• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie World Recipes
  • About
  • Recipes
    • Breakfast
    • Meals
    • Desserts
    • Side Dishes
    • Sauces, Dips & Jams
    • Holiday Specials
  • Contact
  • Social
  • Subscribe
menu icon
go to homepage
  • About
  • Recipes
  • Contact
  • Social
  • eBookNEW!
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Contact
    • Social
    • eBookNEW!
    • Instagram
    • Pinterest
    • TikTok
  • ×
    • A hand holding up a slice of dairy free cornbread topped with maple butter.
      Tender & Sweet Dairy-Free Cornbread
    • A bowl of one pot vegan chili topped with vegan sour cream, avocado, and tortillas.
      One-Pot Vegan Chili
    • A vegan panna cotta with some bites taken to show the inside of the dish.
      Vegan Panna Cotta
    • A piece of vegan coconut cake with frosting on top on a plate with a bite missing.
      Vegan Coconut Cake
    • A slice of 2 ingredient cake on a white plate.
      Super Easy 2 Ingredient Cake
    • A glass of coffee mousse garnished with whipped cream and coffee beans.
      Coffee Mousse
    • A slice of dairy free pumpkin pie on a plate.
      Dairy Free Pumpkin Pie
    • Two scoops of vegan pistachio ice cream on a cone.
      Creamy Vegan Pistachio Ice Cream
    • Two scoops of coconut sorbet on a sugar cone.
      Tropical Coconut Sorbet
    • An apple cinnamon roll held up over a baking dish of more.
      Warm and Gooey Apple Cinnamon Rolls
    • A vegan pumpkin oatmeal cookie with chocolate chips and flaky salt held up in two fingers.
      Chewy Vegan Pumpkin Oatmeal Cookies
    • A vegan mug cake topped with ice cream and strawberries ready to eat.
      5-Minute Vegan Mug Cake
    Home » Recipes » Desserts

    Chocolate Mochi Recipe

    Published: Nov 8, 2022 · Modified: Jun 6, 2023 by Gaby Dimova · This post may contain affiliate links · 4 Comments

    29 shares
    • Share
    • Tweet
    Jump to Recipe

    This chocolate mochi recipe has the best chewy texture and chocolate flavor. It tastes like a giant chocolate marshmallow with a creamy filling, and it's actually surprisingly easy to make too.

    chocolate mochi on a board

    What is mochi?

    Mochi is a Japanese rice cake. It has been eaten in Japan for centuries, and in recent years it's become more popular in the US, and for good reason!

    Traditionally, Japanese mochi is made at the start of the new year in an annual tradition called mochitsuki, where people pound the rice to make the mochi. Here is a great article with more details about the tradition of mochitsuki.

    Mochi is most commonly eaten in the US in the form of mochi ice cream. Mochi ice cream is a ball of ice cream enclosed inside a sweet and chewy rice cake. It has the perfect soft outside layer with a delicious cold and creamy middle, and as far as desserts go, it really doesn't get better than mochi!

    I made this mochi vegan, but if you are not vegan, you can simply replace the vegan ingredients with the regular versions. I absolutely love mochi, but it is almost impossible to find a dairy-free version of them anywhere, so I decided to make my own version. Whether you make your mochi vegan or not, it will taste absolutely delicious and look adorable either way!

    inside of chocolate mochi ball

    What flour to use for mochi

    Mochi is made with a special sweet rice flour, which is also called glutinous rice flour or mochiko. It is the key ingredient in making the chewy mochi texture and it's also used in other Korean, Filipino, Hawaiian, and Chinese dishes.

    You can find it in the baking section of many grocery stores, or order it online. I personally could not find sweet rice flour in my grocery store, so I ordered a bag on Amazon. This is the one that I used in my recipe. I've made several batches of mochi with it, and it works great!

    What you'll need to make the chocolate mochi recipe

    Dry Ingredients

    • sweet rice flour: as stated above, sweet rice flour, (also called glutinous rice flour or mochiko) is a special flour used for mochi. You can find it in the baking section of many grocery stores, or order it online.
    • sugar: I used coconut sugar, but any granulated sugar will do.
    • cacao powder: you can use regular cocoa powder or raw unprocessed cacao powder (which is what I used). Either will work.
    • cornstarch: to dust the flouring surface.

