Cocoa Butter Mochi

Delight in the irresistible fusion of velvety cocoa and chewy mochi with this Cocoa Butter Mochi recipe, a modern twist on a beloved Japanese treat! Made with sweet rice flour and enriched with the creamy richness of cocoa butter and coconut milk, this baked mochi delivers a dreamy, melt-in-your-mouth texture with an indulgent chocolate flavor. The batter comes together effortlessly in just minutes, then bakes to perfection in the oven, creating a firm yet tender dessert that can be sliced into bite-sized portions. Dust each piece with cornstarch for that perfect finish, and enjoy a gluten-free sweet that’s perfect for sharing. Whether served fresh or lightly warmed, this unique chocolate mochi is sure to become a household favorite. Perfect keywords include "Cocoa Butter Mochi," "gluten-free dessert," "baked mochi recipe," and "chocolate Japanese treat."

Nutriscore Rating: 59/100

Prep Time:10 mins

Cook Time:45 mins

Total Time:55 mins

Servings: 12

Ingredients

• 250 grams Sweet rice flour (glutinous rice flour)
• 200 grams Granulated sugar
• 30 grams Cocoa powder
• 50 grams Cocoa butter
• 400 milliliters Coconut milk
• 100 milliliters Water
• 1 teaspoon Vanilla extract
• 50 grams Cornstarch (for dusting)

Directions

Step 1

Preheat your oven to 175°C (350°F). Lightly grease an 8x8-inch baking pan or line it with parchment paper for easy removal of the mochi later.

Step 2

In a small saucepan over low heat, gently melt the cocoa butter. Once melted, set it aside to cool slightly.

Step 3

In a large mixing bowl, combine sweet rice flour, granulated sugar, and cocoa powder. Whisk together until well blended and no lumps remain.

Step 4

Add the melted cocoa butter, coconut milk, water, and vanilla extract to the dry ingredients. Mix thoroughly with a whisk or spatula until smooth and fully combined. The batter should have a thick, pourable consistency.

Step 5

Pour the batter into the prepared baking pan, spreading it out into an even layer.

Step 6

Cover the baking pan loosely with aluminum foil to prevent the top from drying out while baking.

Step 7

Place the pan in the preheated oven and bake for 45 minutes. To test for doneness, the surface should look set, and the edges will slightly pull away from the pan.

Step 8

Remove the mochi from the oven and let it cool in the pan for at least 1 hour. It will firm up further as it cools.

Step 9

Once cooled, dust a clean work surface with cornstarch. Remove the mochi from the pan and place it on the cornstarch-dusted surface.

Step 10

Using a knife or bench scraper dusted with cornstarch, cut the mochi into 12 equal pieces or your desired size. Lightly coat each piece with cornstarch to prevent sticking.

Step 11

Serve immediately or store in an airtight container at room temperature for up to 2 days. For a softer texture, microwave individual pieces for 10-15 seconds before serving.

Nutrition Facts

Serving size	(1085.6g)

Amount per serving	% Daily Value*
Calories	2533.3

Total Fat 56.4g	0%
Saturated Fat 32.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 73.7mg	0%
Total Carbohydrate 501.3g	0%
Dietary Fiber 16.1g	0%
Total Sugars 229.1g
Protein 20.9g	0%

Vitamin D 0IU	0%
Calcium 94.1mg	0%
Iron 5.2mg	0%
Potassium 912.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.6%

Protein: 3.2%

Carbs: 77.2%