Chocolate Mint Mochi Truffles

Preparación

1. 1

   In a microwave-safe bowl, combine 160g sweet rice flour and 80g sugar. Gradually add 200ml water while stirring until the mixture is smooth and free of lumps.

2. 2

   Cover the bowl loosely with plastic wrap and microwave on high for 2 minutes. Stir the mixture, then microwave for another 1-2 minutes until the mochi dough becomes translucent and sticky.

3. 3

   While the mochi is cooking, melt 40g dark chocolate in a heatproof bowl over simmering water or in the microwave in short bursts. Stir in 1 tbsp finely chopped fresh mint leaves until well combined. Let the chocolate mixture cool slightly until it thickens but is still pliable.

4. 4

   Once the mochi dough is ready, let it cool for a few minutes until it is safe to handle but still warm. Dust your hands and a clean surface with some of the 20g cocoa powder to prevent sticking.

5. 5

   Divide the mochi dough into 8 equal pieces. Flatten each piece into a small disc.

6. 6

   Place a small spoonful of the chocolate-mint mixture in the center of each mochi disc. Carefully pinch the edges together to seal and roll into a ball.

7. 7

   Roll each mochi truffle in the remaining cocoa powder to coat evenly.

8. 8