Chocolate Stuffed Mochi (Nama Choco Daifuku)
Nama choco daifuku is the chocolate stuffed mochi of your dreams. Wrapping chocolate ganache is soft chocolate mochi requires practice, but it makes a special treat.
Ingredients
For Chocolate Mochi Dough
- 100 g shiratamako can sub mochiko
- 20 g cocoa powder dutch processed or natural, plus more for dusting
- 20 g granulated sugar
- 200 mL water
For Chocolate Filling
- 200 g dark chocolate chopped in small pieces
- 100 mL heavy cream
- 3 tbsp unsalted butter 42g
Instructions
To Make the Chocolate Filling
- Heat heavy cream and butter together either on stovetop or in the microwave until butter is melted and the mixture is steaming, but not bubbling.
- Pour hot cream and butter over dark chocolate and stir until chocolate is melted and everything is homogenous.
- Place chocolate in the fridge and let chill until firm, which may take 3-4 hours. When chocolate is firm enough to scoop into balls and hold its shape, it's ready.
To Make Chocolate Mochi Dough
- Mix shiratamako, cocoa powder, sugar, and water until well combined and no dry lumps of flour remain.
- Transfer batter to a microwave safe dish lined with a wet dishcloth. Fold the ends of the dishcloth over the batter, cover with a microwave cover or plastic wrap and microwave on high for two minutes or until mochi dough is cooked through.
- Sprinkle your work surface with cocoa powder to prevent the mochi from sticking.
- Set your mochi onto the work surface and cut into eight equal pieces.
- Roll or pat each piece into a flat circle about three inches in diameter, and let them cool to about room temperature.
- Using a spoon or 2 tbsp cookie dough scoop, scoop balls of chocolate filling directly into the center of your mochi dough circle. Quickly but gently wrap the mochi dough around your filling to form a ball and pinch the edges shut. Dust with more cocoa powder to set and prevent sticking to the surface or to each other.
- Repeat this process with the remaining seven mochi pieces. You will have leftover chocolate filling which you can use as a dip or frosting. Daifuku should be eaten the day it is made but leftovers can be kept in an airtight container in a cool room for one more day.
Notes
- I like to use Dutch processed cocoa powder for the mochi dough and natural cocoa powder for dusting, but you can use whatever you like.
- You can substitute other kinds of chocolate for the filling, such as semi sweet chocolate chips or even milk chocolate. If using a high quality dark chocolate, aim for 50% or less chocolate otherwise the ganache may harden too much to scoop.
- Wrapping chocolate in mochi without melting the chocolate and without letting the mochi cool too much is not so easy. I aim to have my mochi at room temperature and use my chocolate filling straight from the fridge. If you have a cookie scoop, you can scoop your chocolate directly onto the mochi into a ball without having to touch it with your hands, which would cause further melting and mess, so I highly recommend doing that.