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.
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. 🙂
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! 🙂
Chocolate Truffles Daifuku ( Latte Mochi with Chocolate Truffles Filling)
Ingredients
- 1/4 cup cream
- 4 ounces chocolate grated or finely chopped
- 1 cup glutinuous rice flour or sweet rice flour shiratama-ko
- 1/4 cup sugar
- 2/3 cup fresh milk
- 1 teaspoon coffee powder
Instructions
- Heat cream in a heavy-bottomed saucepan until almost boiling; pour this over the grated chocolate. Let stand a minute before stirring until smooth.
- Cool at room temperature and chill in the refrigerator for at least 4 hours or firm.
- 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 😉
- Preheat/prepare steamer.
- 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.
- 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.
- Remove the hot mochi from the bowl to the pan onto the dusted surface. Divide the mochi into 10-12 pieces by hands.
- 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.
- 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.
- Repeat the processwith the remaining pieces. If not serving immediately, keep chocolate truffle daifuku in the fridge, covered. Serve with tea or coffee. Enjoy! 🙂
♥ Have a nice day!! 🙂 GOD Bless! ♥
Happy Father’s Day
