I have to confess, I’m pretty proud of this recipe. Sometimes I try to create my own recipes, by fiddling with and combining previous ones I’ve tried, and the result isn’t always good. But I absolutely loved how these came out. It’s definitely now on my list of favorite recipes.
Growing up, I only ate the traditional mochi (i.e., plain white, non-flavored mochi). When I first started seeing all sorts of differently flavored mochi like honeydew, coconut, grape, I was pretty skeptical. I’ve tried most of the different flavors and have liked some and hated others.
The idea of chocolate mochi intrigued me for a while. I knew some people who loved it. In my mind, I wasn’t sure how I would like the mixing of the two tastes. When I made mochi with chocolate ganache filling, I really enjoyed it. So I figured chocolate mochi would be good too.
I really wanted something with a rich chocolate taste. I had seen various chocolate mochi recipes. Some of the comments were that it wasn’t as chewy as other mochi recipes. I didn’t want the mochi to lose it’s chewiness. So I took my various mochi experiences and created this recipe: one that is rich in chocolate and manages to maintain the chewiness of mochi. I then used my Nordicware Seashell pan* so that I could make the mochi bite-sized.
The use of the dutch processed cocoa and chocolate chips give this recipe a deep chocolate taste. I think they might even taste good without the chocolate chips. The addition of coconut milk keeps the mochi cakes quite chewy. The only thing is that the addition of the chocolate chips make some of the seashells shapes look a bit lumpy. Oh well.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Chocolate Mochi Seashells
- 1 cup butter melted
- 2 tsp vanilla
- 2 cups sugar
- 4 eggs beaten
- 2 tsp baking powder
- (16-oz) box Mochiko flour
- 1 cup dutch processed cocoa
- 1 (12-oz) can evaporated milk
- 1 cup coconut milk
- 1 cup chocolate chips
- Preheat over to 350°F. Cream the butter with sugar. Beat in the evaporated milk and coconut milk to the butter/sugar mixture. Beat eggs into the mixture. Beat in the rice flour, cocoa powder, baking powder and vanilla. Stir in the chocolate chips.
- Spoon mixture into seashell pan, about 2/3 full. Bake in oven for about 20 minutes, until an inserted toothpick comes out clean. Cool completely before serving.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.