Chocolate Mochi

Chocolate Mochi is a rich, chewy, and satisfyingly sweet treat that brings together the soft, stretchy texture of traditional mochi with deep chocolate flavor. I love how this dessert combines Japanese-inspired glutinous rice flour with cocoa for something that’s both familiar and unique. Whether I make it in squares, bites, or filled mochi balls, it’s always a fun and indulgent way to enjoy chocolate in a new form.

Why You’ll Love This Recipe

I love Chocolate Mochi because it’s naturally gluten-free, deeply chocolatey, and has a pleasantly chewy texture I can’t resist. It’s easy to make at home with just a few ingredients and doesn’t require any special tools. I can bake it in the oven for cake-style mochi, or cook and shape it for soft, hand-held pieces. It’s a perfect cross between fudge and rice cake—and once I tried it, I was hooked.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Mochiko (sweet glutinous rice flour)

• Unsweetened cocoa powder

• Sugar

• Baking powder (optional, for cake-style mochi)

• Salt

• Milk (or coconut milk for extra richness)

• Eggs (for baked version)

• Butter or oil, melted

• Vanilla extract

• Optional: chocolate chips or chunks

• Optional toppings: powdered sugar, shredded coconut, or sesame seeds

Directions

For baked chocolate mochi (cake-style):

1. I preheat the oven to 350°F (175°C) and grease a baking dish or line it with parchment.

2. In a large bowl, I whisk together mochiko, cocoa powder, sugar, baking powder, and salt.

3. In another bowl, I mix the milk, eggs, melted butter, and vanilla extract.

4. I combine the wet and dry ingredients until smooth, then pour the batter into the prepared pan.

5. I bake for 45–50 minutes, or until the edges are set and the center springs back gently.

6. I let it cool completely before slicing into chewy squares and dusting with powdered sugar if I like.

For non-baked (steamed or microwave mochi):

1. I mix mochiko, sugar, cocoa, and a pinch of salt in a bowl.

2. I gradually add milk or water and stir until smooth.

3. I steam or microwave the mixture until it becomes thick and sticky, stirring halfway through if microwaving.

4. Once cooled slightly, I dust my hands with cornstarch and shape the mochi into balls or squares.

5. I sometimes add a piece of chocolate in the center before shaping for a gooey surprise.

Servings and timing

This recipe makes about 12–16 pieces, depending on the size. It takes 15 minutes to prep and 45–50 minutes to bake, or 10–12 minutes if microwaving, for a total of 30 minutes to 1 hour depending on the method I use.

Variations

Sometimes I mix mini chocolate chips into the batter before baking for added texture. I’ve also made matcha-chocolate mochi by swirling matcha powder into half of the batter. For a filled version, I wrap the mochi around pieces of chocolate, Nutella, or even red bean paste. I also like dusting the top with cocoa powder or coconut instead of sugar for a more grown-up finish.

storage/reheating

I store chocolate mochi in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. I let it come to room temperature before eating, or microwave it for 10–15 seconds to restore its soft texture. I don’t freeze it—the texture becomes too tough once thawed.

FAQs

What is mochiko?

Mochiko is sweet glutinous rice flour made from short-grain rice. It gives mochi its chewy, stretchy texture.

Can I make this without eggs?

Yes, for an eggless version, I use extra milk or coconut milk. The texture stays chewy and soft without eggs.

Is chocolate mochi gluten-free?

Yes, since mochiko is naturally gluten-free, this recipe is gluten-free as long as all ingredients used are safe.

Can I use regular flour?

No, regular flour won’t work in place of mochiko. The unique chewy texture only comes from glutinous rice flour.

How do I keep mochi from sticking?

I dust the surface and my hands with cornstarch or potato starch to prevent sticking when shaping or slicing.

Conclusion

Chocolate Mochi is a chewy, rich dessert that combines the best of both worlds—decadent chocolate and satisfying mochi texture. I love how easy it is to customize and how forgiving the recipe can be. Whether I’m baking it into fudgy squares or shaping soft mochi balls, this dessert always feels like something special with very little effort.

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