Soft, chewy, and squishy chocolate mochi. A decadent treat perfect for any occasion.
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Chocolate mochi is sure to become one of your favorite sweet treats. It’s a chocoholics dream.
This variation on the Japanese sweet makes a chewy, soft, and chocolately rice cake that can be made in no time.
You can easily make this mochi recipe on the stove top in one pan.
This means that there will be less mess to clean up and there is no fancy equipment needed.
Once cooked, these chocolate mochi are like soft chewy truffles.
What is Mochi?
Mochi is a small rice cake which originates from Japan. It is made from sweet glutinous rice flour which is also known as mochiko flour.
These rice cakes are soft and chewy.
Often, they are filled with a variety of different flavors, such as sweet red bean paste, chocolate, or even eaten plain.
Why You'll Love This Recipe
- This stovetop mochi recipe takes little time to prepare and make.
- Most of the ingredients you may already have.
- If you are a chocolate lover like I am, you are sure to love these little chocolate bites.
- Perfect for an afternoon or morning treat (or even an after dinner dessert!)
Cost To Make
Estimated cost = $3.45, or $0.21 a piece
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Glutinous rice flour: This type of flour provides the chewiness and softness to this chocolate mochi. Also known as mochiko flour or sweet rice flour. You cannot substitute ordinary rice flour as it will not provide the same texture.
- Corn starch
- White sugar
- Unsweetened cocoa powder
- Salt
- Chocolate chips
- Milk, room temperature
- Whipping cream: room temperature
Instructions
Step One: In a non-stick saucepan over low to medium heat, add the glutinous rice flour, corn starch, white sugar, unsweetened cocoa powder, salt, and chocolate chips.
Mix until well combined and the chocolate is melted. Stir constantly so that your flour does not burn.
Step Two: Reduce the heat to low and gradually add in the milk and cream. Stir until combined and lump free.
Step Three: Once the mixture starts to come together like a dough, keep stirring and turn off the heat.
When the mixture has shaped into a ball, allow it to cool slightly so that it is not too hot to touch.
Step Four: Place the cooled dough on a work surface. Roll into a log that is about 25 cm (9.8 inches) long by 7 cm (2.7 inches) wide. Cut in half lengthwise and then cut into bite size pieces.
Step Five: Place in refrigerator for at least 30 minutes to allow it to become firmer. Dust with cocoa powder and then serve.
Tips for Success
- Make sure your milk and whipping cream are both at room temperature before you start cooking.
- You can make these mochi as big or as small as you like.
Storage
These chocolate mochi can be stored in the fridge in an airtight container for up to 4 to 5 days. After this, they may start to become hard in texture.
You can also freeze these mochi for up to 2 months. To defrost, allow the chocolate mochi to come to room temperature naturally.
FAQ
Finished mochi should not be sticky, but when you are making the mochi you may find that the dough is sticky.
If you find that your finished mochi is sticky you may need to cook your mochi on the stovetop for a bit longer.
No, you can’t use rice flour instead of glutinous rice flour.
This is because glutinous rice flour (sweet rice flour) gives a soft and stretchy dough when it is cooked in the mochi.
If you use rice flour, you will not get the same chewy and soft texture of mochi.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
More Sweet Recipes
- Nutella Mochi
- Rice Bubble Marshmallow Slice
- Chocolate Chip Okara Pancakes
- Dairy Free Chocolate Chip Muffins
- Mochi Cookies
Recipe
Chocolate Mochi
Ingredients
- 3 ½ tablespoons glutinous rice flour (mochiko flour or sweet rice flour)
- ⅓ cup corn starch (corn flour)
- 2 ½ tablespoons (25 grams, 0.88 ounces) white sugar
- 1 teaspoon unsweetened cocoa powder plus extra to garnish
- ¼ teaspoon salt
- ½ cup (80 grams, 2.82 ounces) chocolate chips
- ½ cup milk room temperature
- ½ cup heavy whipping cream room temperature
Instructions
- In a non-stick saucepan over low to medium heat, add the glutinous rice flour, corn starch, white sugar, unsweetened cocoa powder, salt, and chocolate chips. Mix until well combined and the chocolate is melted.*
- Reduce the heat to low and gradually add in the milk and cream. Stir until combined and lump free.
- Once the mixture starts to come together like a dough, keep stirring and turn off the heat. When the mixture has shaped into a ball, allow it to cool slightly so that it is not too hot to touch.
- Place the cooled dough on a work surface. Roll into a log that is about 25 cm (9.8 inches) long by 7 cm (2.7 inches) wide. Cut in half lengthwise and then cut into bite size pieces.
- Place in refrigerator for at least 30 minutes to allow it to become firmer. Dust with cocoa powder and then serve.
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