Luminous Mochi Coconut Clouds
Discover a heavenly, gluten-free Japanese dessert - Luminous Mochi Coconut Clouds. Experience the exquisite fusion of mochi and coconut cream atop rich chocolate ganache, garnished with fresh berries. Savor every bite in a world of tranquility.
Allergens
Nuts (potential allergen in chocolate)
Ingredients
- 1 cup gluten
- free sweet rice flour
- 1/2 cup coconut milk
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- Pinch of salt
- 6 oz dark chocolate, finely chopped
- 3/4 cup heavy cream
- Fresh berries for garnish
Instructions
- In a medium bowl, whisk together sweet rice flour, sugar, and cornstarch until well combined.
- Gradually add coconut milk into the flour mixture while continuously stirring to avoid lumps. Add in vanilla extract and salt. Mix well.
- Steam the mochi batter in a double boiler over simmering water for about 15 20 minutes, or until it becomes smooth and pulls away from the sides of the bowl.
- Prepare an 8x8 inch square baking pan by lining it with parchment paper, leaving an overhang on all sides for easy removal. Pour the cooked mochi into the pan and spread it evenly. Allow to cool completely.
- For the chocolate ganache, heat the heavy cream in a saucepan until it just begins to steam. Pour it over the finely chopped dark chocolate. Let it sit for 1 2 minutes, then stir gently until smooth.
- Cut the mochi into sixteen squares and place them on a parchment lined tray. Spoon the ganache onto each square, spreading it evenly to create a round dome shape. Place the desserts in the freezer for at least 3 hours or until firm.
- When ready to serve, remove the mochi clouds from the freezer and garnish with fresh berries. Enjoy!
Chef’s Insight
The secret to a perfect ganache is using high-quality chocolate and letting it sit undisturbed after adding the cream to allow the chocolate to fully melt.
Notes
Ensure the mochi is fully cooled before cutting and handling.