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Chocolate filled mochi balls are like the Japanese version of chocolate truffles.

Chocolate Filled Mochi

With soft, sticky chocolate mochi wrapped around a sphere of melty dark chocolate ganache, this Chocolate-Filled Mochi recipe makes a decadent treat that's like a Japanese chocolate truffle.
Course Dessert
Cuisine Japanese-Western
Keyword chocolate, sweets
Level Beginner
Main Ingredient Chocolate
Diet Gluten-Free, Pescatarian, Vegetarian
Prep Time 15 minutes
Cook Time 8 minutes
Setting time 4 hours
Total Time 4 hours 23 minutes
Servings 26 mochi truffles
Calories 88kcal


For ganache

  • 170 grams chocolate
  • 40 grams unsalted butter a little less than 3 tablespoons
  • cup heavy cream

For chocolate mochi

  • 100 grams mochi flour ~1/2 cup + 2 tablespoons
  • 20 grams cocoa powder 3 tablespoons, plus more for dusting
  • 90 grams sugar a little less than 1/2 cup
  • 1 cup milk
  • 45 grams unsalted butter 3 tablespoons


  • To make the ganache, add the chocolate, butter, and heavy cream to a microwave-safe bowl and put it in a microwave set to 600 watts for one minute and thirty seconds.
  • Let the mixture rest for an additional thirty seconds, and then stir together until it's smooth and free of lumps. Cover and refrigerate until solid (about 4 hours).
  • To make the mochi, line a 5x5-inch pan with parchment paper.
  • In a large microwave-safe bowl, whisk together the mochi flour, cocoa powder, and sugar until evenly combined.
    Mochi flour mixed with cocoa powder and sugar.
  • Whisk in the milk a little at a time until the mixture is smooth and free of lumps. Add the remaining milk and whisk until smooth.
    Mochi flour mixture being whisked.
  • Put the mochi mixture into the microwave and set it at 600 watts for two minutes and thirty seconds.
  • Use the whisk to break up any solidified lumps and add the butter. Whisk together until the butter is melted and emulsified with the mixture.
    Chocolate mochi mixture after being partially cooked in the microwave oven.
  • Microwave the chocolate mochi at 600 watts for an additional three minutes and thirty seconds.
  • Use a spatula or wet wooden paddle to knead the mochi until it is smooth and elastic. It is extremely hot and sticky, so be careful not to get any on your hands.
    Chocolate mochi being kneaded with a red spatula.
  • Dump the chocolate mochi into the prepared mold, spread the mixture evenly into the corners, and flatten off the top. Let the mochi cool to room temperature, and then cover while you're waiting for the ganache to set.
    Chocolate mochi being pressed into a square mold.
  • When the ganache has firmed up, use a knife to cut the chocolate mochi into quarters in both directions to make 16 squares that are roughly the same size.
    Cutting chocolate mochi up into squares.
  • Use a round 1/2 tablespoon or melon baller to scoop a ball of ganache out of the bowl.
    Scooping chocolate ganache into spheres for making mochi.
  • Use your thumbs and fingers to press out a piece of mochi into a 2-inch disk that's roughly the same thickness.
    Flattening out chocolate mochi with fingers.
  • Place a ball of ganache into the center and wrap it with the mochi. Pinch the seams together with your fingers to seal the mochi shut, and then roll the chocolate-filled mochi in cocoa powder to keep it from sticking.
    Stuffing chocolate mochi with ganache.
  • Adjust the shape of your chocolate mochi ball as needed and repeat with the rest of the mochi and ganache.
    Dusting chocolate mochi balls with cocoa powder.


Calories: 88kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 7mg | Potassium: 46mg | Fiber: 1g | Sugar: 7g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg