After trying mochi for the first time, we immediately knew we had to make these little Japanese rice cakes with lots of different fillings. So after experimenting with creamy peanut butter mochi, exotic purple yam mochi, and tropical mango mochi, here’s our latest filling idea: sweet and spicy chili chocolate.
It’s probably the best mochi filling we’ve had yet and we’re so excited to share it with you today. So read on to find out how we made it – and it could soon be in your belly too!
Classic Japanese mochi balls are usually stuffed with sweet red bean paste (aka anko). But there is a version with chocolate instead of anko that is gaining popularity. And for a good reason! Who doesn’t love chocolate in desserts?
Okay, so we knew we wanted to make mochis with chocolate, but then we thought, how can we make them even more special? Red chili powder was our answer! OMG, chili and chocolate is a combination worth trying, especially if you’re into spicy food like us.
But wait, we didn’t stop there. Now that we had the perfect mochi filling idea, we had to make it healthier for you, Foodaciously style. So we choose low-sugar dark chocolate, cocoa powder and raw dates as our ingredients. That’s it. No milk, no dairy, no pests. It’s 100% vegan. Hooray!
Combine these ingredients and you have a delicious paste that feels almost like a chocolate truffle. And when you pair it with the soft and chewy rice dough des mochi, you hit the jackpot!
If you’re new to making mochi, we’ll show you step-by-step how to make them from scratch – from preparing the batter with glutinous rice flour, to shaping the casings, to sealing the chocolate filling into perfect balls.
Sounds good? Let’s do it!