Chocolate Truffle Mochi

• Stir fry about 2 Tbsp of glutinous rice flour on a dry pan over low-medium heat until the flour is very lightly golden in color and smells slightly nutty. Remove from the heat to let it cool down. This can be prepared few days ahead and stored in an air-tight container once it has cooled down completely
  

Prepare the chocolate ganache:

• Place chocolate chunks/chips and butter in a heat-proof bowl
• In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it come to a full boil, as this can overheat the chocolate and cause it to separate. You will see small bubbles forming around the edges when it is ready.
• Pour the cream over the chocolate and butter and let it sit for 5 minutes
  
• Use a rubber spatula to start stirring, starting from the center of the bowl and stir outward. Keep stirring gently until the mixture is smooth and glossy
  
• Let it sit for 5 minutes at room temperature and then refrigerate for at least 2 hours or longer. Stir it once or twice during those 2 hours so the texture remains smooth. The ganache need to be firm enough for us to scoop and form a roundish shape, so it's easier to wrap
  
• Use a spoon to scoop about 2 Tbsp (26-27 grams) of ganache. You can also #40 cookie scoop or #30 ice cream scoop. Use a cling wrap to help you shape it into a more round shape (don't have to be perfect).
  
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• Place it on a small baking sheet lined with parchment. Repeat with the rest until you get 10 pieces. Keep them in the fridge to chill while you are preparing the mochi dough
  

Prepare the mochi dough:

• Bring water in the steamer to a boil before you start preparing the mochi batter
• Mix all ingredients for mochi dough in a mixing bowl. Make sure it's smooth and no lumps. Strain the mixture if necessary.
  

To cook mochi dough in a steamer:

• Pour the batter into a shallow dish that has been oiled to prevent sticking. You can also place a parchment paper on top of the dish and pour the batter on top. Cover with a cling wrap and poke a few holes to prevent water from dripping onto the dough
  
• Place the batter inside the steamer and steam for 15-20 minutes or until the batter turns into a solid mass. Steaming time may be longer if you use a thick bowl to steam the batter

To cook mochi dough in a microwave:

• Combine all ingredients in a microwave-safe bowl. Cover the bowl with a microwave-safe lid or cling wrap. Poke a few small holes in the wrap to allow steam to escape.
• Microwave on high for 2 minutes. Remove and stir the batter with a silicone spatula.
• Continue microwaving in 1-minute intervals, stirring each time, until the mixture thickens and becomes sticky and translucent. Usually, this takes about 4–6 minutes total, depending on your microwave wattage.

Knead the dough:

• Use a flexible silicone spatula to help you fold the dough over and over to sort of "knead" it. Because it's still very hot, we can't knead it with our hands yet.
  
• The dough may seem oily now and that's normal
• When it has cooled down and cool enough for you to handle, transfer to a working surface and wear a disposable plastic gloves if you have one so the dough won't stick to your hand. Continue kneading the dough until the oil is absorbed by the dough and it is smooth and stretchy.
  
• It is important to knead the dough to get that soft and chewy texture and the mochi stays soft longer too

Shape the dough:

• Use a knife or bench knife to divide the dough into 10 equal portions (roughly about 27 grams each)
  
• Work with one dough at a time, dust your work surface and your fingers with some toasted glutinous rice flour. Flatten the dough by stretching it with your fingers to form a round disc, about 3-4 inches in diameter
  
• If the ganache gets too soft while you are wrapping, put them back in the freezer to firm them up so it's easier for you to work with
• Place the filling on the center of the dough.
  
• Bring the edges over to enclose the chocolate ganache and gently pinch the dough together to seal the seams.
  
• Turn the seam side down and gently roll the mochi to make it round. Place it on a baking pan lined with a parchment paper. Repeat with the rest
  

Chill the mochi truffles:

• The mochi are best eaten when it's cold. Store them in an air-tight container for at least 15 minutes so the ganache can firm up again and not too melty after all the handling and wrapping

Before serving:

• Dust with some cocoa powder just before serving