CHOCOLATE MOCHI BALLS

CHOCOLATE MOCHI BALLS

Deliciously sweet & chewy gummy mochi balls filled with a decadently rich velvety chocolate ganache and dusted with bitter cocoa. The combination of the pillowy  sweet outer and rich creamy chocolate centre results in one of the most indulgent squidgiest  truffles you will ever try!

 

I still remember my first mochi ball, I am quite embarrassed to say I had never heard of these squidgy delights until a couple of years ago when my husband ordered them at a Japanese restaurant and was in shock that I had never tried them. Now if you have never had these before, the only way I can describe the first ever bite is as joyful confusion. The different textures really do blow your mind!

 

 

Whilst holding these little pillowy babies you will think that they are going to be all mushy and soft, due to the velvety exterior. However, on first bite you get this unexpected gummy chewy sensation that is sweet and such a fun texture, and then you get the hidden delight which can be beautiful ice creams, more traditional pastes and flavourings like red bean or pandan or in this instance pure decadence with rich indulgent ganache. They can be a little fidgety to assemble, especially working with the warm glutinous rice flour dough, but all your hard work will be rewarded as one bite of this chewy moreish Far Eastern truffle will leave you in mochi heaven, and if you are anything like me you will become a mochi ball addict very quickly!

 

CHOCOLATE MOCHI BALLS

October 22, 2018
: 12 - 14 mochi balls
: 30 min
: 4 hr 15 min

Deliciously sweet & chewy gummy mochi balls filled with a decadently rich velvety chocolate ganache and dusted with bitter cocoa. The combination of the pillowy sweet outer and rich creamy chocolate centre results in one of the most indulgent squidgiest truffles you will ever try!

By:

Ingredients
  • Ganache: (Really important to use good quality chocolate)
  • 1/2 cup (85g) dark chocolate (atleast 70% cocoa content)
  • 1/4 cup (40g) milk chocolate
  • ¼ cup (60ml) cream
  • ½ tbsp butter
  • Dough:
  • 1 cup (160g) Mochiko / glutinous rice flour
  • ½ cup (100g) granulated sugar
  • 1 cup (250ml) water
  • Cornstarch for dusting
  • Cocoa powder to coat & dust
Directions
  • Step 1 Make ganache balls: Heat cream in a saucepan at medium heat until it begins to boil. Remove from heat.
  • Step 2 Add both chocolates and the butter to the cream. Wait a few minutes until most of the chocolate and butter have melted.
  • Step 3 Transfer to a mixing bowl. Whisk until smooth, thick and glossy.
  • Step 4 Leave it in a cool area to firm up for at least 4 hours or ideally overnight.
  • Step 5 Once the ganache has set scoop out 12 – 14 small balls with a tea spoon. Roll each one briefly in the palms of your hands to properly shape into a ball.
  • Step 6 Chill the ganache balls in the fridge whilst you prepare your mochi dough.
  • Step 7 Make mochi dough: Combine the rice flour and sugar in a medium microwavable bowl and whisk all together.
  • Step 8 Add water and mix well until combined.
  • Step 9 Cover the bowl with cling film and put in the microwave and heat it on high for 1 minute.
  • Step 10 Take the bowl out and stir the mixture.
  • Step 11 Cover again and cook for 1 minute.
  • Step 12 Stir again, cover, and cook for a further 30 seconds to 1 minute. The mochi dough should change from white to almost translucent. (Cook time may vary depending on your microwave)
  • Step 13 Dust work top generously with corn starch and place the cooked mochi dough on top. To prevent sticking, also sprinkle corn starch on top of the mochi dough.
  • Step 14 Once the dough has cooled slightly (but is still warm) using a rolling pin dusted with corn flour roll out the dough to a thin layer, approximately 2mm.
  • Step 15 Using a 6cm round cutter cut out approximately 12 – 14 disks, repeatedly re-rolling left over dough and cutting out disks until all the dough has been used.
  • Step 16 Assembly: Place a ganache ball in the centre of the mochi dough disk and then pinch the four corners of the disk together to completely cover up the ganache ball. Repeat until all the ganache balls have been sealed up into the mochi dough disks.
  • Step 17 Roll the mochi balls in a bowl filled with the cocoa powder.
  • Step 18 Keep refrigerated until you are ready to serve. Leave mochi balls out for a few minutes to soften before serving.
  • Step 19 Enjoy x


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