
For the Ganache Middle –
- 200ml Double Cream
- 100g Dark Chocolate
For the Mochi Dough –
- 100g Glutinous Rice Flour
- 60g Caster Sugar
- 1/2 tsp Fine Salt
- 150ml Water
- Potato Starch for Dusting
- Cocoa Powder for Dusting
- The Day Before Making. Heat the cream in a small saucepan and bring to a boil. Take off the heat and pour over the chocolate in a bowl. Leave for a minute before stirring, mix until all the chocolate has melted. Leave to cool completely, before transferring to the fridge overnight.
- Take the ganache out of the fridge, using teaspoons, roll the mixture into 1.5cm diameter balls of ganache. Place on a plate and chill, while the dough is made.
- In a microwave-safe bowl, combine the flour, sugar, salt and water. It will look like slurry, not a dough. Microwave the mixture for 2 minutes at 600 watts. Give it a stir, then heat for another 1 minute. Take the dough out, you’re looking for the dough to turn translucent. Give it 10-second bursts until that is achieved.
- Dust a work surface plenty of potato starch and using a wet spatula, remove the dough on to the dusted surface. Dust the surface of the dough with potato starch too. Work the dough while still warm, careful not to burn yourself. Roll the dough out to 3mm thickness and using an 8cm round cutter, cut out dough rounds.
- Take the ganache balls out of the fridge, dust excess potato starch off the dough and stretch the dough to surround the ganache, pinching the edges to seal. Place the ball, seam side down. And repeat with the rest of the dough and ganache.
- Remove the excess potato starch and dust with the cocoa powder. Enjoy!
- Category: Chocolate, Sweet Treats
- Cuisine: Japanese