Chocolate And Chestnut Mochi
featured in Mochi Desserts You'll Wish You Knew About Sooner
Tasty Team
June 10, 2019
Ingredients
for 12 servings
Mochi
- 1 cup shiratamako flour (140 g)
- ⅔ cup fine sugar (135 g)
- 1 cup water (240 mL)
- potato starch, or cornstarch
Cream
- 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
Nutrition Info
- Calories 249
- Fat 12g
- Carbs 34g
- Fiber 0g
- Sugar 18g
- Protein 2g
Estimated values based on one serving size.
Preparation
- In a medium bowl, combine shiratamako, sugar, and water. Mix.
- Cover and microwave for 3 minutes. Let it sit for 1 minute, wrapped.
- Sprinkle your tabletop with enough potato starch to avoid sticking. Mix the mochi mixture and place on top of the starch.
- Using a rolling pin, stretch mochi out very thin (about ½ cm to 1 cm thickness).
- Set aside until it gets to room temperature.
- In a large bowl, combine heavy cream, syrup, and chocolate powder. Whip until small peaks form.
- Add the diced chestnuts and fold them into the cream.
- 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.
- Place a spoonful of cream on the cookie.
- Place one sheet of mochi over the cream and fold under the cookie.
- Garnish with more cocoa powder.
- Enjoy!
Ingredients
for 12 servings
Mochi
- 1 cup shiratamako flour (140 g)
- ⅔ cup fine sugar (135 g)
- 1 cup water (240 mL)
- potato starch, or cornstarch
Cream
- 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
Nutrition Info
- Calories 249
- Fat 12g
- Carbs 34g
- Fiber 0g
- Sugar 18g
- Protein 2g
Estimated values based on one serving size.
Preparation
- In a medium bowl, combine shiratamako, sugar, and water. Mix.
- Cover and microwave for 3 minutes. Let it sit for 1 minute, wrapped.
- Sprinkle your tabletop with enough potato starch to avoid sticking. Mix the mochi mixture and place on top of the starch.
- Using a rolling pin, stretch mochi out very thin (about ½ cm to 1 cm thickness).
- Set aside until it gets to room temperature.
- In a large bowl, combine heavy cream, syrup, and chocolate powder. Whip until small peaks form.
- Add the diced chestnuts and fold them into the cream.
- 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.
- Place a spoonful of cream on the cookie.
- Place one sheet of mochi over the cream and fold under the cookie.
- Garnish with more cocoa powder.
- Enjoy!
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