Dark chocolate truffle mochi

Ingredients

The Ganache :

• 250 g chocolate
• 1/2 cup of heavy or double cream
• 2 tablespoons unsalted butter
• 2 tablespoons rum
• 1 teaspoon vanilla extract
• 1/2 cocoa for dusting

The mochi dough :

• 1 cup mochi or glutinous rice flour or pulut
• 1/4 cup raw sugar or white sugar
• 2/3 cup water (Iused 1/2 cup) dependingon your flour quality

Preparation

• Making the ganache :Using a bread knife cut the chocolates into shreds or small pieces. Put into a medium bowl. Put in the butter and cut the butter into smallish pieces.
• Heat the cream in a small pot until it just comes to a boil and then immediately pour the cream over the chocolate and butter pieces stirring immediately with a whisk until the mixture is smooth and free of lumps.
• If you find it still a little lumpy and the mixture has cooled down so that you can't smoothen the mixture any further you can dissolve the lumps by placing the bowl over a pan of very hot water and stirring until the lumps disappear.
• Place the ganache in the refrigerator for at least 30 minutes until cold and firm.

Questions

Photos of members who cooked this recipe

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