Chocolate Cream Mochi Bites are one of those treats that bring a smile to your face with every bite. I first came across this delicious dessert at a friend’s gathering, and instantly knew I had to try making my own version of Chocolate Cream Mochi Bites. The combination of chewy mochi and creamy chocolate is irresistible. Once I tried making these at home, they quickly became a favorite in my kitchen, and it didn’t take long before I was sharing them with friends and family.
The Perfect Chewy Texture
What makes Chocolate Cream Mochi Bites special is the chewy texture of the mochi that contrasts beautifully with the smooth chocolate cream inside. It’s like taking a bite of soft, pillowy sweetness that gives way to a rich, chocolatey surprise. The mochi is made from glutinous rice flour, which gives it that perfect chewy consistency. It’s a texture that’s hard to forget once you’ve experienced it, making each bite of Chocolate Cream Mochi Bites so memorable.
Making Chocolate Cream Mochi Bites at Home
Making Chocolate Cream Mochi Bites at home is easier than you might think. All you need are a few simple ingredients: rice flour, sugar, and some chocolate for the filling. The key is to get the dough right—soft and pliable enough to wrap around the smooth chocolate cream filling. As the chocolate melts slightly inside, it creates a perfect little bite of heaven. I find that making these with my family adds to the fun, as everyone gets to be a part of shaping the bites and seeing them come together.
Why You’ll Love Chocolate Cream Mochi Bites
What I love most about Chocolate Cream Mochi Bites is how versatile they are. You can customize the filling with different flavors of chocolate or even mix in some fruit for an extra twist. Whether you’re making them for a special occasion or just because you’re craving something sweet, these bites never disappoint. They’re the kind of treat that’s perfect for sharing and guaranteed to be a hit with anyone who tries them. The next time you’re in the mood for something fun and different, Chocolate Cream Mochi Bites are sure to be your go-to snack!
Table of Contents
Chef’s Notes- Chocolate Cream Mochi Bites
- Knead the Dough Properly: Kneading the dough is crucial for creating the signature chewy texture. Use your palms to work the dough, but don’t overdo it; 10 minutes of kneading should suffice for a smooth and elastic consistency.
- Correct Temperature for Frying: Make sure the oil is at the right temperature—medium heat is ideal. If the oil is too hot, the dough will brown too quickly on the outside without cooking the inside. If it’s too cold, the mochi bites will absorb too much oil.
- Use Warm Nutella for Filling: Slightly warm the Nutella before using it to fill the dough. It makes the filling smoother and easier to handle, and it will melt better inside the mochi during frying.
- Avoid Overcrowding the Fryer: Fry the mochi bites in small batches to maintain the temperature of the oil. Overcrowding will lower the oil temperature, leading to greasy and unevenly cooked mochi.
- Let the Mochi Rest: After frying, let the mochi bites cool for a few minutes. This helps the chocolate center set slightly, preventing the filling from running out when bitten into.
- Dusting with Cinnamon and Sugar: Be generous with the cinnamon-sugar coating after frying. It gives the mochi bites a delightful flavor contrast to the creamy chocolate inside.
- Customize the Filling: While Nutella is a fan favorite, feel free to get creative with other fillings like almond butter, peanut butter, or even dulce de leche for a different taste experience.
Chocolate Cream Mochi Bites
4
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hour40
minutes123
kcal10
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minutesDive into the delightful world of Chocolate Cream Mochi Bites! These irresistibly chewy and gooey treats blend the best of traditional mochi with the rich, creamy goodness of chocolate. Perfect for snack time or as a sweet indulgence, each bite-sized morsel promises a burst of flavor and texture that will satisfy your cravings. Whether you’re a mochi aficionado or a chocolate lover, this recipe is sure to become a favorite in your kitchen. Get ready to impress your family and friends with these mouthwatering delights that are as fun to make as they are to eat!
Ingredients
- Dough
1.1 lbs sweet rice flour
2.8 oz self-rising flour
0.7 oz unsalted butter melted
1/4 tsp fine sea salt
17 fl oz hot milk
- Fillings
7.7 oz Nutella spread
- Coating
rice bran oil for frying
1.8 oz castor sugar
1/2 tsp ground cinnamon
- Alternative Ingredients:
Sweet Rice Flour: Substitute with glutinous quinoa flour for a gluten-free option.
