Nutella Mochi

This Nutella mochi uses a chewy mochi skin to wrap a creamy chocolate hazelnut Nutella filling

If you’re craving something soft, chewy, and a little playful, this Nutella mochi is such a fun little treat. It has a tender cocoa mochi skin, a light Nutella cream, and that rich chocolate hazelnut centre tucked inside. I started testing this after playing with more mochi desserts at TuCha, where I’m always thinking about that perfect stretchy bite. The first few were a bit messy, with Nutella trying to escape before the mochi was even sealed, which honestly felt very on brand for a sticky dessert. It reminded me of my Zumbo’s days, where timing and texture could make all the difference. I love how this recipe takes a Japanese-inspired chewy mochi texture and gives it that fun chocolate hazelnut twist we play with in the TuCha kitchen.

What is mochi?

Mochi is a Japanese snack that’s made from a special type of rice called glutinous rice or sticky rice. It has a unique texture that’s soft, chewy, and a little sticky, and you can find mochi in various shapes and sizes. People enjoy eating mochi as a snack, but it’s also used in cooking and baking.

One of the best things about mochi is its variety of flavors. You can find it in all sorts of delicious flavors like green tea, red bean paste, and sesame, or more modern takes like chocolate and ice cream!

Mochi isn’t just delicious—it’s also a big part of Japanese culture. It’s often eaten during celebrations and festivals, where families and friends come together to enjoy its sweet, chewy goodness. Whether you’re biting into a plain piece of mochi or trying it in a new recipe, there’s something special about this traditional Japanese treat!

At-a-Glance Specs – What You’ll Need Before We Start Rolling

Ingredients

• Glutinous Rice Flour: This is the main ingredient in mochi, giving it its signature chewy and sticky texture.
• Granulated Sugar: Aka white sugar adds sweetness to the mochi dough, balancing out the flavors of other ingredients.
• Corn starch: Helps to prevent sticking and adds a smooth texture to the mochi dough.

• Cocoa Powder: Provides the chocolate flavor to the mochi dough, complementing the Nutella filling.
• Whole Milk: Adds moisture and richness to the mochi dough, helping it to come together.
• Vegetable Oil: Helps to keep the mochi dough soft and prevents it from becoming too dry.

• Heavy Cream or Thickened Cream: Adds creaminess to the Nutella filling, making it lighter and less heavy
• Nutella: This chocolate hazelnut spread provides the main flavor for the Nutella cream, giving the mochi its irresistible chocolate-hazelnut taste.
• Nutella (in piping bag for assembly): Used for filling the mochi, adding an extra burst of Nutella flavor to each bite.

Optional – My Favourite Extras That Add a Little Magic

• Chilled Nutella centres: Pipe small Nutella dollops and freeze them until firm. This makes the centre easier to wrap and much less messy.
• Fresh strawberries: Add a small piece of strawberry with the Nutella cream. It cuts through the richness and gives a pretty centre.
• Toasted hazelnuts: Add finely chopped toasted hazelnuts to the filling. It gives the mochi a Ferrero-style crunch.
• Oreo crumbs: Fold a small spoonful of crushed Oreos into the Nutella cream. It adds a cookies and cream bite.
• Sea salt: Add a tiny pinch to the Nutella cream. It helps balance the sweetness.
• Matcha dusting: Dust lightly with matcha instead of cocoa. The bitter green tea flavour works well with chocolate hazelnut.
• Potato starch: Use it for dusting if you want a softer, less bitter finish than cocoa powder.
• Mini paper cups: Place each mochi in a small cup after shaping. It keeps them neat and café-box ready.

Substitutions – Smart Ingredient Swaps That Still Taste Amazing

• Glutinous rice flour: You need glutinous rice flour, also called sweet rice flour, sticky rice flour, or mochiko. Regular rice flour will not give the same stretchy mochi texture.
• Thickened cream: Use heavy cream if you are outside Australia. Both work well as long as the cream is cold.
• Whole milk: You can use oat, soy, or almond milk. The mochi may taste a little less rich, but it will still work.
• Nutella: Use another chocolate hazelnut spread if you prefer. For a dairy-free version, use a vegan chocolate hazelnut spread.
• Cocoa powder for dusting: Use cornstarch or potato starch if you want a milder finish. Keep the coating light so the outside does not taste dry.
• Vegetable oil: Use another neutral oil, like canola oil. Avoid strong oils because they can cover the chocolate flavour.
• Nutella cream filling: Use a firmer chocolate hazelnut ganache if you want cleaner centres. Chill it well before wrapping.

Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen

Comparison – How This Recipe Stacks Up Against Other Desserts

Tips – My Personal Tricks for a Professional-Looking Result

Chill or Freeze the Nutella Centre First

Nutella is lovely, but it gets messy fast. Pipe small Nutella dollops onto baking paper and chill or freeze them until firm.

This gives you a neat chocolate hazelnut centre without the Nutella escape plan.

Watch the Mochi Texture, Not Just the Clock

Microwaves can be a bit moody. The dough should look thick, stretchy, glossy, and semi-translucent.

If it still looks milky or wet, cook it in short bursts and stir between each one.

Work While the Mochi Is Warm

Mochi is easiest to stretch while it is warm and soft. If it cools too much, it can tear or feel stiff.

At TuCha, this is one of those timing details we watch closely. Warm mochi is much kinder to you.

Keep the Wrapper Even

Flatten each mochi piece into an even circle before adding the filling. If the wrapper is too thin, it may tear.

If it is too thick, the bite can feel heavy. We want chewy, not chunky.

Use Less Filling Than You Think

A smaller amount of filling is easier to seal. Once you get the feel for the dough, you can add a little more.

This is the kind of lesson I learnt after a few very dramatic Nutella spills.

Place the Seam Side Down

After sealing, place each mochi seam side down. This helps the base settle and keeps the top smooth.

It also gives that cute little mochi pillow look for photos.

Brush Off Extra Cocoa Powder

A light dusting stops the mochi from sticking, but too much cocoa can taste dry and bitter. Brush off the extra after shaping.

A little cocoa cloud is lovely. A cocoa landslide is not.

Keep the Filling Cold Between Batches

If the kitchen is warm, place the piping bag back in the fridge between batches. Soft filling is harder to control.

Cold filling gives you cleaner piping and fewer leaks.

Variations – Fun Twists and Flavours Inspired by My TuCha Dessert Experiments

Strawberry Nutella Mochi

Add a small piece of fresh strawberry with the Nutella cream. The fruit makes the filling taste lighter and fresher.

It also gives a lovely cut-open centre.

Banana Nutella Mochi

Add a thin slice of banana inside with the Nutella cream. Banana and Nutella are a classic pair for a reason.

Keep the banana piece small so the mochi still seals neatly.

Oreo Nutella Mochi

Fold crushed Oreos into the Nutella cream or add a small pinch in the centre. It gives the mochi a cookies and cream crunch.

This one feels like a fun cousin to my Oreo mochi.

Matcha Nutella Mochi

Swap some of the cocoa powder for matcha in the mochi dough. The earthy bitterness balances the sweet Nutella filling.

It is a lovely Asian dessert crossover with a soft green finish.

Ferrero-Style Nutella Mochi

Add finely chopped toasted hazelnuts to the Nutella cream. You get that chocolate hazelnut crunch in a chewy mochi bite.

This is the fancy little dessert-box version.

Peanut Butter Nutella Mochi

Add a small dollop of peanut butter with the Nutella. The filling becomes salty, nutty, and extra creamy.

Do not overfill it though. Peanut butter and Nutella together can be deliciously chaotic.

Raspberry Chocolate Hazelnut Mochi

Add a little raspberry jam or a small piece of raspberry with the Nutella filling. The tart fruit cuts through the rich chocolate.

It gives the mochi a bright little bakery twist.

Biscoff Nutella Mochi

Add a small amount of Biscoff spread with the Nutella cream. The spiced caramel flavour makes the filling taste warmer.

This one is rich, so keep the filling small and neat.

Serving Suggestions – How I Like to Present These for Maximum Wow

Serve Slightly Chilled

Nutella mochi is best when the filling is cool and creamy, but the mochi still has a soft chew. If it is very cold from the fridge, let it sit for a few minutes before eating.

That little rest helps the texture come back.

Cut One Open for the Centre Shot

Slice one mochi in half and place it at the front of the plate. The cocoa mochi, Nutella cream, and chocolate centre look so good together.

This is the soft squish moment people want to see.

Pair with Milk Tea

At TuCha, I always think about how desserts and drinks sit together. This mochi is lovely with a light milk tea because the tea balances the chocolate hazelnut filling.

Keep the drink less sweet so the Nutella can shine.

Serve with Strawberries

Fresh strawberries make the plate feel bright and fresh. They also cut through the richness of the Nutella.

It is simple, but it makes the mochi feel a little more polished.

Dust with Cocoa Just Before Serving

A light cocoa dusting gives the mochi a soft chocolate finish. Brush off any extra so it does not taste bitter.

This keeps the outside soft, pretty, and not too dry.

