espesso chocolate mochii cannot get enough of mochi~s… they are so delicious and easy to make….

Original recipe adapted from 第一次做麻薯

Ingredients

Dough
15g flour
25g glutinous rice flour
25g rice flour
10g cocoa powder
30g caster sugar
135g milk
2 tbsp shortening/butter
2 tbsp condensed milk

Chocolate filling
200g chocolate (58%)
150g whipping cream
10g butter

Directions

espresso chocolate mochi– Dough: mix all ingredients in a mixing bowl and pour into a container. It will be of sticky-liquid consistency. Place into steamer and steam for 5-10 mins over high heat until it solidifies
– take dough out and allow to cool. If you can, try to punch and knead the dough whilst it’s hot till it becomes a smooth and elastic dough
– transfer to refrigerator to chill for 1-2 hours
– Meantime prepare filling. pour whipping cream and softened butter into melted chocolate. mix well and let it sit under room temperature for 25-30mins
– remove dough from refrigerator. If it is still very sticky after chilling, add flour as needed to achieve desired consistency
– divide dough into 30g per portion, and flatten dough into a disc. Dust an ice-cream scoop with cornstarch and place dough into scoop
– place  25g of filling, and wrap dough. Seal seams
– transfer to refrigerator and chill for 20-30mins before serving

Personal notes:

espresso chocolate mochi– i made another portion of plain mochi (recipe can be found here) and coloured them with a bit of orange food colouring powder. i rolled out a small portion and cut out circles using a normal piping tip. these are fixed to the face, and ears of the teddy bear
– teddy bear’s expressions are piped using melted white and dark chocolate

espresso chocolate kochiかわいいょ о(ж>▽<)y ☆

espresso chocolate mochi

 

Pollution index: 295 (heavily polluted)

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