These chocolate mochi bites are rich, chewy, and irresistibly delicious. They’re a simple twist on a lemon mochi tart recipe: swap out the lemon for cocoa powder and chocolate chips, and you get a decadent chocolate version that’s just as easy to make.
This recipe uses whole milk, but you can easily substitute any non-dairy milk (almond, oat, soy, etc.). Expect slightly shorter baking times with higher-water-content milks like almond or oat, so check the bites a couple minutes earlier. If you want a vegan version, use a plant-based milk and a vegan butter substitute—results are still excellent.
I love using this base mochi batter to test new flavors. Once you have the technique down, you can experiment with fillings, extracts, or different types of chocolate. The texture is what makes these special: soft and chewy in the center with pleasantly firm edges if you bake a bit longer.
@jasmineandtea Detailed recipe @ jasmineandtea.com ! Leave a comment if you try it & lmk what you think 🙂 #mochi #chocolaterecipe #homechef #jasmineandtea
♬ Hyouka – Shalfi
Chocolate Mochi Bites
Yield: 4 pieces 1x
Ingredients
Scale
Wet Ingredients
- 1/2 cup whole milk
- 1 tbsp unsalted butter, melted
Dry Ingredients
- 1/2 cup cane sugar, granulated
- 1 tbsp unsweetened cocoa powder
- 1/2 cup Mochiko sweet rice flour (or glutinous rice flour)
- 1/4 tsp baking powder
- 1/4 cup semisweet chocolate chips
- powdered sugar for dusting on top of mochi bites (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease four metal muffin tins with shortening and dust them lightly with sweet rice flour to prevent sticking. Do not use paper liners; the mochi will stick to liners and be difficult to remove.
- Melt the tablespoon of butter over low heat and set aside to cool slightly.
- In a large bowl, whisk together the sugar, cocoa powder, Mochiko (sweet rice flour), and baking powder until evenly combined.
- In a separate bowl, combine the milk and melted butter.
- Pour the dry ingredients into the bowl with the milk and butter. Stir until the batter is smooth and free of clumps.
- Gently fold in the chocolate chips, then divide the batter evenly among the four prepared muffin cups, ensuring chips are distributed throughout.
- Bake on the middle rack for 18–20 minutes. For softer edges, bake about 18 minutes; for firmer, slightly crisp edges, bake closer to 20 minutes.
- Remove the tray from the oven and let the mochi bites rest in the tins for 5 minutes. Run a butter knife around the edges and gently pop them out onto a cooling rack or plate.
- The centers will continue to set as they cool. You can serve them warm or wait until they cool further—both are delicious.
- Serve with a cold glass of milk and enjoy.
Notes
You can substitute any non-dairy milk; be aware that higher-water-content milks (like almond or oat) may reduce baking time slightly, so begin checking a few minutes earlier. Doubling the recipe is fine, but expect a longer bake time when using more batter or different pans—monitor doneness and adjust as needed.