Step 1: Melting the Chocolate

Begin by combining 180g of chocolate with 180g of warm whipping cream in a bowl. Stir the mixture until the chocolate is completely melted and the two ingredients are well combined.

Step 2: Chilling the Chocolate Mixture

Next, wrap the chocolate mixture in plastic wrap and divide it into six equal portions. Place these portions in the refrigerator and allow them to freeze for approximately one hour, or until firm.

Step 3: Preparing the Mochi Dough

In a separate bowl, mix together 100g of glutinous rice flour, 30g of corn starch, 50g of sugar, 10g of cocoa powder, 180g of milk, and 15g of corn oil until evenly combined. Sift the mixture once to ensure a smooth consistency.

Step 4: Cooking the Mochi

Pour the mochi dough mixture into a non-stick pan and cook it over low heat. Stir the mixture continuously until it forms a cohesive mass with a chewy texture. This process may take some time, so be patient and keep stirring.

Step 5: Achieving Perfect Elasticity

Once the mochi dough reaches the desired texture, let it cool, and continuously stretch the dough until it becomes firm.

This step is crucial for ensuring that the mochi has the perfect chewiness that makes it so irresistible.

Step 6: Encasing the Chocolate Filling

Now comes the fun part! Use the prepared mochi dough to encase the frozen chocolate filling. Divide the mochi dough into six portions and wrap each portion around one of the frozen chocolate pieces, ensuring that it is completely covered.

Step 7: Adding the Finishing Touch

To complete your Chocolate Mochi, dust each piece with cocoa powder for an extra touch of chocolatey goodness. This not only adds flavor but also enhances the appearance of the mochi.