This put up could include affiliate hyperlinks. Please see my full disclosure for particulars.
Hello Daring Bakers!
WHY YOU’LL LOVE THIS RECIPE This Chocolate Mochi Ice Cream Recipe brings you the perfect of each worlds with a simple technique. The smooth and chewy texture of a conventional Japanese rice cake is the proper complement to velvety, chilly ice cream. Plus, the decadent cocoa taste mingles with the refined sweetness, elevating this frozen deal with to your new craveable favourite!
In addition to having an unforgettable texture distinction and superb taste fusion, this frozen dessert is a enjoyable and handy bite-size deal with. You cannot solely share it at events, gathering, or on any particular events, but in addition take pleasure in it as a mess-free snack on the go with out utensils!
Moreover, this dessert is totally beautiful. The putting look of the darkish brown exterior and shiny ice cream inside makes Chocolate Mochi Ice Cream a dessert with an actual wow issue that’s enjoyable to take pleasure in and share!
Desk of Contents
What’s Chocolate Mochi Ice Cream?
Chocolate Mochi Ice Cream is an beautiful frozen dessert with indulgent velvety chocolate ice cream wrapped in pillowy chocolate-flavored mochi dough.
- Chocolate ice cream supplies an ideal steadiness of sweetness and bitterness. Make my Selfmade Chocolate Ice Cream or use good high quality store-bought ice cream.
- Chocolate mochi is constructed from candy glutinous rice flour and merges a conventional Japanese recipe with a luscious cocoa taste.
Key Substances for Chocolate Mochi Ice Cream and Why
-
Granulated sugar (aka white sugar):
- Granulated sugar provides sweetness to mochi, which is right for balancing the bitterness of cocoa powder.
- Sugar competes with starch for water, interfering with the formation of a agency gel construction. This helps guarantee a smooth chewy texture.
- Moreover, sugar additionally delays the retrogradation of starch, sustaining a softer and chewier consistency for an extended interval.
-
Cocoa powder:
Cocoa powder enhances the general style profile and likewise lends a deep brown coloration, giving this dessert visible attraction. All the time purchase ‘unsweetened’ cocoa powder for baking because it doesn’t not have added sugar.
In comparison with reduced-fat milk or non-fat milk:
-
- Complete milk has a ample quantity of milk fats to counterpoint the flavour with a refined creaminess.
- In the meantime, entire milk additionally supplies extra casein to bind components higher for a cohesive texture.
-
Butter (softened):
- Butter provides a wealthy nutty taste and aroma.
- The milk fats in butter improves the dough’s elasticity leading to a smoother and extra pliable consistency for an extended time.
-
Chocolate ice cream:
- Chocolate ice cream serves because the core of this dessert, offering wealthy and satisfying taste and a chilly refreshing sensation.
- The velvety inside enhances the chewy chocolate exterior, making a well-balanced dessert.
-
Cornstarch (for dusting):
- Cornstarch prevents stickiness and absorbs moisture to attain the specified last product.
How you can Make Chocolate Mochi Ice Cream
-
-
Line an 8×8-inch (20×20 cm) baking dish with parchment paper and put aside.
-
In a big microwave-safe bowl, mix the mochiko flour, sugar, and cocoa powder, after which whisk within the milk.
-
Cowl the bowl with plastic wrap and microwave on HIGH for two minutes. Then add within the butter and whisk the batter, scraping the perimeters of the bowl till the butter melts and the batter comes collectively.
-
Microwave the mochi combination once more at 30-second intervals till it holds collectively within the heart of the bowl however remains to be smooth and spreadable.
-
Switch the batter to the ready tray, cowl, and refrigerate till utterly chilly, about 2 hours.
-
Scoop sixteen 1½ tablespoon-sized balls of ice cream onto a small baking tray lined with parchment. Place within the freezer till prepared to make use of.
-
-
Assembling the Chocolate Mochi Ice Cream
-
-
Lower the chilly dough into 16 squares by chopping 4 x 4 strains.
-
Generously mud one ball with cornstarch and roll it between 2 items of plastic wrap right into a roughly 3×3-inch (7½ x 7½cm) sq.. Take away the highest piece of plastic wrap and put aside.
-
Working rapidly, place a ball of ice cream within the heart of the mochi sq. and use the underside piece of plastic wrap that can assist you deal with the mochi and wrap it across the ice cream (see step-by-step directions within the video under).
-
Twist the plastic wrap across the assembled mochi ice cream ball to assist it maintain its form, flatten it barely right into a dome form, and retaining it wrapped in plastic, return it to the freezer. Repeat with the remaining mochi and ice cream balls. (You’ll be able to reuse the highest piece of plastic wrap for the entire mochi.)
-
Let the mochi freeze for at the least two hours earlier than consuming.
-
Can I Make Chocolate Mochi Ice Cream in Advance?
Sure, you may make chocolate mochi ice cream forward of time.
The assembled, plastic-wrapped mochi will preserve properly within the freezer for as much as two months.
