Chocolate Cherry Mochi Recipes

CHOCOLATE-COVERED CHERRIES

Steps:

• In a small bowl, combine the sugar, butter, milk and extract. Knead until smooth and pliable. Shape into 1-in. balls and flatten each into a 2-in. circle. , Wrap one circle around each cherry and lightly roll in hands. Place with stems up on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or overnight. , In a microwave, melt chocolate and shortening; stir until smooth. Holding on to the stems, dip cherries into chocolate; allow excess to drip off. Place on waxed paper until set. Store in a covered container. Refrigerate 1-2 weeks before serving.

CHOCOLATE CHERRY TRUFFLES

Steps:

• In a small bowl, combine cherries and brandy; cover and let soak for 1 hour or until cherries are softened., Place dark chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in extract and soaked cherries with liquid. Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until firm., Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour., In a microwave, melt milk chocolate; stir until smooth. Dip half of the balls into milk chocolate, allowing excess to drip off. Place on waxed paper; let stand until set., Melt dark chocolate; stir until smooth. Dip remaining balls into dark chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Drizzle with melted chocolate and decorate with pearl dust as desired. Store in an airtight container in the refrigerator.

CHOCOLATE MOCHI RECIPE

Steps:

• Sift dry ingredients, mochiko, sugar and baking soda in a large bowl. Melt margarine and chocolate chips together and combine with evaporated milk, vanilla extract and eggs. Mix well and stir any ingredients until it becomes a smooth batter. Then pour into greased 9x13 pan. Bake in 350 degree pre-heated oven. 45-55 min, cool, then serve. Do not refrigerate.

CHOCOLATE CHERRY MOCHI

Steps:

• Mix flour and sugar in a microwave safe bowl. (4 cup glass measure works well.).
• Add water and mix well.
• Add chocolate chips.
• Cover with a plate and microwave 2 minutes.
• Stir, replace cover and microwave an additional 2 minutes.
• Stir to mix well and get even and smooth consistency.
• Mix cocoa powder and starch together to use to dust balls. Dust your hands with it.
• Spoon out a walnut sized portion. Flatten it to a circle (thinnest at edges.).
• Place a little hazelnut spread and a cherry in the center and pinch up the bottom, sealing it well.
• Make sure there is enough powder/starch on the balls so they won't stick to each other or the serving dish. You can also put each mochi inside its own small cupcake liner, but you'll still need to make sure the bottom is dusted.
• Keep them covered so they won't dry out too soon. They get dry and harder after 4-5 days. Keep cool.
• You could also just put a piece of fruit (raspberry, strawberry, etc.) without the hazelnut paste, but they'd have to be eaten quickly.
• It's fun to make and would be good for older children/scouts/etc. to make, but it can get very messy! Good to do outside in the nice weather with kids.