Microwaved Chocolate Mochi

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I made some chocolate mochi filled with a whole piece of luxuriously smooth Doves dark chocolate for my hiking group this week-- cuz nothing but the best for my friends! This dessert uses the microwave and is perfect for those hot summer days when you are craving a sweet dessert, but don't want to turn on the oven or stove top.

Making this mochi is very similar to my Peanut butter and jam mochi (recipe here), except that you have to add a bit more water to the mochi dough to maintain that super soft texture since the cocoa powder absorbs a lot of liquid. When the mochi dough first comes out of the microwave and is super hot, it will be very sticky and hard to handle. So give it a good mix with a spoon, and then let it cool down for a few minutes before trying to use it. You want the dough to still be warm so that the chocolate piece melts slightly, but you don't want it so hot that the piece of chocolate melts too fast and slides off the mochi dough before you have a chance to gather up the sides and encase it.

Here's the step by step instructions in pictures:

Add all ingredients except Doves Chocolates

Mix until it's smooth, no lumps



Microwave 5 min medium power. Mix. Microwave again 5 min medium power. Mix.




Unwrap 10 pieces of Doves chocolates




Plop mochi dough onto a pile of potato starch. Top with Doves chocolate. Gather sides to encase chocolate in mochi dough.


Enjoy!

yields 10 pieces of mochi

Ingredients:

  • 1 c mochiko
  • 1 ½ c water
  • ½ c sugar
  • 3 T cocoa powder
  • 10 pieces Doves dark chocolates, unwrapped (or chocolate of your choice)
  • potato starch or cornstarch to prevent mochi dough from sticking

Procedures:

  1. Add mochiko, water, sugar and cocoa powder to a microwave safe bowl. Mix until there are no lumps remaining.
  2. Microwave at medium power for 5 minutes. (My microwave’s highest power is 10. So I set the power to 5.)
  3. When the timer is up, carefully take out the bowl and use a metal spoon to mix the cooked mochi. CAREFUL, the mochi is very very hot!
  4. Return the bowl to the microwave and microwave for 5 minutes more at power level 5. Mix again, and allow mochi to cool for a few minutes.
  5. Sprinkle a layer of potato starch onto a flat surface. Grab a second metal spoon. Using one spoon, scoop out a heaping spoonful of the mochi dough (about 2T); and using the second spoon, push the mochi dough off the first spoon onto the potato starch covered flat surface.
  6. Place a piece of chocolate in the center of mochi dough “blob”. Gather the edges of the dough disk, pinch close and shape into a ball. (To prevent mochi from sticking to your hands, make sure they are coated with potato starch.) Place seam side down into a mini cupcake liner. Repeat until all mochis are sealed and formed.
  7. Note: Fresh mochi lasts no more than 2 days at room temperature, and is best eaten on the day it is made.