CHOCOLATE MOCHI

Let’s talk about mochi—the soft, chewy Japanese dessert that feels like biting into a cloud with a little bounce. Traditionally made from glutinous rice pounded into a smooth, stretchy dough, mochi has been a part of Japanese culture for centuries. It’s one of those magical foods that is as fun to eat as it is to make—versatile, minimal, and surprisingly satisfying. While mochi is often filled with red bean paste or served plain with a dusting of kinako, it’s been reimagined around the world in so many creative ways. One of my absolute favorites? Chocolate mochi.

I already tried making mango mochi and it turned out yumm !! but I thought, that on days when mangoes won’t be available –  the only flavour I’ll want is chocolate. That’s the charm of this version—

Screenshot

and when you take it a step further and tuck a scoop of chocolate ice cream inside… well, you’ve got something truly special. It’s like a truffle and a mochi had a baby—and it’s glorious.

What makes chocolate mochi so unique is its contrast. The outside is tender, slightly chewy, with a subtle cocoa flavor. The inside is cold, creamy, and unapologetically chocolatey. The best part? You don’t need any fancy tools or stovetops. This recipe uses just a few pantry staples and a microwave, making it totally beginner-friendly. It’s the kind of dessert that feels artisanal but is secretly very easy to whip up. Whether you’re making them for guests, gifting them to a friend, or just treating yourself, chocolate mochi is one of those treats that never fails to impress—because it’s unexpected, comforting, and just plain fun.

WHAT YOU’LL LOVE ABOUT THIS RECIPE

• No-oven
• Quick and simple
• Minimal ingredients
• Eggless
• No fancy tools required

Screenshot

INGREDIENTS USED IN CHOCOLATE MOCHI

• Rice flour

Glutinous rice flour is what gives mochi its signature chewy, stretchy, and elastic texture. When cooked, it forms a soft, pliable dough that can be shaped and filled easily—something no regular flour can replicate. Unlike regular rice flour or all-purpose flour, glutinous rice flour doesn’t just cook—it gels. That’s what creates the soft, sticky, and slightly bouncy consistency mochi is loved for. It has a very mild, neutral taste, which allows the flavor of cocoa, sugar, and ice cream to shine through while still giving the dessert body and substance.

• Cocoa powder

Cocoa powder infuses the mochi dough with a rich, earthy cocoa taste, making it the perfect pairing for the chocolate ice cream inside. It gives the dessert a double chocolate effect—chocolate inside and out—without being overwhelmingly sweet.

Unlike melted chocolate, cocoa powder blends seamlessly with the rice flour and doesn’t weigh the dough down. It keeps the mochi light, soft, and stretchy, ideal for wrapping around a cold, creamy center. Cocoa powder adds bitterness to balance the sweetness of the sugar and ice cream, ensuring the mochi dough doesn’t taste too sugary or one-dimensional.

• Sugar

The most obvious role—sugar adds just the right amount of sweetness to balance the bitterness of cocoa powder and the neutral taste of rice flour. Since mochi is usually paired with mildly sweet fillings like whipped cream or fruit, the dough itself needs a subtle sweetness to complement those flavors. Sugar slightly softens the mochi dough as it cooks, giving it a smoother, more elastic texture. It helps prevent the dough from becoming too rubbery or stiff once cooled.

• Milk

Milk is the primary liquid that hydrates the dry ingredients (rice flour, cocoa powder, sugar, and cornflour), allowing them to combine into a smooth, lump-free batter. It helps form that soft, sticky, stretchy dough that’s essential for a good mochi wrapper.

Glutinous rice flour needs a certain amount of liquid to hydrate properly. Unlike plain water, milk adds a subtle richness and creaminess to the mochi dough, complementing the butter and chocolate flavor.

• Cornflour

Glutinous rice dough is extremely sticky once cooked. Cornflour acts as a barrier between the dough and any surface it touches—your counter, rolling pin, hands, or ramekin—making it manageable to roll and shape. A light dusting prevents the outside of the mochi from sticking to itself or becoming messy during folding and sealing.

• Butter

Butter brings a subtle, creamy richness to the mochi dough, rounding out the flavors—especially important in a chocolate-based recipe where you want a warm, indulgent finish. It enhances the overall taste of the dough, making it more flavorful and less bland. The fat in butter contributes to a softer, more elastic dough, making it easier to handle when wrapping around the ice cream.

Screenshot

EQUIPMENT USED FOR MAKING CHOCOLATE MOCHI

A correct proportion of all the ingredients will guarantee the best taste, so you will need measuring spoons and measuring cups to measure quantities of all the ingredients.

This is a very simple and quick recipe. It only requires a bowl and a microwave to bring this recipe together.

TIPS TO MAKE CHOCOLATE MOCHI

1. Use glutinous rice flour, not regular rice flour. Look for sweet rice flour on the packaging. Regular rice flour won’t yield the soft, stretchy texture mochi is known for.
2. After microwaving, the dough should look smooth, sticky, and slightly glossy. If it still looks floury or raw, microwave it for another 30 seconds.
3. The thinner the dough, the more delicate the mochi—but make sure it’s strong enough to hold the filling without tearing.
4. Dust generously with cornflour: This prevents the dough from sticking to your surface, rolling pin, and fingers. Keep a small bowl of cornflour handy while shaping.
5. Mochi tastes best the same day. You can refrigerate them for a short while, but avoid storing too long, as the dough can harden in the fridge.
6. Tap off any excess cornflour before serving for a cleaner bite.

Screenshot

OTHER RELATED RECIPES FROM THE BLOG

• JAPANESE MANGO SANDWICH

• SUGAR FREE CHOCOLATE ICE CREAM

• MANGO MOCHI

CHOCOLATE MOCHI

 

Save Print

Ingredients

• ¼ cup glutinous rice flour
• 1 tbsp cocoa powder
• 2 tbsp caster sugar
• 1 tbsp corn flour + more for dusting
• 1 tbsp butter, melted
• ⅓ cup milk
• For the filling
• Chocolate ice cream

Instructions

1. Take a microwave safe bowl and add the rice flour, cocoa powder, sugar, cornflour to it. Give it a mix using a fork or chopsticks. Add the melted butter and milk and mix again to form a smooth batter.
2. Cover the bowl with a plate and microwave for 3 mins – stirring after every one minute. The mixture should look thick, combined and sticky.
3. Let the mixture come to room temperature. Refrigerate it then, for 10-15 mins.
4. Dust some cornflour on a clean surface and place the cooled dough on it. Roll out the mixture into a smooth dough and divide it equally into 4-5 portions Roll out each portion into a circle.
5. Take a small bowl or ramekin and place the rolled-out dough over it. Make sure the dough is larger in circumference than the ramekin and forms a cavity in centre.
6. Scoop some chocolate ice cream in the centre and carefully close the mochi dough into a small round ball.
7. Cut off the excess dough and seal the edges properly.

3.5.3251

Screenshot

If you like my easy Chocolate Mochi recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!