To Prepare Chocolates
- Separate the three types of chocolates in to their own bowls.
- Pour out all of the cream in to a measuring cup and then add it in to a saucepan. Heat over a medium-low heat and almost bring to a boil.
- When the cream has been heated through, pour out each measurement for their respective chocolate and then pour it over them.
- Allow the hot cream to melt the chocolates before whisking them to form a silky mixture.
- Cover the bowls with cling wrap and set them in the fridge for about 90 mins or until solid.
To Prepare the Mochi
- In a large, microwave friendly mixing bowl, combine the glutinous rice flour and sugar together and mix well.
- Slowly add in water and mix until all of the water has been used up and the mixture is well combined.
- Cover the bowl loosely with cling wrap and place in a microwave for 1 min and 30 secs before removing and mixing.
- Wrap and return the bowl back in to the microwave and heat for another minute and 30 seconds. When the time is up, remove and mix again to ensure that the flour has cooked through.
- In a tray or working area, lay out some baking or parchment paper and dust with potato or rice starch. Spoon the mochi on to the surface and dust with more starch to ensure it doesn’t stick to everything.
- Dust hands and a rolling pin with the starch and slowly begins to spread out the mochi. If the mochi is still too hot, allow it to cool down before continuing to roll it out.
- When the mochi has been rolled out, allow it to cool in a fridge for about 10 mins until it has become firmer to the touch.
- Remove the mochi from the fridge and cut out circles from the mochi. When all of the circles have been cut out, combine the remaining mochi pieces and roll it out again to cut out more circles.
To Form Mochi
- Remove the chocolates from the fridge and set them next to the mochi wrappers along with the starch to dust and a small bowl of water to seal the mochi.
- Spoon a small serving of one of the chocolate on to your hands and try to shape in to a small ball. Place the chocolate ball on to the centre of the mochi and, with clean hands, wrap the mochi around the ball.
- Wet hands slightly and pinch the end of the mochi to seal it before dusting lightly with starch to ensure that it doesn’t stick.
- Set the mochi aside and repeat with the remaining ingredients.
- To finish, dust with chocolate powders, grated chocolates or any dusting of your choice and serve!