What form of mochi do you prefer? Cookies or semi-bread balls? I guess the scientifically correct question would be: how would you like the surface area to volume ratio to be? More crunchy shell or more gooey chewy centre?
Luckily, the recipe for both is the same, but it really just comes down to how you shape it and at which point you incorporate the chocolate.
The texture is really similar to the cheese mochi/green tea ones. It’s not too sweet, making it more of an “adult” dessert that one can eat in the afternoon without a sugar crash. Crispy outside with the chewy mochi-mochi centre studded with pockets of melted chocolate…
The main difference between cookies and balls is in the height: the cookies are more squat and the crumb is gooey-er. This is because half the amount of chocolate has been melted in and the other half is chopped, contributing to a denser, softer and sweeter crumb (pics of the dough look more glossy i feel) – as opposed to in the ball form where the chopped chocolate bites will be sweet (does this make sense?) i guess i mean that the overall crumb of the cookie is sweeter, but don’t be fooled the total amount of chocolate is the same ^^
Another note on that, the cookie version was shaped nicely into rounds and flattened slightly, while the ball version was just dolloped, similar to the prep for cheese/green tea mochi.
They are really easy and quick to make. Gluten-free too! So on days when I’m stressed, but want a semi-healthy dessert/tea break snack (they pair so well with coffee!) these are great to whip up! Enjoy while warm for the best experience 🙂
makes ~20-22 balls/cookies (trust me, these disappear fast! they’re also great for sharing :))
- 210g milk
- 100g butter
- 30g unsweetened cocoa powder
- 75g sugar
- 3g salt
- 2 eggs (107-115g)
- 250g tapioca flour/starch (same thing just different name)
- 85g chopped chocolate (for the cookies: melt 40g and leave the other 45g in chunks)
- Preheat oven to 190C.
- Bring butter & milk to a boil over a medium flame.
- Once boiling & bubbly, turn off heat and add the tapioca flour immediately. Stir with a spatula to combine and all the tapioca is hydrated. Then let it cool to about 40C – don’t worry about it being super smooth, because we’ll be enabling the service of a trusty food processor/blender to help combine everything 🙂
- In the meantime, prep the chocolate – melting 40g for cookies and chopping the rest into chunks or just leaving it all as chunks for balls.
- Combine everything (including melted chocolate for cookies), except for the chocolate chunks, in a food processor/blender and blend until dough is well combined. Will be tacky and kinda sticky: things to look out for include (a) ensure no cocoa powder remains, you want everything nicely incorporated. (b) batter should not be too runny (you won’t get that nice gooey middle if its too runny! troubleshoot by adding more tapioca flour). (c) cookie batter should be slightly glossier because of the cocoa butter from the chocolate.
- Stir in the chocolate chunks. Portion into dollops for balls or roll and flatten slightly for cookies on a tray lined with parchment paper.
- Bake at 190C for ~20-23min: looking for increase in height and a nice crusty shell. Enjoy while warm, but do also transfer to a wire rack so the shell stays crisp!
Notes on storage: they freeze fabulously – simply thaw in a microwave for ~20sec then crisp in a toaster oven/oven at 170C for 5-7min. But for the cookies, they fit in my toaster so i just toast them like bread to refresh 🙂
Do let me know if you try this! You can find me on instagram @flourlyyy (vids of the texture there because idk how to attach them on wordpress ><)