Chocolate Mochi

Soft and chewy chocolate mochi filled with a smooth chocolate ganache, all rolled in cocoa powder, the chocolate lovers’ mochi of choice!

There are days when I crave something soft and comforting, but I still want it to feel a little special, and chocolate mochi always hits that sweet spot for me. It has this smooth, chewy shell and a rich, creamy chocolate centre that melts just a bit as you take a bite.

What is mochi?

Mochi is a traditional Japanese food made from glutinous rice that has been pounded into a sticky, stretchy paste, and molded into various shapes with sweet or savory fillings.

Similar foods made from glutinous or sticky rice are also found in other cultures, such as tteok in Korea, tangyuan in China, banh tet in Vietnam, and ketan in Indonesia. These foods share a similar texture and are used in both sweet and savory dishes in their respective cultures.

This mochi is a little different from the traditional kind of mochi. Rather than sweetened bean pastes as a filling, this one uses a chocolate ganache filling. You can imagine it as a kind of mochi chocolate truffle!

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

Ingredients

Mochi 

• Glutinous rice flour: Aka sweet rice flour. If you have access to shiratamako where you live I highly recommend using that! It’s a Japanese glutinous rice flour made from short-grain rice (mochigome). Otherwise, you can use mochiko or Thai-style glutinous rice flour which can be found in almost all Asian grocery stores.

• Granulated sugar: Aka white sugar, is used to sweeten the mochi dough as well as give it a softer texture.
• Corn starch: Corn starch helps to thicken the mochi dough as well as give it more structure.
• Cocoa powder: Cocoa powder gives the mochi dough chocolate flavor! Feel free to use regular or dutch processed cocoa powder.

• Whole milk: Milk is used to hydrate the dough as well as add extra fat and protein to the dough, this results in a softer mochi with a smoother mouthfeel. If you want to make this dairy-free you can replace this with water.
• Vegetable oil: Kneading vegetable oil into the dough not only makes it softer and chewier it also makes it easier to handle as it’ll be less sticky.

Chocolate Ganache

• Semi-sweet chocolate: I like to use semi-sweet chocolate as this prevents the mochi from getting too sweet. If you prefer darker or lighter chocolate feel free to substitute it. I like to use bars of chocolate rather than chocolate chips or melts as they are typically higher in quality.
• Heavy cream: Aka thickened cream. The cream makes up the body of the ganache, giving it that silky smooth consistency.
• Unsalted butter: Butter gives the ganache a richer flavor and texture,while also firming it up.

Assembly

• Cocoa powder: The cocoa powder here is needed to coat the outside of the mochi. Make sure you use a high-quality cocoa powder as it will be the first thing to hit your tastebuds!

Optional – My Favourite Extras That Add a Little Magic

These small additions layer flavour without complicating the recipe.

• Vanilla bean paste — Adds a warm, round sweetness.
• Almond extract — A tiny splash gives a light marzipan aroma.
• Sea salt flakes — A pinch on top before dusting gives a lovely balance.
• Espresso powder — Deepens the chocolate and makes the centre taste richer.
• Freeze-dried berry powder — Swirled into ganache for a fruity pop.

Tip: At TuCha we often play with tiny flavour tweaks like these. One small change can make the whole bite feel new.

Substitutions – Smart Ingredient Swaps That Still Taste Amazing

Great for dietary needs or when the pantry’s looking a bit sad.

• Milk → water — The texture stays soft, just slightly less creamy.
• Butter → coconut oil — Gives a light coconut aroma and keeps ganache smooth.
• Cream → coconut cream — Perfect for dairy-free versions.
• Semi-sweet chocolate → dark or milk chocolate — Adjust sweetness to taste.
• Cocoa powder → black cocoa — For a deeper, Oreo-like flavour.

Tip: If you swap dairy for coconut, chill the filling longer. Coconut fats melt quicker, and I’ve had many fillings escape during testing.

