Tender, soft, and chewy rice cakes stuffed with chocolate truffles!
Total Time
1hr 20min
5.0
2 Ratings
Author: The Squishy Monster
Servings:
6
Ingredients
Mochi
•
1
cup
Sweet Glutinous Rice Flour
•
4
Tbsp
Granulated Sugar
•
1
tsp
Unsweetened Cocoa Powder
•
1/2
tsp
Fine Salt
•
1
cup
Cold
Coffee
Chocolate Ganache
•
1/2
cup
Bittersweet Chocolate
•
1/2
cup
Heavy Cream
•
1/4
tsp
Fine Sea Salt
•
2
tsp
Rum
or Bourbon or Grand Mariner
(optional)
Cooking Instructions
1.
In a bowl, whisk together Sweet Glutinous Rice Flour (1 cup), Granulated Sugar (4 Tbsp), Unsweetened Cocoa Powder (1 tsp), and Fine Salt (1/2 tsp).
2.
Slowly pour in the cold Coffee (1 cup) and whisk until smoothly combined.
3.
Cover with plastic wrap, leaving space for steam to escape, and heat in a microwave oven for 1½ minutes.
4.
Unwrap and work the dough with the back of a wooden spoon. Smash and stretch the dough until it gets thick, sticky, and cohesive.
5.
Cover again and microwave for another 1½ minutes.
6.
To make the truffles, pour boiling Heavy Cream (1/2 cup) into the Bittersweet Chocolate (1/2 cup) with the Fine Sea Salt (1/4 tsp) and Rum (2 tsp). Stir to combine and melt the chocolate. Allow to set in the refrigerator for about an hour.
7.
Unwrap and stretch/beat the dough again for about 3-5 minutes.
8.
On a surface dusted with wheat/corn starch or sweet rice flour, roll the dough into a long log shape.
9.
Cut into 8 equal pieces. Flatten each piece, tuck a piece of truffle into the center.
10.
Pinch to seal and flatten.
11.
Enjoy a delicious treat!
Nutrition Per Serving
CALORIES
261
FAT
12.6 g
PROTEIN
2.4 g
CARBS
32.8 g
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