    Wet Ingredients

    • non-dairy milk: any kind will work such as coconut milk, oat milk, soy milk, etc. If you are not making your mochi vegan, whole milk will also work.
    • dash of vanilla extract
    • You will also need 1 pint of dairy-free chocolate ice cream (or regular dairy ice cream, if you prefer).
    inside of chocolate mochi ball

    Equipment needed

    • large mixing bowl: make sure it's microwave-safe
    • silicone spatula
    • cupcake liners (optional): to place the ice cream balls into. You will then freeze the ice cream balls until it's time to put them inside the mochi dough.

    How to make the mochi

    Start by scooping out 9 balls of ice cream. I made mine about 1 inch in diameter. 

    Place the balls of ice cream on a baking sheet, or in cupcake liners, and place them in the freezer while you are preparing the mochi dough. 

    scooping chocolate ice cream from a pint
    ice cream scoops on cupcake liners

    In a large, microwave-safe bowl, combine the sweet rice flour, sugar, cacao, and milk. Mix them well. 

    adding sweet rice flour to a bowl
    sweet rice flour
    adding coconut sugar to a bowl
    coconut sugar
    cacao powder added to a bowl of ingredients
    cacao
    adding milk to a bowl
    dairy-free milk

    Cover the bowl with plastic wrap and poke some holes into it. Microwave the dough for 1 minute in the microwave. 

    Remove the plastic wrap, mix the dough with a spatula, then cover again and microwave for another minute. Repeat this three times in total. 

    fork poking holes in a bowl with plastic wrap
    mochi dough in a bowl

    The mochi mixture should have formed a sticky dough. I like to place the dough in the freezer for 30 minutes to make it slightly less sticky. 

    After the dough has chilled, generously flour your work surface with cornstarch (I really mean generously! The dough is very sticky). 

    Place the dough on the surface, and sprinkle another generous amount of cornstarch on top of the dough. 

    Using your hands or a rolling pin, flatten out the dough. Then use a knife to divide it into 9 squares that are about equal in size. 

    mochi dough on a cutting board with cornstarch on top
    cutting up mochi dough
    mochi dough round on a cutting board

    Take each dough ball and flatten it out until you have a dough round about 3 inches in diameter. Make sure you are using plenty of cornstarch so that the dough doesn't fall apart. 

    Take out the frozen ice cream scoops. Place an ice cream scoop in the middle of the dough ball and gently enclose the ice cream inside the dough until the ice cream is fully enclosed. 

    rolling a chocolate mochi ball
    rolled up chocolate mochi

    Repeat this for each chocolate truffle and immediately put them in the freezer once you make each one. 

    Freeze the chocolate balls for at least 30 minutes (or store them in the freezer for as long as you want to always have a yummy snack on hand!)

    slicing a piece of chocolate mochi
    chocolate mochi ball

    Video

    If you liked this recipe, you might also like these other chocolate desserts

    • 3 ingredient chocolate mousse
    • chocolate truffle recipe
    • chocolate protein pancakes
    • vegan ice cream recipe
    chocolate mochi ball

    Chocolate Mochi Recipe

    Gaby Dimova
    This chocolate mochi recipe has the best chewy texture and chocolate flavor. It's also surprisingly easy to make too!
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Total Time 45 minutes mins
    Course Dessert
    Cuisine Japanese
    Servings 9 mochi balls
    Calories 100 kcal

    Ingredients
      

    • 1 pint dairy-free ice cream
    • 1 cup sweet rice flour sweet rice flour, (also called glutinous rice flour or mochiko is a special flour used for mochi. You can find it in the baking section of many grocery stores, or order it online.)
    • ¼ cup sugar I used coconut
    • 1 tablespoon cacao powder
    • 1 cup dairy-free milk
    • cornstarch to dust the flouring surface

