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Chocolate And Chestnut Mochi

by Stevie Ward featured in Mochi Desserts You'll Wish You Knew About Sooner


for 12 servings


  • 1 cup
    shiratamako flour (140 g)
  • ⅔ cup
    fine sugar (135 g)
  • 1 cup
    water (240 mL)
  • potato starch, or cornstarch


  • 1 cup
    heavy cream (240 mL)
  • 1 tablespoon
    chestnut syrup, (syrup in the canned chestnuts)
  • 2 tablespoons
    chocolate powder
  • 4 cans chestnut, canned, diced
  • 12 butter cookies
    Calories 249
    Fat 12g
    Carbs 34g
    Fiber 0g
    Sugar 18g
    Protein 2g

Estimated values based on one serving size.



  1. In a medium bowl, combine shiratamako, sugar, and water. Mix.
  2. Cover and microwave for 3 minutes. Let it sit for 1 minute, wrapped.
  3. Sprinkle your tabletop with enough potato starch to avoid sticking. Mix the mochi mixture and place on top of the starch.
  4. Using a rolling pin, stretch mochi out very thin (about ½ cm to 1 cm thickness).
  5. Set aside until it gets to room temperature.
  6. In a large bowl, combine heavy cream, syrup, and chocolate powder. Whip until small peaks form.
  7. Add the diced chestnuts and fold them into the cream.
  8. Slice the mochi sheet into 12 even pieces. Or depending on the cookie used for the base, make sure to have 2 cm to fold under.
  9. Place a spoonful of cream on the cookie.
  10. Place one sheet of mochi over the cream and fold under the cookie.
  11. Garnish with more cocoa powder.
  12. Enjoy!