I don’t know if I have the words to describe how excited I am about these mint chocolate daifuku. Creamy chocolate truffles are covered in mint flavored mochi for a chewy, rich dessert. Mint chocolate daifuku is simultaneously light and refreshing yet dense and chewy. It’s like an Andes mint turned into mochi! Is it the perfect sweet snack? You’ve got to try it to find out!
Tips for successful mint chocolate daifuku:
If you’ve never made daifuku before, I honestly recommend that you start by making traditional daifuku or even my strawberry rose daifuku. These mint chocolate truffle daifuku are a little bit trickier in terms of technique. You need to shape the mochi while warm while NOT letting the chocolate melt. Once you’ve got some practice in, I think you should have no problem being successful with this recipe. And if you have absolutely no idea what a daifuku is, check out my food glossary for more info!
There’s two parts to making the mint chocolate daifuku: 1. making the truffles and 2. making the mint mochi. Truffles are SUPER easy to make. If you need an in depth tutorial, I recommend checking out Sally’s Baking Addiction Truffles. She even has a video!
My recipe is scaled down to only make 8 truffles, and out of those 8, you actually only need 6. So you can eat your two extra truffles while you make the mochi. You can even make the truffles a day or so in advance if you’re pressed for time. My mochi recipe is pretty standard, just with some mint extract for flavor. Once you’ve got those two components, all that’s left is assembly. I like to freeze my truffles before wrapping them, just to prevent as much meltage as possible. I also like to roll out my mochi larger than I need so I can just plop the truffle in the middle and twist off any extra mochi to seal the daifuku.
Ready to make mint chocolate truffle daifuku? Check out my recipe:
Mint Chocolate Daifuku
Ingredients
Chocolate Truffles
- 4 oz dark chocolate finely chopped
- 1/3 cup heavy cream
- cocoa powder or sprinkles for dusting
Mint Daifuku Mochi
- 100 g mochiko
- 2 tbsp sugar
- 100 mL water
- 1/2 tsp mint extract
- 1 drop green food coloring optional
- potato starch for dusting
Instructions
For Chocolate Truffles
- Heat the heavy cream on the stovetop or microwave until simmering.
- Pour the heavy cream over the chopped dark chocolate.
- Wait a few minutes for the chocolate to melt, then stir to mix.
- Pour the chocolate into a shallow pan and press cling film directly on top of the surface. Put in the fridge to set, at least one hour.
- When the chocolate is firm, but soft, divide into 8 spoonfuls. Place the spoonfuls of chocolate onto a nonstick surface like cling film or a silicone mat and put back in the fridge to harden a little more, 20-30 more minutes.
- Roll the spoonfuls into balls with your hands. Roll the chocolate balls in cocoa powder or sprinkles to coat. If time allows, put the truffles in the freezer before making the daifuku.
For Daifuku
- Get your steamer ready. I use a deep frying pan with a steamer rack set inside.
- Mix mochiko, sugar, water, mint extract, and food coloring (if using).
- Steam for 15 minutes.
- Divide cooked mochi into 6 sections. Roll out each section into a 3-4 inch circle, using potato starch to keep the mochi from sticking. Allow the mochi to cool slightly before attempting to wrap the chocolate.
- Wrap each chocolate truffle in mochi very quickly to avoid melting the chocolate. I tend to roll out the mochi to a larger circle than needed and then pinch off the excess after wrapping the chocolate. That way I spend less time trying to mold and pinch the ends of the mochi in my hands.
- Reshape the daifuku by rolling in the palm of your hands as needed, but otherwise try to handle them as little as possible. Daifuku can be stored at room temperature for 2-3 days.
Alright, let me know if you have any questions! Good luck!