Presenting Chocolate Covered Strawberry Mochi. You'll love this indulgent combination of the soft and chewy strawberry mochi covered with a smooth and sweet chocolate shell. It's a perfect blend of textures and flavors that will leave you wanting more!
The softness of the mochi contrasts beautifully with the creamy shell of the chocolate, making every mouthful a sensational treat for your senses.
Quick, easy, and oh-so-impressive, these chocolate covered strawberry mochi are perfect for satisfying snack cravings or treating your friends and family to a delightful homemade dessert.
Ingredients Used to Make Chocolate Covered Strawberry Mochi
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Fresh Strawberries - I used fresh, but you can also use frozen if you thaw them before using.
- Glutinous Rice Flour - this goes by many names. You'll see Glutinous Rice Flour and Mochiko Flour (my favorite brand) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
- Sugar of Choice - you can use any granulated sugar or sugar-free sweetener of choice such as monk fruit sweetener.
- Chocolate Chips - you can use any chocolate chips (or chopped chocolate) in this recipe. I like this lower sugar, stevia-sweetened brand. If you want, you can also use unsweetened chocolate.
More Strawberry Mochi Recipes
What to Use for Filling
- Sweetened White Bean Paste (a.k.a. Shiro An) – Shiro an is a thick and sweet fudgy paste made from finely mashed white beans, usually large butter beans or cannellini beans. Unfortunately, it’s not always stocked in most Asian grocery stores. Here’s one brand I found on Amazon (here).
- Alternatively, you can use red bean paste, or mung bean paste. Even ice cream! If you need more ideas, check out my different mochi filling ideas here in this post! --> 10+ Different Mochi Fillings, Recipes & Ideas for More Homemade Mochi
Step by Step Guide
How to Make Chocolate Covered Strawberry Mochi
STEP 1
Prepare mochi filling by rolling about 1-2 Tablespoons of sweetened bean paste filling into balls. Set aside.
STEP 2
If using fresh strawberries, wash and remove the stems. Blend the strawberries in a food processor or blender.
(You can also use a fork to mash the strawberries. Some chunks are ok.)
STEP 3
In a microwaveable glass bowl (like Pyrex), mix the strawberry puree with sugar and sweet rice flour until a smooth dough forms
STEP 4
Microwave the strawberry-mochi mixture for 2 minutes. Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mochi so that the cooked and uncooked parts are evenly mixed. Microwave the mochi mixture again, this time for 1 minute
STEP 5
Pour the cooked mochi onto the baking pan generously sprinkled with starch. Use a rolling pin to flatten into a sheet. Pour the cooked mochi onto the baking pan generously sprinkled with starch. Use a rolling pin to flatten into a sheet.
STEP 6
Cut the mochi into 8 pieces using a dough cutter or scissors
STEP 7
Take the prepared shiro-an filling and place it in the center of one mochi piece. Gather the edges of the mochi round and pinch them together to seal the filling inside.
STEP 8
Freeze the strawberry mochi until cool and firm to handle, about 3-4 hours
STEP 9
In a separate microwave-safe bowl, heat the heavy cream until it just starts to boil, about 1 minute. Add the chopped semi-sweet chocolate to the hot cream and let it sit for a minute to melt, and then stir the chocolate and cream together until you have a smooth chocolate sauce.
STEP 10
Dip each mochi ball into the chocolate sauce, coating it completely.
STEP 11
Place the chocolate-covered mochi balls on a parchment-lined tray to set until the chocolate sets, about 40-60 minutes.
STEP 12
Enjoy!
How to Store Chocolate Covered Strawberry Mochi
- For the best taste and texture, enjoy the mochi immediately, or within the day. For longer storage, I would freeze the mochi in a plastic freezer bag or an airtight container, then defrost at room temperature when ready to eat.
- The reason I don't recommend storing them in the fridge is that mochi usually tend to develop a weird waxy, hard texture when stored in the fridge. So eat within a day or freeze for best results.
Different Filling Ideas
There are many types of fillings used in mochi from red bean paste to ice cream. Here are some ideas below:
- Shiro-an (sweetened white bean paste) – is a thick fudgy paste that I'm using in this recipe. Can be purchased on Amazon, here, but here’s a Shortcut White Bean Paste Recipe I make when I’ve run out of Shiro An
- Koshi-an (sweetened red bean paste) – a smooth sweet paste made from pureed adzuki red beans. Can be purchased on Amazon, here
- Mung Bean paste – sweet and delightfully yellow, homemade mung bean paste is a perfect mooncake filling for those who are looking for a healthier bean paste alternative. Here’s my 2-Ingredient mung bean paste recipe here
Final Tips
- Use a solid metal spoon (wooden spoons might break!) to stir the cooked strawberry mochi mixture so that the cooked and uncooked parts are evenly mixed
- Use a microwave-safe bowl, preferably glass like pyrex
Chocolate Covered Strawberry Mochi
Ingredients
Mochi Ingredients
- 8 oz fresh strawberries , or thawed from frozen
- 1 cup mochiko flour, sweet rice or glutinous rice flour , about 140 g
- 2 Tbsp sugar of choice , can use monk fruit sweetener for lower sugar option, or omit if desired
Other Ingredients
- ¼ cup cornstarch, potato starch or tapioca starch
- ½ package sweetened white bean paste (shiro an) , or other mochi filling of choice (see notes**)
Chocolate Covering
- 2 oz heavy cream
- 4 oz semi-sweet chocolate , chopped
Instructions
Before You Make the Mochi
- Prepare mochi filling by rolling about 1-2 Tablespoons of sweetened bean paste filling into balls. Set aside. If you would like to eat the mochi plain, you can skip this step.
- Sprinkle the starch onto a clean dish or baking pan. Set aside.
Make the Mochi
- If using fresh strawberries, wash and remove the stems. Blend the strawberries in a food processor or blender. (You can also use a fork to mash the strawberries. Some chunks are ok.)
- In a microwaveable glass bowl (like Pyrex), mix the strawberry puree with sugar and sweet rice flour until a smooth dough forms
- Microwave the strawberry-mochi mixture for 2 minutes
- Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mochi so that the cooked and uncooked parts are evenly mixed
- Microwave the mochi mixture again, this time for 1 minute
- Pour the cooked mochi onto the baking pan generously sprinkled with starch. Use a rolling pin to flatten into a sheet.
- Cut the mochi into 8 pieces using a dough cutter or scissors
- Take a piece of the prepared shiro-an filling and place it in the center of one mochi round.
- Gather the edges of the mochi round and pinch them together to seal the filling inside.
- Repeat with the other mochi pieces.
- Freeze the mochi until firm, for about 4-5 hours
Cover with Chocolate
- In a separate microwave-safe bowl, heat the heavy cream until it just starts to boil, about 1 minute.
- Add the chopped semi-sweet chocolate to the hot cream and let it sit for a minute to melt, and then stir the chocolate and cream together until you have a smooth chocolate sauce.
- Dip each mochi ball into the chocolate sauce, coating it completely.
- Place the chocolate-covered mochi on a parchment-lined tray to set until the chocolate sets, about 40-60 minutes.
- Enjoy!
Leave a Reply