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

Comparison – How This Recipe Stacks Up Against Other Desserts

Tips for perfect Chocolate Mochi

Use Gloves When Handling Mochi

Handling mochi can be quite sticky, especially when shaping the dough. While Catherine suggests using cornstarch, food-safe gloves (or lightly oiled hands) are another excellent way to prevent sticking without over-coating the dough. This method is particularly useful for maintaining the soft, stretchy texture of mochi.

Chill the Ganache Before Assembly

For easy handling and to prevent the filling from becoming too runny, chill the ganache until it’s firm. A chilled ganache won’t melt quickly in your hands while assembling the mochi, and it will hold its shape better inside.

Dust Extra Cocoa Powder

To give the mochi a richer chocolate flavor and an elegant presentation, dust the surface with additional cocoa powder after assembly. This technique enhances the overall taste and appearance.

Love molten centers? Try my ultra-gooey Nutella mochi next—it’s pure comfort.

Go Dutch with Your Cocoa

Use Dutch-process cocoa for a deeper, more sophisticated chocolate note and a rich, velvety color. Think of it as your mochi dressing up for a black-tie evening.

Rest Your Dough for Perfection

After microwaving, let the dough rest under plastic wrap for five minutes. This pause allows the starches to relax, giving you that signature soft and bouncy texture.

Layer in Flavor Accents

Add a drop of vanilla bean paste or a splash of almond extract to the dough for subtle aromatic layers. These delicate enhancements turn your mochi into a sensory experience.

Use a Stand Mixer for Consistency

Kneading by hand is rewarding, but a stand mixer with a dough hook ensures a smooth, elastic texture every single time. It keeps your batch uniform and fuss-free.

Precision with Temperature

When heating the ganache, aim for gentle melting instead of rushing to a boil. This keeps the chocolate smooth and creamy while locking in that luxurious mouthfeel.

Colorful Cocoa Dusting

For special occasions, mix your cocoa powder with edible luster dust in rose gold or pearl for a glamorous finish. Your mochi will be camera-ready for every celebration.

Variations

Matcha Ganache Filling

Replace the chocolate filling with a smooth, creamy matcha ganache for a delightful green tea twist. Matcha offers a slightly bitter flavor that complements the sweetness of the mochi dough, creating a balanced dessert.

Nutty Chocolate Mochi

For extra texture, mix finely chopped nuts (like hazelnuts, almonds, or walnuts) into the ganache filling. The crunchiness of the nuts contrasts beautifully with the chewy mochi and adds a depth of flavor to the dessert.

Spicy Chocolate Mochi

Infuse the ganache with a small amount of chili powder for a subtle heat that elevates the sweetness of the chocolate. The combination of spice and chocolate is popular in Mexican cuisine and can add an adventurous twist to the traditional recipe.

Chocolate Butter Mochi Baked Style

Bring Hawaiian inspiration into your kitchen by baking a version of chocolate butter mochi. Add coconut milk and a bit of butter to create a chewy, cake-like dessert with a delicate golden crust.

Frozen Mochi Bites

Freeze your mochi after assembly for a refreshing treat. When partially thawed, the exterior stays chewy while the ganache centers taste like cool, creamy truffles.

Craving brownies with mochi texture? My fudgy mochi brownies are a must-try.

Espresso Chocolate Mochi

Infuse your ganache with espresso powder for a mocha-inspired dessert. It pairs perfectly with morning coffee or as a delightful after-dinner bite.

Berry and Chocolate Swirl

Mix freeze-dried strawberry or raspberry powder into the ganache. Each bite bursts with fruity brightness, balancing the richness of the chocolate.

Hazelnut Praline Filling

Blend hazelnut praline paste into the ganache for a nutty, luxurious variation. It’s reminiscent of a Ferrero Rocher experience but wrapped in chewy mochi.

Citrus Zest Twist

Add finely grated orange or yuzu zest to the dough for a bright, aromatic lift. The citrus notes add elegance while keeping the overall profile refreshing.

Serving Suggestions

Drizzle with Chocolate Sauce

Enhance the indulgence by drizzling a warm chocolate sauce over each mochi before serving. This not only boosts the chocolate flavor but also adds a touch of elegance when presenting the dessert to guests.