    Instructions
     

    • Start by scooping out 9 balls of ice cream. I made mine about 1 inch in diameter.
    • Place the balls of ice cream on a baking sheet, or in muffin liners, and place them in the freezer while you are preparing the mochi dough.
    • In a bowl, combine the sweet rice flour, sugar, cacao, and milk. Mix them well.
    • Cover the bowl with plastic wrap and poke some holes into it. Microwave the dough for 1 minute in the microwave.
    • Remove the plastic wrap, mix the dough with a spatula, then cover again and microwave for another minute. Repeat this three times in total.
    • The mixture should have formed a sticky dough. I like to place the dough in the freezer for 30 minutes so make it slightly less sticky.
    • After the dough has chilled, generously flour a surface with cornstarch (I really mean generously! The dough is very sticky).
    • Place the dough on the surface, and sprinkle another generous amount of cornstarch on top of the dough.
    • Using your hands or a rolling pin, flatten out the dough. Then use a knife to divide it into 9 squares that are about equal in size.
    • Take each dough ball and flatten it out until you have a flat disk (should look something like a mini pizza dough). Make sure you are using plenty of cornstarch so that the dough doesn't fall apart.
    • Take out the frozen ice cream scoops. Place an ice cream scoop in the middle of the dough ball and gently enclose the ice cream inside the dough until the ice cream is fully enclosed.
    • Repeat this for each mochi ball and immediately put them in the freezer once you make each one.
    • Freeze them for at least 30 minutes (or store them in the freezer for as long as you want to always have a yummy snack on hand!)
    • Enjoy your mochi!

    Video

    Nutrition

    Calories: 100kcalCarbohydrates: 21gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 13mgPotassium: 59mgFiber: 1gSugar: 6gVitamin A: 103IUVitamin C: 2mgCalcium: 39mgIron: 0.3mg
    Keyword chocolate mochi recipe, vegan mochi recipe
    Tried this recipe?Let us know how it was!

    How to store the mochi

    Mochi should be stored in an airtight container in the freezer. Since they are stored in the freezer, they can last for quite some time. I've stored them for 2-3 weeks myself. I'm sure they can last even longer, but they are so yummy that they tend not to!

    More Desserts

    • Scoops of raspberry sorbet in a dish with chocolate chunks.
      Refreshing Raspberry Sorbet
    • Orange posset in an orange half garnished with a piece of mint.
      Orange Posset
    • Lemon sorbet in a lemon peel cup garnished with fresh mint.
      Lemon Sorbet
    • Half a lime filled with lime sorbet.
      Easy Lime Sorbet
    29 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

      5 from 8 votes (8 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Sandy

      November 13, 2022 at 11:52 pm

      we tried these this weekend and they came out delish!

      Reply
      • Gaby Dimova

        November 21, 2022 at 12:01 am

        so happy to hear that!! 🙂

        Reply
    2. Brad

      May 09, 2023 at 8:56 pm

      If I don’t want to use ice cream, can I still use this recipe for regular chocolate mochi and replace the ice cream with a different chocolate filling?

      Reply
      • Gaby Dimova

        May 31, 2023 at 8:00 pm

        Hi there! That should work 🙂 Just as long as whatever you replace the ice cream with is solid! Otherwise wrapping it in the mochi will be really messy.

        Reply

    Primary Sidebar

    My name is Gaby and I'm the face behind Veggie World Recipes! On my site, you will find recipes that are vegan and made with a healthy twist. My goal is to make plant-based cooking accessible, fun, and always delicious!

    More about me →

    Popular

    • baked oatmeal eye level view with apples on top
      Apple Baked Oats
    • a bowl of chocolate blended overnight oats
      Chocolate Blended Overnight Oats
    • hands holding a protein bar with a bite into it
      Protein Bar Recipe (no bake, with protein powder)
    • A large stack of chocolate protein pancakes with chocolate sauce and banana coins on top.
      Chocolate Protein Pancakes
    • hand holding raspberry bars
      Raspberry Oatmeal Bars (Vegan & Gluten Free)
    • Pouring the peanut butter sauce into a jar.
      Buddha Bowl Peanut Sauce
    • closeup of a granola cup
      Granola Cups
    • vegan tortilla wrap
      Vegan Tortilla Wrap

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Veggie World Recipes 

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.