Mint Chocolate Daifuku

I don’t know if I have the words to describe how excited I am about these mint chocolate daifuku. Creamy chocolate truffles are covered in mint flavored mochi for a chewy, rich dessert. Mint chocolate daifuku is simultaneously light and refreshing yet dense and chewy. It’s like an Andes mint turned into mochi! Is it the perfect sweet snack? You’ve got to try it to find out!

If you’ve never made daifuku before, I honestly recommend that you start by making traditional daifuku or even my strawberry rose daifuku. These mint chocolate truffle daifuku are a little bit trickier in terms of technique. You need to shape the mochi while warm while NOT letting the chocolate melt. Once you’ve got some practice in, I think you should have no problem being successful with this recipe. And if you have absolutely no idea what a daifuku is, check out my food glossary for more info!

Chocolate Truffles

  • 4 oz dark chocolate finely chopped
  • 1/3 cup heavy cream
  • cocoa powder or sprinkles for dusting

Mint Daifuku Mochi

  • 100 g mochiko
  • 2 tbsp sugar
  • 100 mL water
  • 1/2 tsp mint extract
  • 1 drop green food coloring optional
  • potato starch for dusting

For Chocolate Truffles

  1. Heat the heavy cream on the stovetop or microwave until simmering.
  2. Pour the heavy cream over the chopped dark chocolate. 
  3. Wait a few minutes for the chocolate to melt, then stir to mix.
  4. Pour the chocolate into a shallow pan and press cling film directly on top of the surface. Put in the fridge to set, at least one hour.
  5. When the chocolate is firm, but soft, divide into 8 spoonfuls. Place the spoonfuls of chocolate onto a nonstick surface like cling film or a silicone mat and put back in the fridge to harden a little more, 20-30 more minutes.
  6. Roll the spoonfuls into balls with your hands. Roll the chocolate balls in cocoa powder or sprinkles to coat. If time allows, put the truffles in the freezer before making the daifuku.

For Daifuku

  1. Get your steamer ready. I use a deep frying pan with a steamer rack set inside.
  2. Mix mochiko, sugar, water, mint extract, and food coloring (if using).
  3. Steam for 15 minutes. 
  4. Divide cooked mochi into 6 sections. Roll out each section into a 3-4 inch circle, using potato starch to keep the mochi from sticking. Allow the mochi to cool slightly before attempting to wrap the chocolate.
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