Chocolate Strawberry Mochi is a simple vegan dessert. A sweet, tangy strawberry swapped in a rich chocolate ganache and Cacao mochi layer. Cacao mochi is chewy and elastic, and easily made in just one bowl. Think this of a chocolaty cousin of Ichigo Daifuku. The classic flavor combination of strawberries and chocolate gets an Asian-inspired twist with mochi, taking it to the next level of indulgence.
This is a chocolate version of the Japanese classic dessert, Strawberry Daifuku(Ichigo Daifuku, a mochi ball stuffed with strawberry and red bean paste). If you love mochi but are not a big fan of red bean paste, this recipe is for you!
This mochi recipe is vegan and gluten-free!
If you like Japanese desserts, also try Mango Cream Mochi and Anmitsu.
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Ingredients of Strawberry Chocolate Mochi
This recipe consists of three layers: strawberries, dark chocolate ganache, and cacao mochi! Each layer is made of a few simple ingredients.
Dark Chocolate Ganache
- Dark Chocolate Chips – Use your favorite dark chocolate chips or any chocolate chips of your choice.
- Coconut Cream or Solid Part of Coconut Milk – You need thick cream content for the ganache, so use a can of coconut cream. If you only find coconut milk, use just a solid part of it. See the next section for how to separate the solid and liquid parts of coconut milk.
- Salt
Cacao Mochi
- Mochiko – You can find boxes of mochiko at an Asian grocery store!
- Cacao Powder – Adds rich cacao flavor.
- Maple syrup – Sugar keeps mochi moist and elastic.
- Water
Assembly
- Strawberries – Use small ones as they are easier to wrap in chocolate and mochi.
- Potato Starch – Keep mochi from sticking. You can alternatively use corn starch.
How to make Strawberry Chocolate Mochi
The recipe has 3 main steps, making ganache, smoking mochi, and assembling them all together into mochi balls!
Step 1) Making Ganache
First, let’s start with making dark chocolate ganache!
If you’re using coconut cream, just open the can and proceed. If you’re using coconut milk, start by separating the solid fatty part of the coconut milk from the liquid.
Refrigerate canned coconut milk the night before. The solid part should be hardened on the top of the can. Open the can and scoop out ¼ cup of the solid white part of coconut milk. Use the rest for other recipes like smoothies and soups.
Then Line a loaf pan with parchment paper before making the ganache.
Next, in a medium-sized mixing bowl, combine chocolate chips, coconut milk, and a pinch of salt. Microwave for 30 seconds and mix well. Microwave longer if necessary to melt them together, 10 seconds at a time. Transfer into the prepared loaf pan and refrigerate until set, for 30 minutes to 1 hour.
Use a knife to cut the chocolate into 8 parts.
Place a plastic wrap on a work surface and place a chocolate and a strawberry on top.
Use plastic wrap to wrap the strawberry completely with the chocolate ganache. Repeat with remaining ingredients. Refrigerate until set, for 10min.
Step 2) Making Mochi
Next, let’s prepare cacao mochi. Making mochi is so easy and made in just one bowl.
In another mixing bowl, combine mochiko and cacao powder. Gradually add maple syrup and water, and whisk until smooth. Microwave for 1 minute and use a spatula to mix well. Repeat 2-3 times until the dough is cooked through and becomes shiny. Let cool slightly until the dough becomes cool enough to touch.
Spread the potato starch on a work surface and transfer the dough to the starch. Cover completely with the starch. Cut into 8 parts and use your hand, rolling pin, or circular objects like glass and whine bottle to roll into thin round discs.
Step 3) Assembling into mochi balls
Work on the flat work surface, or if you have one, use a small bowl for easier assembly.
Unwrap the chocolate-covered strawberry and place it upside down on the rolled dough. Gather the edges of the dough and pinch them together. Flip the mochi and place it on a serving plate.
Store leftovers in an airtight container in the fridge. Served best after placed on the counter for 30 minutes to soften the chocolate layer.
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Chocolate Strawberry Mochi(Vegan Chocolate Strawberry Ichigo Daifuku)
Ingredients
- ½ cup dark chocolate chips
- ¼ cup coconut cream You can alternatively use solid part of coconut milk, see note*
- ½ cup mochiko
- 2 Tablespoons cacao powder
- ½ cup maple syrup
- ½ cup water
- 8 small strawberries
- Pinch salt
- Potato starch to dredge
Instructions
- Line a loaf pan with parchment paper.
- Make Ganache: In a medium bowl, add chocolate chips, coconut milk, and salt. Microwave for 30 seconds and mix well. Microwave longer if necessary to melt them together, 10 seconds at a time. Transfer into the prepared pan and refrigerate until set, for 30-60min.
- Cut the chocolate into 8 parts. On a piece of plastic wrap, place a chocolate and a strawberry on top. Use plastic wrap to wrap the strawberry completely with chocolate. Refrigerate until set, for 10min.
- Make mochi: In another bowl, add mochiko and cacao powder. Gradually add maple syrup and water, and whisk until smooth. Microwave 1min and mix well with a spatula. Repeat 2-3 times until the dough is cooked through and becomes shiny. Let cool slightly until the dough becomes cool enough to touch.
- Spread the potato starch on a work surface and transfer the dough. Cover completely with the starch. Cut into 8 parts and roll into thin rounds.
- Assembly: Unwrap the chocolate-covered strawberry and place it upside down on the dough round. Gather the edges of the dough and pinch them together. Flip the mochi and place it on a serving plate.
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