Chocolate Mochi Recipes
CHOCOLATE BUTTER MOCHI
A chocolatey twist on an old Hawaiian favorite! So irresistible and buttery smooth melts in your mouth! A great mochi alternative to traditional brownies. Serve with whipped cream on top if you dare. It's quite addicting.
Provided by KokinaGoddess
Categories Desserts Chocolate Dessert Recipes
Time 2h11m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Sift mochiko, sugar, cocoa powder, and baking soda together in a bowl.
- Place butter in a microwave-safe bowl. Heat in the microwave until melted, about 1 minute. Stir in chocolate chips until smooth and creamy.
- Beat coconut milk, evaporated milk, and eggs together in a bowl. Add vanilla extract. Add chocolate-butter mixture and stir until incorporated. Add to the flour mixture slowly, whisking by hand until well incorporated and no lumps remain. Pour into the prepared pan.
- Bake in the preheated oven until set, about 55 minutes.
- Cool completely before cutting, about 1 hour. Cut with a plastic knife; mochi sticks to metal.
Nutrition Facts : Calories 230.8 calories, Carbohydrate 32 g, Cholesterol 30.2 mg, Fat 11 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 7.5 g, Sodium 199.5 mg, Sugar 20.2 g
CHOCOLATE AND CHESTNUT MOCHI RECIPE BY TASTY
Here's what you need: shiratamako flour, fine sugar, water, potato starch, heavy cream, chestnut syrup, chocolate powder, chestnut, butter cookies
Provided by Stevie Ward
Categories Desserts
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, combine shiratamako, sugar, and water. Mix.
- Cover and microwave for 3 minutes. Let it sit for 1 minute, wrapped.
- Sprinkle your tabletop with enough potato starch to avoid sticking. Mix the mochi mixture and place on top of the starch.
- Using a rolling pin, stretch mochi out very thin (about ½ cm to 1 cm thickness).
- Set aside until it gets to room temperature.
- In a large bowl, combine heavy cream, syrup, and chocolate powder. Whip until small peaks form.
- Add the diced chestnuts and fold them into the cream.
- Slice the mochi sheet into 12 even pieces. Or depending on the cookie used for the base, make sure to have 2 cm to fold under.
- Place a spoonful of cream on the cookie.
- Place one sheet of mochi over the cream and fold under the cookie.
- Garnish with more cocoa powder.
- Enjoy!
Nutrition Facts : Calories 249 calories, Carbohydrate 34 grams, Fat 12 grams, Fiber 0 grams, Protein 2 grams, Sugar 18 grams
CHOCOLATE MOCHI RECIPE
Make and share this Chocolate Mochi Recipe recipe from Food.com.
Provided by Queen Dana
Categories Dessert
Time 55m
Yield 1 mochi
Number Of Ingredients 8
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.
Nutrition Facts : Calories 4996.2, Fat 161.3, SaturatedFat 74.8, Cholesterol 569.3, Sodium 5176.5, Carbohydrate 831.1, Fiber 17.5, Sugar 492.6, Protein 85.3
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From muchbutter.com
5/5 (2)Category Dessert, SnackCuisine JapaneseEstimated Reading Time 4 mins
- Scoop the chocolate ice cream using ice cream scoop about 1/3 cup, then place it into a paper cup. Repeat for remaining 5 paper cups.
- Wrap the steamer lid with a cloth so the water from steaming doesn't enter the mochi mixture. Steam mochi mixture in a steamer for about 15 minutes.
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From keepingitrelle.com
4.6/5 (73)Calories 186 per servingCategory Desserts
- To a large mixing bowl add mochiko flour, sugar, cocoa powder, and baking powder. Whisk until well combined and set aside.
- To another bowl add butter and chocolate chips. Place in the microwave and heat at 30 second intervals until better and chocolate has melted. Stir to combine and set aside.
- To the another bowl add eggs, milk, coconut milk, and vanilla extract. Whisk until well combined. Then pour chocolate butter mixture in and whisk until well combined.
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From mochimommy.com
4.6/5 (5)Total Time 1 hr 10 minsEstimated Reading Time 2 mins
- Mix dry and wet ingredients together, making sure there are no lumps of mochiko powder at the bottom of your bowl.
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From vforveggy.com
Ratings 28Servings 12Cuisine JapaneseCategory Desserts
- In a saucepot, melt butter and chocolate chips. Take it off the heat, then stir in evaporated milk/coconut milk, vanilla, and egg.
- Slowly pour in the chocolate mixture into the mochiko mixture. Whisk until the batter is smooth. The batter will be pretty thin.
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4.1/5 (9)Calories 88 per servingCategory Dessert
- To make the ganache, add the chocolate, butter, and heavy cream to a microwave-safe bowl and put it in a microwave set to 600 watts for one minute and thirty seconds.
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- Preheat the oven to 350 F.Prepare a brownie cake pan by greasing with baking spray and lining with parchment paper. Set aside.
- In a bowl, combine the dry ingredients: Mochiko sweet rice flour, cocoa powder, sugar, and baking powder. Whisk together till well incorporated. Set aside.
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From recipes.net
Cuisine AmericanCategory FriedServings 4Total Time 1 hr
- Wrap the dough around the chocolate chips and form it into a ball. Make sure to seal well and push out any air pockets to prevent them from popping and bursting while frying.
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From foodnerd4life.com
Cuisine JapaneseEstimated Reading Time 3 minsCategory ChocolateTotal Time 40 mins
- The Day Before Making. Heat the cream in a small saucepan and bring to a boil. Take off the heat and pour over the chocolate in a bowl. Leave for a minute before stirring, mix until all the chocolate has melted. Leave to cool completely, before transferring to the fridge overnight.
- Take the ganache out of the fridge, using teaspoons, roll the mixture into 1.5cm diameter balls of ganache. Place on a plate and chill, while the dough is made.
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- Dust a work surface plenty of potato starch and using a wet spatula, remove the dough on to the dusted surface. Dust the surface of the dough with potato starch too. Work the dough while still warm, careful not to burn yourself. Roll the dough out to 3mm thickness and using an 8cm round cutter, cut out dough rounds.
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- In a large mixing bowl, whisk mochiko, baking powder, salt, sugar, brown sugar, and cocoa powder.
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