40g praliné chocolate for cooking (or milk chocolate)
20g crepe dentelle - crush to small pieces
2 tsp sugar and maybe a dash of fine salt if you like
1 tbsp heavy cream
For the mochi :
60g glutinous rice flour
a dash of salt
1. In a heat-safe cooking bowl, add white chocolate and microwave 1 to 1.5min at 600w. Add coconut oil and mix. Spread white chocolate thinly in each cavity (round shaped ideally) of your mold. Keep in the freezer for now.
2. Spread hazelnuts over your baking tray (lined with a baking sheet) and bake for 15 min at 160℃. Let it cool down until safe to touch. Then gently rub with your hands until skin comes off.
3. Place the nuts in a food processor and process them until finely ground (do not overmix). Set aside.
4. In a heat-safe bowl, add praline chocolate (or milk chocolate) and microwave 1 to 1.5 min at 600w. Mix and melt completely. Add ground hazelnuts in and mix. Then add crushed crepe dentelle, sugar and heavy cream. Mix well.
5. Take out the mold from the freezer and place filling in each hole. Chill in the fridge for about 1h (or until firm).
6.When filling is firm, make the mochi In a bowl, add the glutinous rice flour, sugar, salt and mix. Add the water in one go and mix well. Transfer into a cooking pot.
7. Cook over medium heat until the dough is smooth and silky (while stirring).
8. Sprinkle potato starch (katakuriko) onto the working surface and place the mochi on it. Spread potato starch over the mochi too.
9. Divide into 15 equal pieces. Take the fillings out of the fridge and take one piece. Place one mochi on the lightly floured surface and place one filling on the mochi (chocolate side down).
10. Wrap the mochi dough over the filling and close it. Dust the mochi with potato starch and shape it nice and round. Continue making with the remaining...
11. Cover with saran wrap and chill until you serve :)
1.Making "Kuromitsu syrup" In a small cooking pot, add brown sugar and water. Heat over medium-high heat and bring it to a boil. Once boiled, simmer for about 1 minute. Set it aside in the fridge.
In a bowl, add tapioca powder (flour), sugar and water. Mix well. Transfer into a cooking pot.
3. Start cooking over medium-high heat, stir constantly until transparent and smooth (about 3 to 5 minutes).
4. Prepare a tray moistened with water. Transfer the mochi dough onto the tray. Flatten and smoothen it on the top. Let it to cool to room temperature. Then cover and chill in the fridge until firm enough to cut.
5. Take out the dough from the fridge, transfer to a cutting board. Cut it into bite sizes. Set aside.
6. In a plate or bowl, add kinako (soy bean flour) and sugar. Mix. Take a mochi piece and powder it with the kinako mix. Chill until you serve.
Prepare the silicone mould (here I use a 4cm diameter * 15-hole mould).
2. In a small cup, add sugar and cream stabilizer. Mix and set aside. Better use stabilizer if your cream is less than 35% fat.
3. In another bowl, add whipping cream and blend with an electric hand mixer for a few seconds. Then add the sugar mix. Beat until firm peaks form.
4. Add the whipped cream in the moulds. About 1 tsp in each mould. Flatten the cream top. Place the mango bits on the cream. Then cover with the remaining whipped cream. Flatten the top.
5. Move to the freezer until firm.
6.Making mochi (Only once the filling is firm!)
In a bowl, add glutinous rice flour, sugar and water. Mix well. Transfer into a cooking pot.
7. Heat over medium heat, stir constantly, until smooth and silky (about 2 to 4 minutes).
8. Spread katakuriko/potato starch onto your working surface or chopping board. Place the mochi. Divide into 15 pieces.
9. Take one mochi and shape it in a small disk (a bit bigger than 4cm). Pull out one filling from the freezer. Pull the edges of the mochi disc over the filling so as to cover it. Press together the edges to seal well. Smoothen the mochi by rolling it on the dusted board. Repeat with the others.
10. Keep in the fridge until the filling is unfrozen. Enjoy :)
Prepare the silicone mould (here I use a 4cm diameter * 15-hole mould). Place ice cream in each hole. Flatten the surface, using a spoon. Place in the freezer until it is frozen. I usually make this one day before I want to make mochi.
Once the ice cream is firm, start preparing the mochi mixture : In a microwave safe glass bowl, combine flour and sugar. Stir to combine. Add the water and glucose, mix with an egg beater until smooth. Cover the bowl lightly with cling wrap.
3. Microwave the mixture for 1 minute. Then stir the dough with a spatula. Put it back in the microwave again for another minute and stir lightly. Put it back in the microwave for another 30 seconds (not 1 min) and stir. And once more microwave for 30 seconds and stir. The mixture should be now very thick and translucent.
4. Transfer the mochi dough on your working surface floured with katakuriko/potato starch. As it is very hot you should use a spatula or a dough cuter. Cut the mochi into 15 equal pieces. Don't forget to coat your hand with katakuriko/potato starch.
5. With your hands, take one of these pieces and flatten it into a thick disc. Then put a frozen ice cream ball from the freezer in the middle of the mochi disc. Pull out the cream balls one at a time from the freezer as they will melt quickly. Pull the edges of the dough disc together to cover the cream ball. Press together the edges to seal well. Smoothen the mochi by rolling it on the dusted board.
6. Quickly cover with the plastic wrap and twist to close. Place each mochi ice cream into a cupcake pan or any kind of plate to keep the shape. (Top side down)
7. Put mochi ice cream back into the freezer for a few hours.
8. Keep them outside for a few minutes before you enjoy to make the mochi gets soften a little bit.