Chocolate Crepe Mochi Recipe

If you love chocolate and mochi, you have to try these chocolate crepe mochi squares! This dessert has been going viral in Korea, and I can see why. It has a soft, chewy mochi layer wrapped around a rich chocolate filling. I wanted to make an easier version at home, so this recipe uses the microwave instead of steaming the mochi dough. It also uses simple ingredients like chocolate chips, so there is no need for any special equipment or complicated steps. This chocolate crepe mochi recipe is perfect when you are craving something chocolatey but not overly sweet.

Why You’ll Love This Chocolate Crepe Mochi Recipe

Chocolate crepe mochi is a soft and chewy dessert made with a thin layer of mochi dough and a rich chocolate filling. Instead of shaping the mochi into traditional round balls, the dough is folded into squares, giving it a crepe-like appearance. This dessert has been going viral in Korea for its chewy texture and chocolatey center. My version uses an easy microwave method to cook the mochi dough instead of steaming it, making it much simpler to recreate at home.

Ingredients

Mochi Dough

• 120 g glutinous rice flour
  • Key ingredient for a stretchy smooth dough
• 25 g granulated sugar
  • Adds sweetness
• 180 ml water
  • Helps create the dough
• 1 tbsp unsalted butter
  • Makes it easier to work with the doug
• Cornstarch, for dusting
  • Prevents the mochi from sticking to the workstation

Chocolate Filling

• ⅔ cup semisweet chocolate chips
  • Rich chocolate filling
• 1 tsp butter (optional, for smoother melted chocolate)

Click on the images for the direct link to the ingredients/tools I used:

Instructions

In a microwave-safe bowl, combine the glutinous rice flour, granulated sugar, and water. Whisk until smooth and no lumps remain.

Cover the bowl loosely with microwave-safe plastic wrap and poke a few small holes to allow steam to escape.

Microwave for 1 minute. Remove the bowl and stir thoroughly.

Microwave for another minute, then remove and stir again.

Add the butter and mix until fully incorporated into the mochi dough.

Microwave for an additional 30 seconds. Stir and repeat in 30-second intervals until the dough becomes thick, sticky, and slightly translucent.

Remove from the microwave and allow the mochi dough to cool until it is warm enough to handle.

Lightly dust a clean work surface with cornstarch to prevent sticking.

While the mochi dough is still slightly warm, transfer it to the prepared surface.

Gently knead the dough until smooth and stretchy.

Using a rolling pin, roll the mochi into a thin, even rectangle, approximately ⅛ inch thick.

Cut the dough into evenly sized squares.

Add the semisweet chocolate chips and optional butter to a microwave-safe bowl.

Microwave in 15–20-second intervals, stirring thoroughly between each interval.

Continue until the chocolate is completely melted and smooth. Avoid overheating, as chocolate can burn or seize.

Place one square of mochi onto a parchment-lined plate.

Spoon a small amount of melted chocolate onto the mochi and spread it into a thin, even layer.

Place another mochi square on top of the chocolate.

Continue alternating layers of mochi and melted chocolate until you reach your desired number of layers.

Finish with a layer of chocolate on top, if desired.

Transfer the assembled chocolate mochi to the freezer for approximately 15–20 minutes, or until the chocolate has set.

Dust with cocoa powder.

Remove from the freezer and allow it to sit at room temperature for a few minutes if the mochi has become too firm.

Tips for Making Chocolate Crepe Mochi

• Use glutinous rice flour: Regular rice flour will not give you the same chewy texture. Make sure you use glutinous rice flour, also called sweet rice flour.
• Microwave in short intervals: Stir the mochi mixture between intervals to help it cook evenly and prevent dry spots.
• Let the mochi cool slightly: Warm mochi can be difficult to handle. Allow it to cool until it is comfortable to touch, but do not let it dry out.
• Dust your work surface: Use a light coating of cornstarch to prevent the mochi from sticking to your hands and rolling pin.

Common Mistakes to Avoid

• Using regular rice flour: This can result in a completely different texture. Glutinous rice flour is essential for chewy mochi.
• Overcooking the mochi: Too much microwave time can make the dough tough, dry, or difficult to stretch.
• Not covering the dough: Leaving cooked mochi exposed to air can cause the surface to dry out and crack.

How to Store Chocolate Crepe Mochi

Room Temperature: These chocolate crepe mochi squares are best enjoyed fresh, when the mochi is soft and chewy. If the filling is shelf-stable and contains no perishable ingredients, store them in an airtight container at a cool room temperature for up to one day.

Freezer: You can freeze individual mochi squares in a freezer-safe container with parchment paper between each piece. Thaw them in the refrigerator before serving. The texture may change slightly after freezing.

Ingredient Substitutions and Variations

• Chocolate chips → Chocolate bar: Use chopped milk, dark, or semisweet chocolate instead of chocolate chips.
• Water → Milk: Milk can add a slightly creamier flavor to the mochi dough, although water works perfectly well.

Frequently Asked Questions

Why is my mochi cracking?

Mochi can crack if it is overcooked, rolled too thin, or left uncovered for too long. Keep the dough covered while is cools.

Why is my mochi so sticky?

Mochi is naturally sticky, especially when it is warm. Lightly dust your hands and work surface with cornstarch to make it easier to handle.

What to Serve with Chocolate Crepe Mochi

• Vanilla ice cream: Serve the mochi alongside a scoop of vanilla ice cream for an extra indulgent dessert.
• Hot green tea: A simple pairing that helps balance the sweetness of the chocolate.

If you enjoyed this chocolate crepe mochi recipe, you might also like my microwave mango mochi recipe.

Microwave Mango Mochi

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