Just Like Truffles - Cheese and Chocolate Wrapped Mochi
At a glance, they look like truffles. But as soon as you stuff your cheeks with them, you'll realize they're mochi. The inside is cream cheese and chocolate. The rich and saltiness of the cream cheese plus the sweetness of the chocolate is the best match. The rice flour dough contains sugar and will not harden the next day, or even the next next day.
Put the shiratamako in a food processor and grind until it's a fine powder. Set aside. Leave the cream cheese in a warm room to soften. Finely chop the chocolate.
Melt the chocolate in a 60°C double boiler.
Add the melted chocolate a little at a time to the cream cheese and mix together. (It's okay if it's a little uneven.)
Chill Step 3 in the refrigerator for 10 minutes. Take out, divide into 6 pieces, and shape into balls.
Add the shiratamako, sugar, and cocoa powder to a heat resistant bowl and mix together. Slowly pour in the milk and mix it all in.
Lightly wrap the mixture from Step 5 and microwave at 500 W for 1 minute. Take it out and knead with a rubber spatula. Microwave the same way again. Repeat this process of heating and kneading 3~4 times until the mochi mixture becomes translucent and sticky.
Spread out cocoa powder on a sheet of parchment paper. Move the mochi mixture from the bowl to the powder. Completely coat the mixture with cocoa powder and separate into 6 pieces.
Form the 6 pieces of mochi mixture into flattened round balls. Wrap the mixture from Step 2 in the mochi and tightly seal the seam.
In Recipe ID: 1039130, I've uploaded details on how to wrap up the chocolate. One secret is to use a paintbrush. Take a look and see!
Story Behind this Recipe
Everyone will think they're truffles, but they're not! The mochi is easily made in the microwave. My in-laws loved these. Try different flavors and coatings for a colorful collection.
Match the cheese to the chocolate. This time, I used a strawberry-flavored chocolate bar sold in stores. Other fruit flavors or white chocolate also match well. Melt the chocolate in a double broiler at about 50°C. I also think that if the temperature of the cheese is too low, it will cause the chocolate to harden, so leave it in a warm room for a while before using. In order for the milk and rice flour to blend together, make sure to finely grind the rice flour.