Serve with Whipped Cream

A dollop of lightly sweetened whipped cream on the side balances the rich, chewy mochi. The creaminess provides a nice contrast to the dense texture of the mochi, making it an excellent addition to the dish.

Top with Fresh Berries

Adding fresh strawberries or raspberries as a garnish introduces a bright, fruity flavor that cuts through the richness of the chocolate. The tartness of the berries complements the sweetness of the mochi and ganache.

Build a Mochi Parfait

Layer mochi cubes with whipped cream, silky chocolate mousse, and cookie crumbles in a glass. It creates a multi-textured dessert perfect for dinner parties.

Dipped and Decorated

Dip half of each mochi in tempered chocolate and sprinkle with edible glitter or crushed freeze-dried fruit. This creates a striking presentation for special occasions.

Mochi Fondue Bar

Serve chocolate mochi alongside a fondue pot with options like white chocolate, matcha glaze, or caramel for dipping. It turns dessert into an interactive experience.

Sundae Upgrade

Chop the mochi into cubes and scatter them over ice cream. Add warm fudge sauce and crushed nuts for an indulgent sundae with extra chew.

Bento Box Treats

Pack individually wrapped mochi into a chic dessert bento box. It’s perfect for gifting or for sharing at a picnic or afternoon tea.

Pair with Sparkling Beverages

Pair your mochi with chilled sparkling jasmine tea or a semi-sweet dessert wine. The delicate bubbles complement the chewy sweetness and make the experience feel elegant and curated.

Want a darker, richer twist? My luscious Dubai chocolate mochi might become your new obsession.

Common Mistakes to Avoid

Skipping the Scale

Precision matters. Using grams instead of cups ensures your flour-to-liquid ratio is perfect for that smooth, elastic dough every time.

Overcooking the Dough

Microwaving too long makes the dough rubbery and tough. Check after each interval to maintain that soft, stretchy texture Catherine is known for.

Forgetting to Oil Your Tools

Neglecting to lightly oil spatulas, gloves, or your hands can make shaping the dough frustrating. A little oil keeps everything smooth and manageable.

Rolling the Dough Too Thin

If the dough is rolled too thin, it tears when you try to seal the ganache. Keep it thick enough to securely encase the filling without leaks.

Using Low-Quality Ingredients

Premium cocoa and high-quality chocolate make a noticeable difference. Choosing lesser-quality ingredients can flatten the flavor and texture of your mochi.

Improper Storage

Leaving mochi exposed in the fridge causes it to dry out. Always store in an airtight container to maintain that soft, chewy bite for days.

Chocolate Mochi Recipe

Print Recipe

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Soft and chewy chocolate mochi filled with a smooth chocolate ganache, all rolled in cocoa powder, the chocolate lovers’ mochi of choice!

• Author: Catherine Zhang
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 8 Mochi 1x
• Category: Mochi
• Method: Easy
• Cuisine: Asian Fusion

Ingredients

Units MUS 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

Chocolate Ganache

• 225g Semi-sweet chocolate (7.9oz), roughly chopped
• 120ml Heavy cream (1/2 cup)
• 30g Unsalted butter (2 tbsp)

Assembly

• 60g Cocoa powder (1/2 cup)

Cook Mode Prevent your screen from going dark

Instructions

Chocolate Ganache

1. Combine the chocolate, cream, and butter in a heatproof bowl and heat in the microwave or over a double boiler until melted
2. Stir until completely combined, cover with cling wrap, and place in the fridge to chill for 1-2 hours or until completely firm
3. Line a baking tray with parchment paper
4. Divide the ganache into 8 portions and roll them into balls
5. Place the balls on the lined baking tray and refrigerate for 30 minutes or until firm

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 in 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 baking paper
10. Divide the mochi into 8 equal portions and place on the baking sheet.

Assembly

1. Put the cocoa powder in a shallow bowl
2. Flatten a ball of mochi in your palms
3. Add a ball of chocolate ganache in the center and pull the sides of the mochi over it to enclose the ganache, pinch to close
4. Roll the assembled mochi in the cocoa powder
5. Repeat until all the mochi and ganache 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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