Recipe: Sweet - Mochi - Chocolate Chestnut Cream

Recipe: Sweet – Mochi – Chocolate Chestnut Cream

Chocolate Chestnut Cream Mochi –

Chocolate Chestnut Cream Mochi


Serving 12

1 cup shiratamako (glutinous rice flour)
⅔ cup fine sugar
1 cup water
Potato starch or cornstarch

1 cup heavy cream
1 tablespoon chestnut syrup (syrup in the canned chestnuts)
2 tablespoons cocoa powder
4 canned chestnuts, diced

12 butter cookies


  1. In a medium bowl, combine shiratamako, sugar, and water. Mix.
  2. Cover with saran wrap and microwave for 3 minutes. Let it sit for 1 minute, wrapped.
  3. Sprinkle your tabletop with enough potato starch to avoid sticking. Mix the mochi mixture and place on top of the starch.
  4. Using a rolling pin, stretch mochi out very thin (about ½ cm to 1 cm thickness).
  5. Set aside until it gets to room temperature.
  6. In a large bowl, combine heavy cream, syrup, and cocoa powder. Whip until small peaks form.
  7. Add the diced chestnuts and fold them into the cream.
  8. Slice the mochi sheet into 12 even pieces. Or depending on the cookie used for the base, make sure to have 2 cm to fold under.
  9. Place a spoonful of cream on the cookie.
  10. Place one sheet of mochi over the cream and fold under the cookie.
  11. Garnish with more cocoa powder.
  12. Enjoy!