I love making this Chocolate Daifuku because it’s so simple yet impressive. With no need for an oven, just a bit of mixing, steaming, and wrapping, I can create a dessert that’s soft, chewy, and filled with creamy nama chocolate.
Chocolate Daifuku
I’m so excited to share this Chocolate Daifuku recipe because it combines two of my favorite things: mochi and chocolate. The glutinous rice dough is stretchy and soft, while the frozen nama chocolate filling is rich, silky, and perfectly balanced. Each bite has a delightful contrast of textures and flavors, making it a treat worth trying.
Why you‘ll love this recipe
- No oven required — just steaming and freezing.
- Soft and chewy mochi dough with a rich, silky chocolate center.
- Beginner-friendly and easy to master.
- Perfect for afternoon tea or as a sweet homemade gift.
Ingredients
For the Chocolate Ganache Filling
- 200 g dark chocolate (choose cocoa content to taste — higher cocoa gives richer, slightly bitter flavor)
- 200 g heavy cream (animal-based cream recommended for smooth texture)
Glutinous Rice Dough
- 160 g glutinous rice flour
- 20 g cornstarch
- 20 g granulated sugar (adjust to taste)
- 10 g cocoa powder
- 220 g milk (preferably whole milk for better flavor)
- 15 g butter
Note: Choose good-quality dark chocolate for the best results, and make sure to freeze the filling long enough before wrapping.
Instructions
Step 1. Make the Chocolate Ganache Filling
Place 200 g dark chocolate (chopped if in large pieces) in a clean bowl.
Add 200 g heavy cream and heat over a double boiler. Stir until the chocolate fully melts into a smooth mixture.
Line a muffin mold with plastic wrap, pour in the chocolate mixture, and tap to release bubbles.
Freeze for at least 1 hour until completely set.
Step 2. Prepare the Mochi Dough
In a large bowl, mix 160 g glutinous rice flour, 20 g cornstarch, 20 g sugar, and 10 g cocoa powder.
Slowly add 220 g milk while stirring until smooth. If lumps remain, let rest and stir again.
Strain the batter into a heatproof container. Cover with plastic wrap and poke holes with a toothpick.
Steam over boiling water on medium heat for 25 minutes, until fully cooked.
Step 3. Knead the Dough
Remove from steamer, discard plastic wrap, and add 15 g softened butter while still hot.
Let cool slightly, then knead until smooth, elastic, and non-sticky. Cover with plastic wrap and rest.
Step 4. Assemble the Daifuku
Dust a work surface with cooked glutinous rice flour. Roll dough into a log and cut into pieces (30–40 g each).
Flatten each piece into a 10 cm circle (edges thinner than the center).
Assembly Method:
Place a small bowl on your work surface. Gently lay the rolled dough inside the bowl.
Take one portion of the frozen chocolate ganache and place it in the center of the dough.
Carefully gather the edges of the dough upward to enclose the filling. Pinch firmly to seal completely (this prevents the chocolate from leaking during handling).
Trim off any excess dough at the sealed edge for a neat finish.
Turn seam-side down, roll gently into a ball, and coat with cocoa powder.
Frequently Asked Questions
Q: Can I use milk chocolate instead of dark chocolate?
A: Yes, but the filling will be sweeter and less rich. You may want to reduce the sugar in the dough slightly.
Q: How do I keep the mochi from sticking to my hands?
A: Lightly dust your hands and work surface with glutinous rice flour, but don’t use too much or it will affect the texture.
Q: How long can I store Chocolate Daifuku?
A: It’s best eaten the same day. If needed, store in an airtight container in the fridge for up to 1 day. Let come to room temperature before serving.
Q: Can I freeze them?
A: Mochi doesn’t freeze well as it becomes hard. It’s better to make fresh.
The Ultimate Chocolate Lover's Daifuku
Ingredients
For the Chocolate Ganache Filling
- 200 g dark chocolate choose cocoa content to taste — higher cocoa gives richer, slightly bitter flavor
- 200 g heavy cream animal-based cream recommended for smooth texture
Glutinous Rice Dough
- 160 g glutinous rice flour
- 20 g cornstarch
- 20 g granulated sugar adjust to taste
- 10 g cocoa powder
- 220 g milk preferably whole milk for better flavor
- 15 g butter
Instructions
Step 1. Make the Chocolate Ganache Filling
- Place 200 g dark chocolate (chopped if in large pieces) in a clean bowl.
- Add 200 g heavy cream and heat over a double boiler. Stir until the chocolate fully melts into a smooth mixture.
- Line a muffin mold with plastic wrap, pour in the chocolate mixture, and tap to release bubbles.
- Freeze for at least 1 hour until completely set.
Step 2. Prepare the Mochi Dough
- In a large bowl, mix 160 g glutinous rice flour, 20 g cornstarch, 20 g sugar, and 10 g cocoa powder.
- Slowly add 220 g milk while stirring until smooth. If lumps remain, let rest and stir again.
- Strain the batter into a heatproof container. Cover with plastic wrap and poke holes with a toothpick.
- Steam over boiling water on medium heat for 25 minutes, until fully cooked.
Step 3. Knead the Dough
- Remove from steamer, discard plastic wrap, and add 15 g softened butter while still hot.
- Let cool slightly, then knead until smooth, elastic, and non-sticky. Cover with plastic wrap and rest.
Step 4. Assemble the Daifuku
- Dust a work surface with cooked glutinous rice flour. Roll dough into a log and cut into pieces (30–40 g each).
- Flatten each piece into a 10 cm circle (edges thinner than the center).
- Assembly Method:
- Place a small bowl on your work surface. Gently lay the rolled dough inside the bowl.
- Take one portion of the frozen chocolate ganache and place it in the center of the dough.
- Carefully gather the edges of the dough upward to enclose the filling. Pinch firmly to seal completely (this prevents the chocolate from leaking during handling).
- Trim off any excess dough at the sealed edge for a neat finish.
- Turn seam-side down, roll gently into a ball, and coat with cocoa powder.
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