Just Like Truffles - Cheese and Chocolate Wrapped Mochi

Name: Just Like Truffles - Cheese and Chocolate Wrapped Mochi
Yield: 1 serving
Cuisine: American
Ingredients: 50 grams ☆Kraft Philadelphia Cream Cheese; 30 grams ☆Chocolate (The picture is strawberry flavored); 35 grams ●Shiratamako; 2 tsp ●Cocoa powder; 20 grams ●Sugar; 70 ml ●Milk; 3 tbsp Cocoa powder (for the mochi)

cookpad.japan @cookpad_jp

Everyone will think they're truffles, but they're not! The mochi is easily made in the microwave. My in-laws loved these. Try different flavors and coatings for a colorful collection.

Match the cheese to the chocolate. This time, I used a strawberry-flavored chocolate bar sold in stores. Other fruit flavors or white chocolate also match well. Melt the chocolate in a double broiler at about 50°C. I also think that if the temperature of the cheese is too low, it will cause the chocolate to harden, so leave it in a warm room for a while before using. In order for the milk and rice flour to blend together, make sure to finely grind the rice flour. For 1 serving, 6 mochi. Recipe by Mitsuzou

Everyone will think they're truffles, but they're not! The mochi is easily made in the microwave. My in-laws loved these. Try different flavors and coatings for a colorful collection.

cookpad.japan @cookpad_jp

Everyone will think they're truffles, but they're not! The mochi is easily made in the microwave. My in-laws loved these. Try different flavors and coatings for a colorful collection.

Saved

Ingredients

1 serving

50 grams☆Kraft Philadelphia Cream Cheese
30 grams☆Chocolate (The picture is strawberry flavored)
35 grams●Shiratamako
2 tsp●Cocoa powder
20 grams●Sugar
70 ml●Milk
3 tbspCocoa powder (for the mochi)

Saved

Steps

1

Put the shiratamako in a food processor and grind until it's a fine powder. Set aside. Leave the cream cheese in a warm room to soften. Finely chop the chocolate.
2

Melt the chocolate in a 60°C double boiler.
3

Add the melted chocolate a little at a time to the cream cheese and mix together. (It's okay if it's a little uneven.)
4

Chill Step 3 in the refrigerator for 10 minutes. Take out, divide into 6 pieces, and shape into balls.
5

Add the shiratamako, sugar, and cocoa powder to a heat resistant bowl and mix together. Slowly pour in the milk and mix it all in.
6

Lightly wrap the mixture from Step 5 and microwave at 500 W for 1 minute. Take it out and knead with a rubber spatula. Microwave the same way again. Repeat this process of heating and kneading 3~4 times until the mochi mixture becomes translucent and sticky.
7

Spread out cocoa powder on a sheet of parchment paper. Move the mochi mixture from the bowl to the powder. Completely coat the mixture with cocoa powder and separate into 6 pieces.
8

Form the 6 pieces of mochi mixture into flattened round balls. Wrap the mixture from Step 2 in the mochi and tightly seal the seam.
9

In, I've uploaded details on how to wrap up the chocolate. One secret is to use a paintbrush. Take a look and see!