Tahini Chocolate Truffle Daifuku Mochi

Tahini Chocolate Truffle Daifuku Mochi is now a thing. Nutty, creamy and fudgy chocolate truffles wrapped around a soft and chewy mochi layer. Vegan, gluten-free and insanely delicious.

YOU GUYS. I am beyond excited about todays recipe. Tahini Chocolate Truffle Daifuku Mochi. YES you heard right. Tahini Chocolate Truffles, wrapped around soft and chewy mochi. A fusion of a French and Japanese dessert that marries perfectly with each other. The contracting textures of fudgy and creamy with soft and chewy- it’s insanely delicious and insanely addicting. When you think of the holidays, I know we all think of pies and cakes but I think these are so perfect to share with your friends and family this holiday. Ready to impress ’em? LETS DO THIS.

Ingredients to Make Tahini Chocolate Truffle Daifuku Mochi

Despite how decadent and *kinda* complex these daifuku mochi truffles look, they’re actually only made with 6 ingredients. 8 if you use matcha and cinnamon but these are totally optional.

• Dark Chocolate: I prefer dark chocolate because the mochi layer around is quite sweet but semi sweet will work as well.
• Tahini: Adds a brilliant nuttiness that is so so delicious + creaminess without adding in cream.
• Maple Syrup: Adds back in just a slight bit of sweetness.
• Sweet Rice Flour: to make the mochi wrapper.
• Sugar: be sure you use vegan white granulated sugar. Coconut sugar and cane sugar can be used but it does alter the colour.
• Potato Starch: SUPER important to successfully making daifuku mochi to prevent sticking. Can also use corn starch.

Optionally, you can also add in some cinnamon into the truffles or add in matcha into the mochi. If not using matcha, be sure to double the amount of regular mochi ingredients.

How to Make Vegan Tahini Truffles

The first part of making these truffle daifuku is making the tahini truffles! This part is super easy, here’s the run down:

1. Melt the chocolate and mix the ingredients together either using a double boiler or microwave.
2. Let it firm up in the fridge.
3. Mold them into balls and then place them into the freezer.

How to Make Perfect Soft Mochi Wrappers

The next part is making the mochi to wrap around the truffles. I like to do this while the truffles are firming up in the freezer.

1. Mix the sweet rice flour, sugar, matcha and water
2. Cover with wet paper towel and microwave for 1 minute
3. Mix mochi with spatula and microwave for 30 more seconds
4. Mochi should look opaque with no more liquid
5. Transfer mochi to potato starch dusted work surface
6. Add more potato starch on top of the mochi
7. Roll out mochi dough
8. Cut out circle using a cookie cutter
9. Dust off potato starch with pastry brush
10. Place tahini truffle in the middle.
11. Pinch opposite sides of mochi wrapper together.
12. Pinch remaining two sides of mochi wrapper together
13. Place on saran wrap and twist to firmly seal the mochi
14. EAT!

Tips & Tricks to Making Tahini Chocolate Truffle Daifuku Mochi

1. Work fast with the truffles: The longer you roll the truffles in your hand the more they tend to melt so be quick! If you find the truffles melting, stick them back into the freezer and continue.
2. Mix the sweet rice flour and water until lump free: Use a whisk to mix the contents together. If you see lumps, use the back of a spatula to squish it onto the side of the bowl and continue to whisk.
3. Microwave mochi 30 second intervals: Every microwave has a different amount of wattage and power. If your microwave is 1100 W then microwave 1 minute + 30 seconds. If it’s higher, start with 30 seconds and add 30 seconds at a time. If lower, start with 1 minute and then add 30 seconds at a time. The mochi is cooked when there is no more liquid and the mochi looks cloudy.
4. Storing Tahini Chocolate Truffle Daifuku Mochi:

Helpful tool to Make Daifuku Mochi

• Pastry brush: to brush off any excess rice flour off the mochi
• Wooden Rolling pin: I find using a rolling pin much easier than rolling the mochi out with your hands
• Cookie cutter: to cut mochi into perfect circles, or you can use mason jar lids
• Parchment paper: this will help make clean up easier and prevent sticking issues with the mochi

I hope you give try these Tahini Chocolate Daifuku Mochi and love them as much as I do! They’re the perfect dessert to gift, make with friends and family or eat all to yourself 😉

More Delicious Japanese Desserts to Try!

• Hanami Dango
• Kabocha Pumpkin Daifuku
• Vegan Coffee Jelly Dessert

If you recreate this Tahini Chocolate Truffle Daifuku Mochi recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!

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Tahini Chocolate Truffle Daifuku Mochi

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Lisa Kitahara
• Total Time: 93 minute
• Yield: 14 Truffle Mochi 1x

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Ingredients

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Tahini Chocolate Truffles

• 1 3 oz dark chocolate bar, chopped finely (85g)
• 1/2 cup tahini (120g)
• 2 tbsp maple syrup (40g)
• 1/2 tsp cinnamon, optional
• 1/4 tsp salt, optional

Mochi

• 1/4 cup sweet rice flour (50g)
• 1.5 tbsp sugar (20g)
• 1/3 + 1 tsp water (85ml)
• Potato starch for dusting

Matcha Mochi

• 1/4 cup sweet rice flour – 1 tsp (48g)
• 1.5 tbsp sugar (20g)
• 1 tsp matcha (2g)
• 1/3 + 1 tsp water (85ml)
• Potato starch for dusting

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Instructions

Tahini Chocolate Truffles

1. Place a glass bowl on top of a medium saucepan with simmering water over medium heat. Add in the chocolate, tahini, maple syrup, cinnamon and salt and stir until melted and well combined.
2. Transfer chocolate into a flat glass container and place into the fridge to set (45-60 minutes). 
3. Scoop 1 tbsp (around 17-18g each) of the chocolate and roll them into balls. I was able to get 14. Work quickly so that the truffles don’t melt in your hand. Place them onto a parchment lined baking tray and place into the freezer. 

Mochi 

1. Add the sweet rice flour and sugar (and matcha for matcha mochi) into a glass bowl and whisk. Add in the water and whisk to combine. Cover with a damp paper towel and microwave on high (1100 W) for 1 minute. Mix mochi with a silicon spatula and microwave for another 30-40 seconds (it should no longer be liquid-y)
2. Place parchment paper on your work surface. Dust generously with potato starch using a sifter. Transfer the mochi using the silicon spatula and then dust the mochi with more potato starch. Dust more potato starch onto your rolling pin or hands and then roll out the mochi into a thin layer. Place into the fridge for 10 minutes to cool. 
3. Use a biscuit or cookie cutter and cut 7-8 rounds for both regular and matcha mochi. Place the cut out mochi onto a potato starch dusted plate or baking tray. If stacking one on top of each other, place parchment paper between each mochi. 
4. Take the truffles out of the freezer. 
5. Place one mochi on the palm of your hand and dust off the excess potato starch with a pastry brush.  Then place a truffle in the middle of the mochi wrapper. Pinch two opposite sides together and then pinch the other two opposite sides together. Firmly pinch the remaining 4 corners together. An optional step is to take a piece of saran wrap, place the mochi in the middle and tightly twist the saran wrap.
6. Place the daifuku back onto the baking tray and repeat with remaining mochi. 
7. Store truffles in a cool dry place (or in the fridge with a light towel on top) and consume within 2 days.

Notes

• Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).

• Prep Time: 90 minutes
• Cook Time: 3 minutes
• Category: Desserts
• Method: Microwave
• Cuisine: Japanese American

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