Chocolate, Flour, Milk and Cream Mochis


1 Hershey’s dark chocolate baking bar, for the ganache
3 tablespoons of butter, for the ganache
1/3 cups whipping cream, for the ganache
100 grams of mochi flour, for the mochis
1 1/2 tablespoons Hershey’s Natural Cocoa, for the mochis
1/2 cups of sugar, for the mochis
1 cup of milk, for the mochis
1/4 cups of butter, for the mochis


For the ganache: melt the Hershey’s Dark Chocolate Baking Bar in a double boiler. Remove from heat, add butter and whipping cream and mix until combined.

Refrigerate and reserve.

For the mochis: in a bowl, add the flour, Hershey’s Natural Cocoa and sugar and mix until combined.

Add the milk little by little, integrate and microwave for 2 minutes.

Add the butter and beat until the lumps dissolve and until the butter is completely incorporated.

Microwave again for 3 minutes.


Use a spatula to knead the Mochis dough for 5 minutes or until smooth.

Cover with plastic wrap and let rest for 10 minutes.

Divide the dough into portions of 60 grams each, fill with the chocolate ganache and ball it to form the mochis.

Finally, sprinkle with Hershey’s Natural Cocoa.