Pack into a Mini Dessert Box

Place each mochi in a small paper cup and pack them into a dessert box. It keeps them neat and makes them easy to share.

This is how I would present them for a café-style treat box.

Serve with Coffee

Coffee works beautifully with chocolate hazelnut. It makes the filling taste deeper and less sweet.

This is a lovely option if you are serving mochi after dinner.

Add a Tiny Hazelnut Sprinkle

Sprinkle a few finely chopped toasted hazelnuts over the serving plate. It gives a little crunch beside the soft mochi.

Keep it light so the mochi still feels soft and delicate.

Common Mistakes to Avoid – Lessons I’ve Learned After Dozens of Batches

Using Regular Rice Flour

Regular rice flour will not give you that stretchy mochi texture. You need glutinous rice flour, also called sweet rice flour or mochiko.

The name sounds confusing, but it does not contain gluten. It is all about the sticky rice texture.

Trusting the Microwave Time Too Much

Microwave timing can change from kitchen to kitchen. If the dough still looks milky, it is not ready.

Look for a thick, glossy, stretchy dough. That cue matters more than the exact minute.

Letting the Dough Cool Too Much

Cold mochi is harder to stretch and seal. It can crack or tear when you try to wrap the filling.

Let it cool just enough to handle, then start shaping.

Rolling the Wrapper Too Thin

Thin mochi can tear when you add the filling. Keep the wrapper even and strong enough to stretch.

If you can see the filling through the dough before sealing, it is probably too thin.

Overfilling the Centre

I know it is tempting to add more Nutella, but too much filling makes the mochi hard to close. Start with less than you think.

A sealed mochi with a neat centre is better than a dramatic Nutella spill.

Using Filling That Is Too Soft

Soft Nutella cream can ooze out before you seal the mochi. Chill it before piping.

If it starts to loosen while you work, pop it back in the fridge for a few minutes.

Dusting the Sealing Edge Too Much

Dusting powder helps with sticking, but it can stop the edges from sealing if it coats the seam. Keep the centre dusted and the edges clean.

This is the difference between a neat chewy parcel and one that opens back up.

Leaving Finished Mochi Uncovered

Mochi dries out when exposed to air. Keep the finished pieces covered or in an airtight container.

Soft mochi needs a little care after shaping.

Nutella Mochi

Print Recipe

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This Nutella mochi uses a chewy mochi skin to wrap a creamy chocolate hazelnut Nutella filling

• Author: Catherine Zhang
• Prep Time: 30 minutes
• Cook Time: 5 minutes
• Total Time: 35 minutes
• Yield: 8 Mochi 1x
• Category: Mochi
• Method: Easy
• Cuisine: Asian Fusion

Ingredients

Units USM Scale 1x2x3x

Mochi

• 150g Glutinous rice flour (1 cup)
• 48g Granulated sugar (1/4 cup)
• 15g Cornstarch (2 tbsp)
• 15g Cocoa powder (2 tbsp)
• 240ml Whole milk (1 cup)
• 1 tbsp Vegetable oil

Nutella Cream

• 150g Heavy cream, or thickened cream (2/3 cup)
• 2 tbsp Nutella

Assembly

• 1/2 cup Nutella, in a piping bag

Cook Mode Prevent your screen from going dark

Instructions

Mochi

1. Combine the glutinous rice flour, sugar, cocoa powder, and cornstarch in a medium-sized microwave-safe bowl, and whisk to combine
2. Pour the milk into the dry ingredients, and whisk until smooth
3. Cover the mochi mixture with cling wrap and microwave for 2 minutes on high
4. Uncover and stir
5. Then re-cover and microwave for another 2 minutes, the mochi dough should be semi-translucent
6. If the mochi is still slightly liquidy/milky re-cover it and microwave at 1-minute intervals until cooked through
7. Allow the mochi to cool enough to handle
8. Add the vegetable oil and using gloved or oiled hands knead until smooth
9. Prepare a baking tray lined with parchment paper
10. Divide the mochi into 8 equal portions and place on the baking sheet.

Nutella Cream

1. Combine the cream and Nutella in a large bowl and beat with an electric mixer until it reaches stiff peaks
2. Transfer the cream to a piping bag fitted with a large round nozzle and place in the fridge until assembly

Assembly

1. Put the cocoa powder in a shallow bowl
2. Dust a ball of mochi in cocoa powder and use a rolling pin to flatten it into a circle
3. Pipe a blob of Nutella cream in the center, and pipe a smaller dollop of Nutella on top
4. Pinch the sides of the mochi together into the center to seal
5. Roll the assembled mochi in the cocoa powder
6. Repeat until all the leftover dough and filling have been used

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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