A person breaking a piece of mochi filled with Nutella in half
Photography, David Japy

Nutella Mochi

6 ingredients are all you need for this addictive dessert.

For France-based food stylist and author Sabrina Fauda-Rôle, mochi are an art form. Her new book, Mochi: Make Your Own At Home, is filled with contemporary takes on the classic Japanese dessert, such as this recipe for chocolate hazelnut mochi. Nutella (or another chocolate hazelnut spread of your choice) is frozen in balls, then wrapped in an easy mochi dough that can be made in the microwave.

A person breaking a piece of mochi filled with Nutella in half

Nutella Mochi

Sabrina Fauda-Rôle's straightforward recipe for homemade chocolate-hazelnut mochi.
Course Dessert, Snack
Servings 12 mochi

Ingredients
  

  • oz (180 g) chocolate hazelnut spread such as Nutella
  • 1 tsp cornstarch
  • oz (150 g) glutinous rice flour
  • oz (120 g) sugar
  • pinch salt
  • 200 ml cold water
  • cornstarch or potato starch for rolling

Instructions
 

  • Spread a sheet of baking paper on a small plate and form 12 small mounds of chocolate hazelnut spread, about ½ oz (50 g) each. Freeze for 10 minutes.
  • Take the plate out and sprinkle it lightly with the 1 tsp cornstarch. Roll the small mounds into balls and place them back in the freezer.
  • In a microwave-safe bowl, mix the glutinous rice flour, sugar and salt. Gradually add the cold water, stirring constantly so as not to create lumps. If you wish, you can add some food colouring (but note that the colour darkens when cooked).
  • Cover the bowl with a lid or plastic wrap and place it in the microwave for 1 minute at maximum power. Stir lightly with a spatula. Cover and cook in the microwave for another 1 minute. Stir again, cover and return to the microwave for 30 seconds. (The dough can also be prepared in a saucepan by mixing the ingredients over medium heat for about 2 minutes, stirring constantly with a spatula, until the dough is sticky but not too runny).
  • Sprinkle a work surface with cornstarch or potato starch. Place the still-hot dough on the work surface and sprinkle it with a thin layer of starch.
  • Form the dough into a sausage about 12 in (30 cm) in length, then cut the dough into pieces of about 40 g (1.5 oz).
  • With hands dusted with starch, lightly squash the dough ball between your hands to form a 2½-2¾ in (6-7 cm) disc. Place a very cold ball of filling in the centre and quickly gather the edges on top of the ball by pinching them together to seal. Quickly roll the resulting ball between your hands to even it out and place it on a place, seam side down.
  • Repeat to form the remaining mochi, then place them in the fridge to let them cool.
  • Take the mochi out 30 minutes before eating to let them come to room temperature.

A book cover in a light tan frame

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