Chocolate mochi

Method

1. 1

   Preparation of chocolate ganache

2. 2

   Melt the chocolate cut into pieces in the bath-marie. In parallel, heat the liquid cream in a small saucepan until the first simmering. Pour it over melted chocolate, mix thoroughly to get a smooth and shiny ganache. Let it cool down, then store it in the refrigerator for firmness.

3. 3

   Manufacture of mochi paste

4. 4

   Mix the sticky rice flour and sugar in a large salad bowl. Add the milk gradually, then a few drops of pink dye if you like. Shake vigorously to obtain a homogeneous dough without lumps. Make sure to incorporate the liquid in order to avoid the dough being too thick.

5. 5

   Cooking dough

6. 6

   Place the dough in a microwave container, cover with a resistant food film and drill a few holes. Cook the dough 1 minute 30 at maximum power, then mix quickly. Repeat this procedure two or three times until the dough becomes translucent, elastic and difficult to work with the spoon.

7. 7

   Preparation of the work surface

8. 8

   As the dough cools slightly, generously sprinkle a clean plan of work with Maizena to prevent the mochi paste from sticking. Also remember to sprinkle your hands to facilitate later handling of the dough.

9. 9

   Shaping of mochi

10. 10

    Divide the dough into six equal parts using a floured spatula, then flatten each portion to form small circular discs. Remove the cooled ganache, shape balls, and place one in the center of each disc. Gently fold the dough around the ganache and weld it hermetically. Drive in the Maizena so it doesn't stick.

11. 11

    Service and conservation

12. 12

    Place the mochi on a clean plate. Reserve them in the refrigerator at least 30 minutes before tasting them so that the ganache is well taken. Serve your mochi well fresh, and remember to keep them in an airtight box to preserve their soft texture until tasting.

Nutrition

calories

233

fatContent

7.6

fiberContent

1.6

sugarContent

17.8

sodiumContent

0.07

proteinContent

4.1

carbohydrateContent

36.2

saturatedFatContent

4.6

Indicative values from the source, for the original recipe.

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