Creamy Chocolate Mochi Roll Recipe

Indulge in this exquisite chocolate mochi roll that promises a delightful sensory experience. The soft and stretchy mochi encases a luscious chocolate cream, with a final dusting of cocoa powder, making it an irresistible treat.

Ingredients:

Mochi Dough:

• Glutinous rice flour: 170g
• Corn Starch: 30g
• Sugar: 40g
• Milk: 250g
• Butter: 15g

Chocolate Cream Filling:

• Dark Chocolate: 30g
• Milk Chocolate: 40g
• Light cream: 70g
• Softened Cream cheese: 150g
• Sugar: 20g

Instructions:

For the Chocolate Cream Filling:

1. Warm the light cream in a bowl to about 60°C.
2. Add both the dark and milk chocolates to the warm cream and mix. Continue stirring until the chocolates have fully melted.
3. Cover the bowl with plastic wrap and place it in the refrigerator. This mixture will solidify slightly and become a chocolate ganache.
4. In a separate bowl, whisk the softened cream cheese with sugar until it reaches a yogurt-like consistency. Gently fold in two scoops of the chocolate ganache and mix until uniform. Set aside.

For the Mochi Dough:

1. In a mixing bowl, combine the glutinous rice flour, cornstarch, sugar, and milk. Ensure the mixture is well-combined and free of lumps.
2. Strain this mixture to ensure a smooth consistency. Cover the bowl with plastic wrap, making a few small holes in the wrap for steam to escape. Steam the mixture for about 30 minutes.
3. Once the mochi dough is cooked and still warm, incorporate the butter. Knead the dough, stretching and pulling to enhance its elasticity.

Assembly:

1. Lay out a piece of parchment paper and lightly dust it with cocoa powder. Place the prepared mochi dough onto the cocoa-dusted surface and sprinkle some more cocoa powder on top.
2. Cover the mochi with another piece of parchment paper. Using a rolling pin, gently roll out the mochi between the papers until you achieve a long rectangular shape.
3. Remove the top parchment paper and evenly spread the chocolate cream filling over the mochi's surface.
4. Carefully roll up the mochi, ensuring the filling stays inside.
5. Wrap the rolled mochi in parchment paper, twisting the ends to seal. Refrigerate for at least 30 minutes to allow it to set.
6. Once chilled, slice and enjoy your creamy chocolate mochi roll!