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    Home » Desserts With Rice

    Sep 18, 2022 · Modified: Sep 27, 2022 by Emily · Leave a Comment

    Chocolate Mochi

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    Soft, chewy, and squishy chocolate mochi. A decadent treat perfect for any occasion.

    Chocolate mochi on a white rectangle plate, with a hand picking up one of the mochi.
    Jump to:
    • What is Mochi?
    • Why You'll Love This Recipe
    • Cost To Make
    • Ingredients
    • Instructions
    • Tips for Success
    • Storage
    • FAQ
    • More Sweet Recipes
    • Recipe

    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.

    Ingredients used for chocolate mochi.
    • 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.

    Putting chocolate pieces in a frying pan with flour and cocoa powder.

    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.

    Mixing mochi dough in a frying pan for chocolate mochi.

    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.

    Rolling chocolate mochi into balls.

    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.
    Chocolate mochi on a white plate, dusted with cocoa powder.

    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

    Why is my chocolate mochi so sticky?

    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.

    Can I use rice flour instead of glutinous rice flour?

    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.

    A piece of chocolate mochi being held in a hand.

    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

    Close up image of chocolate mochi dusted with cocoa powder on a white plate.

    Chocolate Mochi

    Chocolate mochi is a twist of traditional Japanese rice cakes. Soft, chewy, and chocolately goodness all rolled into one bite sized treat.
    PRINT RECIPE PIN RECIPE
    Prep Time 10 mins
    Cook Time 5 mins
    Total Time 15 mins
    ESTIMATED COST : $3.45, or $0.21 a piece
    Course Dessert
    Cuisine Japanese
    Servings 16 pieces
    Calories 81 kcal

    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.

    Notes

    *Stir constantly so that your flour does not burn.

    Nutrition

    Serving: 1 pieceCalories: 81kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 1gCholesterol: 3mgSodium: 46mgPotassium: 13mgSugar: 5g
    Nutrition Disclosure
    Tried this recipe?Let us know how it went!

    More Desserts With Rice

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    • Biscoff Baked Mochi Donuts
    • Easy Rice Recipes
    • Chocolate Baked Mochi Donuts

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    Hi, I'm Emily! There's much more to rice than just cooking it on the stove. It's so versatile and you can create so many beautiful dishes with it. From puddings and desserts to main meals and even finger foods. There is something for everyone!

    More about me →

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