Chocolate Lava Mochi
Japan's viral fusion dessert — a mochi outer shell (glutinous rice dough, chewy and soft) encasing a molten dark chocolate lava centre. When bitten or pulled apart the liquid chocolate flows out. Served warm, dusted with cocoa powder and a scattering of sea salt.
- Total
- 50 min
- Serves
- 8
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Ganache filling: heat cream and butter until simmering; pour over chopped chocolate. Stir smooth. Refrigerate until firm (1 hour). Roll into 8 small balls; freeze 30 minutes.
About 5 min
Mochi: mix glutinous rice flour, sugar and water in a microwave-safe bowl. Microwave on medium power in 1-minute bursts, stirring between each, until cooked through and glossy (3–4 minutes total). Cool slightly.
About 14 min
Dust a surface heavily with cocoa powder. Divide the mochi into 8 portions. Flatten each into a thin disc.
About 14 min
Place a frozen ganache ball in the centre of each disc. Wrap the mochi around the chocolate, pinching to seal completely.
About 14 min
Microwave each mochi 15–20 seconds before serving to melt the chocolate centre. Dust with extra cocoa and sea salt. Eat immediately.
About 3 min
Nutrition per serving (estimate)
- Calories
- 280
- Protein
- 4 g
- Carbs
- 38 g
- Fat
- 14 g
- Fibre
- 2 g
- Sugar
- 20 g
- Sodium
- 80 mg
Contains: gluten, dairy
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Recipe by Boon Tools.