Peanut Butter Chocolate Mochi

Peanut Butter Chocolate Mochi is a sweet tasty dessert treat that’s inspired by traditional Japanese desserts, but with a western twist. The classic flavor combination of peanut butter and chocolate in a chewy chocolaty square.

This is a great recipe for the beginner. You don’t have to roll it out or try filling it. They’re simple to make and so yummy.

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

What does mochi taste like?

Mochi is a lightly sweet sticky chewy dessert bite made from sweet rice flour.

On its own, it’s very light in flavor, tasting a bit like rice.

Mochi is very versatile with endless flavor possibilities, like matcha, strawberry, or chocolate. And is used in a number of different ways: some have sweet fillings, dried, baked, turned into cakes and cookies, and the list goes on and on.

It’s lovely because it is such a versatile treat that isn’t super sugary, yet will satisfy your sweet tooth

The texture of mochi is really a big part of the fun of it. It’s soft yet chewy, like a marshmallow. Be sure to give my Ube Mochi Doughnuts a try as well!

Mochi kitty

I’ve wanted to make mochi for a long time. And even more so for the past year & a half.

See, my kitty’s name is Mochi.

She’s lived with us for just under two years now. She’s such a special girl, and I love her so.

So, at the risk of being accused of “telling my whole life story on my blog”, I’m going to share how much I love my pet, with this tribute to her namesake, Mochi!

She’s the cute black cat that you see in many of my posts. The funny thing, she was asleep while I was working on the pictures for this one!

Sweet rice flour storage

Store the container of sweet rice flour in a cool, dry area, away from heat and direct sunlight.

It will absorb flavors and odors if it’s stored in close proximity to strong foods.

I like to store this, and most other flours in the fridge or freezer. It can even be bagged in plastic bags for more protection.

Why is mochi covered in flour?

Many of the mochi dessert treats that you find are often covered in flour, cornstarch, potato starch, or cocoa powder.

Mochi is a very sticky dough. Very sticky!

Coating the dough in these powders keeps it from sticking to hands and other mochis.

We decided to cover our mochi with a blend of powdered sugar and cocoa powder, both for flavor and to keep it from sticking.

Natural cocoa powder will work. However, I recommend using a high-quality Dutch-processed cocoa powder. This will give you a better taste and appearance. I love Special Dark Dutched cocoa. You’ve seen me use it in my Chocolate Cake, Rocky Road cookies, Aztec Hot Chocolate, and Flourless chocolate pecan cookies.

Pro tips on how to make these mochi

As I said before, I wanted to make these mochi super easy for the beginner. You don’t have to wrap the dough around fillings or get frustrated with complicated methods. And no fancy shaping of the dough.

Chocolate mochi cake is just a really simple, easy to make, chocolate mochi square that’s drizzled with peanut butter and garnished with peanut butter powder.

My inspiration

It was actually Disneyland and their PB&J Mochi that inspired me to make this particular peanut butter and chocolate creation.

Disneyland tops their confection with what they call “peanut butter dust” That dust is powdered peanut butter that you can find in most any grocery store in the peanut butter section.

Easy steps

So, here are the quick & easy steps to making these fun Asian fusion mochi treats.

Be sure to scroll down for the printable recipe card with ingredient amounts and full instructions.

Make cocoa syrup

In a saucepan, combine granulated sugar and 3 tablespoons cocoa, and mix well. Add 1 cup water, and heat over medium heat to dissolve water. Set aside.

Mix rice flour and 3 cups water in a large bowl until smooth. Cover and microwave 5 minutes on high power.

Keep in mind that microwaves will vary in power. Mine is super powerful at 1300 watts; so I changed mine to 80% power for this cooking process.

Remove and mix well.

Cover and return to microwave, 5 more minutes. Remove.

Add cocoa syrup to mochi, and mix thoroughly. 

Pour the mochi mixture into a greased 13×9-inch pan. You could do thin small mochi as well if you used a larger sheet pan.

Allow the mixture to cool to room temperature until firm.

In a small bowl, combine powdered sugar and 2 tablespoons unsweetened cocoa. Place the powdered sugar & cocoa mixture in a strainer, and dust the top of the cooled mochi well with the powdered sugar mixture.

Turn the mochi out onto a cutting board. Cut into small squares, about an inch square. Dust all sides with powdered sugar mixture.

When you’re ready to serve, take 3 mochi squares and place them on a plate. Drizzle with melted peanut butter and garnish with a pinch of powdered peanut butter.

Let’s keep in touch

If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools

If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.

Recipe