How you can Retailer Chocolate Mochi Ice Cream
One of the best ways to retailer mochi ice cream is to maintain it tightly wrapped in plastic wrap within the freezer for as much as 8 weeks.
FAQs
What can I take advantage of as an alternative of candy rice flour?
Glutinous/candy rice flour is mochi’s signature ingredient, and there may be NO substitute to attain the identical outcome.
- Candy rice has no to little amylose however incorporates simply amylopectin, contributing to the adhesive attribute of glutinous rice.
- Quite the opposite, different kinds of regular rice include each amylopectin and amylose and have a much less sticky texture.
Can I take advantage of a distinct technique to cook dinner the mochi dough?
Sure, you possibly can cook dinner mochi on the stovetop.
- Convey the steamer/ pot of water to a boil then preserve the warmth at medium-high. Place the bowl (protecting it with a tea towel or paper towel to soak up dripping steaming water from the lid), in a steamer on the stovetop. Steam for roughly 20 minutes.
- Use a moist spatula to stir it midway by way of. Prepare dinner till it turns from white to shiny translucent coloration. Then proceed per my recipe.
How do I stop the mochi from sticking to my arms when shaping it?
- Generously mud every mochi dough ball with cornstarch and roll between 2 items of plastic wrap right into a desired form.
- Take away the highest piece of plastic wrap and put aside. Maintain the underside piece of plastic for wrapping and storing mochi ice cream.
What’s the substitute for cornstarch?
In an effort to stop mochi from sticking, you can even use potato starch, tapioca starch, arrowroot starch, or rice flour.
Gemma’s Professional Chef Ideas
- Each microwave is completely different – your mochi could take roughly time to cook dinner than mine did. Go slowly and preserve checking and stirring till it’s accomplished.
- There may be a whole lot of plastic wrap utilized in making this mochi – it is rather smooth and nearly not possible to roll and assemble with out it, but when we discover one other technique we’ll you should definitely let you already know!
- When assembling the mochi ice cream, you need to work rapidly and preserve every part as chilly as doable. The ice cream will start to soften nearly instantly.
- You’ll be able to attempt making this with any taste of my no-churn ice cream or gelato!
- This mochi may also be lower into small cubes, dusted very flippantly with cornstarch to forestall sticking, and served as an ice cream topping.
- You’ll be able to simply purchase mochiko flour right here on Amazon.
Do that simple but divine Chocolate Mochi Ice Cream recipe with wealthy cocoa, creamy ice cream, and chewy mochi in a single indulgent frozen delight.
Servings: 16 mochi
Substances
- ¾ cup (3 ¾ oz/105 g) mochiko flour
- 7 tablespoons (3 ¼ oz/90 g) granulated sugar
- 3 tablespoons (¾ oz/21 g) cocoa powder
- 1 cup (8 fl oz/240 ml) entire milk
- 3 tablespoons (1½ oz/42 g) butter, softened
- 3 cups (1 tub) chocolate ice cream
Directions
-
Line an 8×8-inch (20×20 cm) baking dish with parchment paper and put aside.
-
In a big microwave-safe bowl, mix the mochiko flour, sugar, and cocoa powder then whisk within the milk.
-
Cowl the bowl with plastic wrap and microwave on HIGH for two minutes.
-
Fastidiously take away the plastic wrap, add within the butter, and whisk the batter, scraping the perimeters of the bowl till the butter melts and the batter comes collectively. Relying in your microwave, you might have to repeat this course of for one more 30 seconds or a minute. The mochi is completed when it holds collectively within the heart of the bowl (it’ll nonetheless be smooth and spreadable, but in addition maintain its form)
-
Unfold this batter into your ready pan all the best way to the perimeters, cowl and refrigerate till utterly chilly, about 2 hours.
-
Whereas the mochi is chilling, scoop sixteen 1½ tablespoon sized balls of ice cream onto a small baking tray lined with parchment. Place within the freezer till prepared to make use of.
Assembling the Mochi Ice Cream
-
Lower the chilly dough into 16 squares by chopping 4 x 4 strains.
-
Working with one sq. of mochi dough at a time (preserve the remainder within the fridge to maintain chilly), generously mud with cornstarch and roll between 2 items of plastic wrap right into a roughly 3×3-inch (7½ x 7½cm) sq.. Take away the highest piece of plastic wrap and put aside.
-
Working rapidly, place a ball of ice cream within the heart of the mochi sq. and use the underside piece of plastic wrap that can assist you deal with the mochi and wrap it across the ice cream (see step-by-step video above).
-
Twist the plastic wrap across the assembled mochi ice cream ball to assist it maintain its form, flatten barely right into a dome form and, retaining it wrapped in plastic, return it to the freezer. Repeat with the remaining mochi and ice cream balls. (You’ll be able to reuse the highest piece of plastic wrap for the entire mochi.)
-
Let the mochi freeze for at the least 2 hours earlier than consuming. When able to take pleasure in, permit the mochi to take a seat at room temperature for five minutes earlier than consuming. The assembled, plastic wrapped mochi will preserve properly within the freezer for as much as 2 months.
