Chocolate Truffles Daifuku ( Latte Mochi with Chocolate Truffles Filling)

I usually make chocolate truffles daifuku with milk flavored mochi until my sister-in-law told me of her favorite tiramisu mochi and it inspired me to add coffee to my mochi. And, oh-my- goodness… It’s sooo yummmy!

Tip: Keep this particular daifuku chilled or the chocolate filling will soften. I suggest using a glove when making it if you have warm hands because chocolates can get pretty messy to work with.Β 

Keep finished daifuku well-covered with plastic wrap before chilling it to prevent it from drying- which will make it look like elephant skin like what happened to my mochi (look closely in the photo and you’ll see) but it’s still delicious. πŸ™‚


Pour latte( coffee with milk) into the glutinous flour mixture


cover mixture with plastic wrap and steam for about 20 minutes


put cooked dough onto a floured surface, divide into 10-12 pieces


flatten each piece into a disc and put filling in the middle, form into a ball and roll


Enjoy! πŸ™‚

Chocolate Truffles Daifuku ( Latte Mochi with Chocolate Truffles Filling)
Recipe type: Dessert, No-bake, Japanese
Serves: 10-12
  • ¼ cup cream
  • 4 ounces chocolate, grated or finely chopped
  • 1 cup glutinuous rice flour or sweet rice flour (shiratama-ko)
  • ¼ cup sugar
  • ⅔ cup fresh milk
  • 1 teaspoon coffee powder
  1. Heat cream in a heavy-bottomed saucepan until almost boiling; pour this over the grated chocolate. Let stand a minute before stirring until smooth.
  2. Cool at room temperature and chill in the refrigerator for at least 4 hours or firm.
  3. Form into small balls about a 1-1/2 teaspoon each and arrange in pachment-lined tray and chill again until firm. note: This truffle recipe will make more than what you need to fill the mochi, but that would not be a problem, wouldn't it πŸ˜‰
  4. Preheat/prepare steamer.
  5. Put glutinous rice in a big bowl. Combine milk, sugar and coffee powder in a bowl or measuring cup, pour over glutinuous rice and mix until smooth- make sure it’s completely free of lumps.
  6. Cover with cling wrap and put inside the steamer. Steam for about 20 minutes. Dust potato flour on clean work surface; hands with some potato starch too.
  7. Remove the hot mochi from the bowl to the pan onto the dusted surface. Divide the mochi into 10-12 pieces by hands.
  8. Let the mochi cool completely before putting filling on so the truffles will not melt but cover the mochi with plastic wrap to prevent it from drying.
  9. When mochi is ready to use, flatten each piece and put one chocolate truffle in the center, and wrap filling by stretching mochi and form each into a ball and round the daifuku.
  10. Repeat the processwith the remaining pieces. If not serving immediately, keep chocolate truffle daifuku in the fridge, covered. Serve with tea or coffee. Enjoy! πŸ™‚


β™₯ Have a nice day!! πŸ™‚ GOD Bless! β™₯

Happy Father’s Day

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