Self-Rising Flour: Use all-purpose flour with 1 1/2 teaspoons baking powder and a pinch of salt.
Butter: Replace with coconut oil for a dairy-free alternative.
Nutella: Use almond or hazelnut spread for a nut-free option.
Castor Sugar: Substitute with granulated sugar or coconut sugar.
Milk: Use almond milk or other plant-based milks for a dairy-free version.
Directions
- Prepare Dry Ingredients: Begin by sifting the sweet rice flour and self-rising flour into a spacious mixing bowl. This ensures a smooth dough without lumps, providing the perfect chewy texture. (Time: 10 minutes)
- Combine Wet Ingredients: Add the melted unsalted butter and fine sea salt to the sifted flours. Gradually pour in the hot milk while continuously mixing to integrate all components seamlessly. (Time: 15 minutes)
- Knead the Dough: Once the mixture is homogeneous, knead it on a floured surface until it forms a smooth, elastic dough. This process develops the gluten necessary for the mochi’s signature chewiness. (Time: 15 minutes)
- Form Mini Balls: Transfer the dough to a cutting board and portion it into smaller, equal-sized pieces to create mini donut balls. Ensure each piece is large enough to accommodate the Nutella filling without breaking. (Time: 10 minutes)
- Flatten and Fill: Cover the dough balls with cling film to prevent drying. Gently roll each ball in your palm and flatten it using your thumbs, creating an indentation for the Nutella filling. (Time: 10 minutes)
- Stuff Donut Holes: Insert approximately 0.24 oz of Nutella into each flattened dough piece. Carefully seal the dough around the filling to form tight, round balls. (Time: 10 minutes)
- Fry the Mochi Bites: Heat rice bran oil in a deep skillet over medium heat. Fry the stuffed mochi balls until they achieve a golden-brown exterior, ensuring they are cooked through and the Nutella is melted. (Optional: Frying in batches to maintain oil temperature.) (Time: 15 minutes)
- Coat with Sugar and Cinnamon: After frying, drain excess oil and toss the hot mochi bites in a mixture of castor sugar and ground cinnamon for a sweet and spicy finish. (Time: 5 minutes)
- Serve and Enjoy: Allow the mochi buns to cool slightly before serving. These bites are best enjoyed warm for that perfect gooey center. (Time: 5 minutes)
Equipment
- Chef’s Knife
- Cutting Board
- mixing bowls
- measuring cups and spoons
- hand mixer
- silicone spatula set
- colander
- baking sheet
- food storage containers
Nutrition Facts
- Calories: 123kcal
- Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 150mg
- Potassium: 60mg
- Carbohydrates: 22g
- Fiber: 1g
- Sugar: 12g
- Protein: 3g
- Vitamin A: 150IU
- Vitamin C: 0mg
- Calcium: 40mg
- Iron: 1mg
FAQ- Chocolate Cream Mochi Bites
Can I make this recipe vegan?
Yes! You can substitute dairy ingredients with plant-based alternatives. Use coconut oil in place of butter, almond milk instead of regular milk, and opt for a dairy-free chocolate spread like almond or hazelnut spread.
Can I freeze Chocolate Cream Mochi Bites for later?
Yes, you can freeze them! Allow the fried mochi bites to cool completely, then store them in an airtight container in the freezer for up to a month. To reheat, simply microwave for a few seconds or re-fry them for a crispy texture.
Can I make these mochi bites without frying?
While frying gives the mochi bites their signature crisp exterior, you can try baking them at 350°F for about 15-20 minutes, though the texture will be less chewy.
What can I substitute for sweet rice flour?
You can substitute sweet rice flour with glutinous quinoa flour for a gluten-free option. This will provide a similar chewy texture, though the flavor may vary slightly.
How do I know when the mochi bites are cooked properly?
The mochi bites should be golden-brown on the outside and slightly crispy. When cut open, the inside should be soft and gooey with the chocolate cream melted perfectly inside. If you press lightly, they should spring back.
