Recipe courtesy of Alan Tsai of Koja Kitchen.
Directions for: Cookies & Cream Mochimisu
Ingredients
Chocolate Mochimochiko powder for rolling mochi dough
cup mochiko powder (sweet rice flour)
cup sugar
3 Tbsp Ghiradelli cocoa powder
cup water
Mascarpone Cream2 pasteurized eggs
6 Tbsp baker sugar
1 cups manufacturing cream
270 g mascarpone cheese
12 Savoiardi Ladies Fingers
1 cup espresso coffee
2 Tbsp Amaretto or rum
2 Tbsp chocolate cream cookies, finely crushed
chocolate straw cookies, to garnish
chocolate cream cookies, to garnish
Directions
Chocolate Mochi1. Start by preparing the ingredients for the chocolate mochi. Carefully sift together the mochiko powder, sugar, and Ghiradelli cocoa powder in a metal mixing bowl.
2. Gently whisk the water with the powder mixture in a ceramic bowl until the powder is completely dissolved.
3. Steam the bowl in a steamer for 20 minutes. The mochi should shrink and pull away from the bowl into a round shape.
4. Using a towel, carefully remove the bowl from the steamer and set aside to cool for 2-3 minutes.
5. On a wooden cutting board, spread 3 tablespoons of mochiko powder around the centre of the cutting board. Using a spoon or spatula, scoop the mochi in the centre of the board and spread more mochiko powder on top of the mochi. With a rolling pin, roll the dough evenly until the thickness of the dough is 1 cm wide.
6. Cut the mochi dough into 1 cm square pieces with a knife then dust off any excess mochiko powder from the cut mochi pieces.
7. In another metal bowl, thoroughly mix together the mochi pieces and 1 tablespoon of Ghiradelli cocao powder. Set aside chocolate mochi to be used later in the serving preparation process.
Mascarpone Cream1. In a dough mixing machine bowl, combine the egg and sugar together. Whisk together the egg and sugar on medium speed until thoroughly combined for 2 minutes with the dough mixer attachment.
2. Add the mascarpone cheese and whisk on low speed for 2 minutes until the cheese breaks into smaller chunks. Subsequently, whisk the mixture on high speed for 1 minute until well combined.
3. In a separate bowl, whisk the manufacturing cream to soft peak. Combine the manufacturing cream with the mascarpone cream mixture and mix on medium speed for about 1-2 minutes.
4. Using a food processor, crush 2-3 pieces of chocolate cream cookies into finely ground chocolate pieces.
5. Add the ground chocolate pieces into the cream mixture and gently mix with a spatula for 10 seconds. Set aside for serving preparation process.
6. To serve: Combine the espresso coffee with your choice of liquor. Cut the ladies finger in half and dip half of the ladies finger into the coffee mixture. Make sure that half of the ladies finger are soaked.
7. Lay the first layer of ladies finger down on the bottom of the cup. Add a layer of mascarpone cream mixture on top of the ladies finger. Next, add a layer of chocolate mochi on top of the cream. Again, add a layer of cut and dipped ladies finger on top of the mochi. Add a final layer of cream to top off the cup. Repeat this process with the other 5 serving cups.
8. Let the dessert cool in the refrigerator for over 5 hours. Before serving, decorate the dessert with a chocolate cream cookie and chocolate straw cookie.
See more: Chocolate, Dessert, Eggs/Dairy