Chewy Chocolate Mochi With a Rich Fudgy Center

Chocolate mochi satisfies the part of me that wants a brownie but with a chewier bite. I melt the chocolate into the dough while it is still warm so the flavor runs all the way through instead of sitting in pockets.

Mochi is a traditional Japanese rice cake, and this recipe takes it to new heights with an indulgent chocolate twist. It’s easy to make at home and will impress your friends and family.

Delicious Chocolate Mochi Recipe

These chocolate mochi feature a chewy, sweet rice cake exterior enveloping a rich, fudgy chocolate center. The recipe yields approximately 12 pieces, providing a delightful treat that’s sure to satisfy your sweet cravings.

Ingredients

1 cup glutinous rice flour (mochi flour)
1/4 cup cocoa powder
1/4 cup sugar
3/4 cup water
1/2 teaspoon vanilla extract
1/2 cup chocolate melts or dark chocolate (for filling)
Cornstarch or potato starch (for dusting)

Instructions

Prepare the Filling: Melt the chocolate melts in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let it cool slightly before using.
Mix the Mochi Batter: In a medium bowl, whisk together glutinous rice flour, cocoa powder, and sugar. Gradually add water and vanilla extract, stirring until there are no lumps.
Cook the Mochi: Transfer the mochi mixture to a microwave-safe dish and cover it with plastic wrap. Microwave on high for 1 minute, stir, then microwave for another 1-2 minutes until the mixture is slightly translucent and sticky.

Shape the Mochi: Dust a clean surface with cornstarch. Pour the mochi mixture onto the dusted surface and let it cool for a few minutes. Once cool enough to handle, knead it lightly and divide it into 12 equal pieces.
Fill the Mochi: Flatten each piece of mochi and place about 1 teaspoon of melted chocolate in the center. Carefully pinch the edges together and roll into a ball to seal.
Dust and Serve: Roll each filled mochi in cornstarch to prevent sticking. Serve immediately, or refrigerate for an hour for a firmer texture.