Introduction
For the chocolate lover who enjoys a unique texture, these Chocolate Mochi Rolls are the perfect dessert. This recipe takes the delightful chewiness of mochi and infuses it with a deep, rich chocolate flavor. The soft, stretchy chocolate mochi shell is filled with a light and airy chocolate whipped cream, creating a sophisticated and satisfying dessert that is as fun to make as it is to eat. It’s a modern and elegant twist on a traditional treat.
Why You’ll Love These Chocolate Mochi Rolls
- Intense Chocolate Flavor: The combination of cocoa powder in the mochi and the whipped cream delivers a rich, decadent taste.
- Unique and Addictive Texture: The soft, stretchy, and chewy mochi dough is a wonderfully surprising contrast to the creamy filling.
- Visually Impressive: The rolled layers of rich brown mochi and light chocolate cream make for a beautiful and elegant presentation.
- A Fun Project: Making and rolling the mochi is a creative and rewarding baking experience.
- Naturally Gluten-Free: Made with glutinous rice flour, this is a perfect dessert for those with gluten sensitivities.
Ingredients
For the Chocolate Mochi Dough:
- 1 cup (120g) glutinous rice flour (mochiko)
- ¼ cup (30g) cornstarch
- ⅓ cup (65g) granulated sugar
- ¼ cup (20g) unsweetened cocoa powder
- ½ cup (120ml) milk
- 1 tablespoon neutral oil (like vegetable or grapeseed)
- A pinch of salt
For the Chocolate Whipped Cream Filling:
- 1 cup (240ml) heavy whipping cream, very cold
- 2 tablespoons powdered sugar
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon vanilla extract
For the Assembly and Garnish:
- Extra powdered sugar or cornstarch for dusting
- Chocolate shavings or curls (optional)
Equipment You’ll Need:
- Steamer basket or large pot with a lid
- Heatproof bowl
- Whisk and spatula
- Silicone mat or parchment paper
- Rolling pin
Instructions
Part 1: Make the Chocolate Mochi Dough
- Mix Ingredients: In a heatproof bowl, whisk together the glutinous rice flour, cornstarch, sugar, cocoa powder, and salt. Add the milk and oil and whisk until the batter is smooth and lump-free.
- Steam the Mochi: Place the bowl in a steamer basket over a pot of simmering water. Cover the pot and steam for 20 minutes, or until the mochi is firm and translucent. It will look like a solid, dark dough.
- Knead the Mochi: Lightly dust a silicone mat or a large piece of parchment paper with powdered sugar or cornstarch. Place the hot mochi dough onto the mat. Lightly dust your hands and a rolling pin, then knead the mochi for 1-2 minutes until it is smooth and elastic.
- Roll It Out: Roll the mochi dough into a large rectangle, about 10×12 inches, making sure it is an even thickness. Let it cool completely.
Part 2: Prepare the Filling and Assembly
- Make the Whipped Cream: While the mochi is cooling, make the whipped cream. In a very cold bowl, use an electric mixer to beat the heavy whipping cream on high speed. Sift the powdered sugar and cocoa powder together, then gradually add them to the cream. Add the vanilla extract. Continue to beat until stiff peaks form.
- Assemble the Roll: Once the mochi is completely cool, spread the chocolate whipped cream filling evenly over the entire surface of the mochi rectangle, leaving a small border at one of the long edges.
- Roll It Up: Carefully lift the mochi and begin to roll it away from you, like a jelly roll. Roll it tightly but gently, using the mat to help you. Once rolled, wrap the mochi roll in plastic wrap and place it in the refrigerator to chill and set for at least 30 minutes.
Part 3: Slice and Serve
- Slice: Once chilled, unwrap the mochi roll. Use a sharp, wet knife to slice the roll into 1-inch thick pieces. Re-wet the knife after each slice for a clean cut.
- Garnish and Serve: Garnish with optional chocolate shavings or curls. Serve immediately, as mochi is best enjoyed fresh.
Storage and Essential Tips for the Best Chocolate Mochi Rolls
- Glutinous Rice Flour: Make sure you use glutinous rice flour (mochiko or shiratamako), not regular rice flour.
- Non-Stick is Key: Mochi is extremely sticky. Using a silicone mat and dusting with powdered sugar or cornstarch is crucial to prevent sticking.
- Cool Completely: Do not attempt to fill or roll the mochi until it has completely cooled, or the whipped cream will melt.
- Best Eaten Fresh: Mochi and whipped cream can get hard in the refrigerator over time, so this dessert is best enjoyed the same day it is made.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Share Your Sweet Creation!
Did you make a batch of these beautiful Chocolate Mochi Rolls? We’d love to see them! Share your photos on Instagram and tag @BakingIdeas and use the hashtag #ChocolateMochiRolls.
