Ingredients for the filling
- 100 gr. Milk chocolate
- 50 ml Full fat cream ARLA
Ingredients for the mochi
- 190 ml Fresh milk
- 15 ml Vegetable oil
- 35 gr. Corn starch
- 35 gr. Powdered sugar
- 100 gr. Rice flour
Method for the filling
In a bain-marie, combine the milk chocolate and cream and stir with a spatula until
you have a glossy ganache.
Immediately pour the ganache into a mold lined with plastic wrap and place it in the
freezer for at least half an hour.
After chilling, cut the ganache into 6-8 pieces and roll each piece into balls using your
hands and place them in the refrigerator.
Method for the mochi
Combine all the ingredients in a large bowl and mix using a whisk until the mixture is
smooth and uniform.
Pour the mixture into a non-stick pan and heat over medium heat, stirring constantly
with a wooden spoon.
Continue stirring until the mixture forms a smooth dough.
Dust your worktop with rice flour and transfer the mochi dough onto the floured
surface.
Divide the dough into 6-8 pieces and shape each piece into a circular disc using your
hands.
Place a small ball of chocolate ganache inside each mochi disc and carefully seal the
mochi using gentle motions.
