Chocolate mochi bread is deliciously chewy, mildly sweet, and easy to make. They are the perfect grab-and-go chocolate fix...and they're gluten-free! You can also dress them up with a drizzle of melted chocolate or dusting of icing sugar to make them extra special!
If you're in need of a chocolate fix, you are going to love this recipe!
Chocolate mochi bread requires only a few ingredients, is really easy to make, and also happens to be gluten-free!
It has just the right amount of sweetness, a satisfying chew, and can also be made dairy-free!
I call this recipe mochi bread, even though it's not exactly a loaf of bread, but it's kind of bread-like! Bread, bites, balls....whatever you call them, they're chewy, chocolate-y, and delicious!
- Glutinous rice flour (also known as sweet rice flour).
- Hot milk
- Maple syrup
And then, of course, there are chocolate chips!
How To Make the Dough
The mochi dough comes together very quickly and easily. Combine all your dry ingredients in a mixing bowl and add the oil and heated milk. To heat the milk, I simply pop it in the microwave oven for 30-40 seconds on high.
Mix the oil and hot milk into the dry ingredients to get a lumpy "rocky" type texture.
Then add the maple syrup and slightly beaten egg and mix until you get a cohesive dough.
The final step is to stir in a generous helping of chocolate chips and the dough is done!
Shaping the Bread Balls
From here, the dough is easy to handle and shape. On a work surface lightly dusted with glutinous rice flour, use your hands to shape the dough into a disc. Cut it into 8 wedges (or 10 or 12, depending on how big or small you want them to be).
Take each wedge and roll it into a ball, repeating with each wedge. Place the balls on a parchment lined baking sheet and bake for 15 minutes in a 375F/190C oven.
Commonly Asked Questions
What is glutinous rice flour?
Despite the sound of the name, glutinous rice flour does not contain gluten. It is made from short-grain rice that is stickier than regular long-grain rice, and "glutinous" simply refers to the sticky quality the rice flour takes on after it is cooked.
It can also be referred to as "sweet" rice flour, but is not sweet at all.
Can I use regular rice flour?
No, you cannot substitute the glutinous rice flour with regular rice flour or any gluten-free all-purpose flour. Glutinous rice flour is necessary to get the chewy mochi texture.
Why do I need to heat the milk?
The hot milk helps to activate the sticky quality of the glutinous rice flour so that starts to clump together. If you use cold or room temperature milk, the mixture will stay liquidy and simply become a slurry.
Can I make these dairy-free?
Yes! Substitute the milk with water or a non-dairy milk (coconut, nut, or oat milks would probably work best), and use dark chocolate chips (check labels for dairy content).
How long do they last?
The chocolate mochi bread is best eaten the same day they are made...fresh is best! However, if they can't be eaten all in the same day, store them in an airtight container on the counter for no more than 2-3 days.
They will become harder and not very squishy, but all you have to do is heat them in the microwave for about 20 seconds to soften them right up. They will become quite hot and the chocolate chips will become all melty.
How To Enjoy Chocolate Mochi Bread
These chewy chocolate-y bites are delightful just as they are once they are baked. I like having them with a hot cup of tea or coffee in the afternoon, or as a sweet nibble after dinner.
I particularly enjoy them with Ginger Milk Tea Latte or Poached Pear Ginger Tea. If you're looking for a cold drink, my Iced Matcha Tea Latte or Easy Iced Milk Tea are nice complimentary flavors to the chocolate.
Fancy Them Up
Dress up the chocolate mochi with a drizzle of melted chocolate, icing sugar glaze, or a simple dusting of icing sugar. Besides adding a layer of sweetness, these added touches make them look all that much fancier, especially if you're serving them to friends!
Other Mochi Recipes
If you are looking for other recipes that use glutinous rice flour or simply love that mochi texture and chew, here are some others to consider!
- Cheesy Korean Mochi QQ Balls
- Chewy Matcha Mochi Bites
- Chewy Butter Mochi Bites
- Mochi Cinnamon Rolls
- Easy and Delicious Mochi Pancakes
So if you love chocolate, bread with a nice chew, and easy recipes, you can't pass this up! These delightful bites are delicious whether they are "dressed up" or not and are sure to become a sweet favorite!
Chewy Chocolate Mochi Bread
- Melted chocolate
- Icing sugar
- Preheat oven 375F/190C.
- Combine glutinous rice flour, cocoa, and salt in a mixing bowl and whisk together.
- Heat the milk in the microwave for 30 seconds.
- Add the hot milk, oil, and maple syrup to the dry ingredients and mix well. Texture will be like gravel.
- Add slightly beaten egg to the bowl and mix well into a cohesive dough.
- Turn dough out on a surface lightly dusted with glutinous rice flour.
- Using your hands, shape the dough into a disc. With a sharp knife, cut into 8 wedges.
- Roll each wedge into a ball.
- Place balls on a parchment-lined baking sheet. Bake for 15 minutes.
- Transfer chocolate mochi bread to a rack to cool.
- Drizzle with melted chocolate or dust with icing sugar, if desired.
- Glutinous rice flour = sweet rice flour = Mochiko rice flour.
- Do not substitute the glutinous rice flour with regular rice flour or any gluten-free all-purpose flour. The glutinous rice flour is required to get the chewy mochi texture.
- Make sure to use heated milk to mix into the flour mixture; room temperature or cold milk will make the mixture runny.
- To heat the milk quickly and easily, microwave for about 40 seconds.
- The chocolate mochi bread tastes best when eaten the same day it is made.
- Keep for no more than 2-3 days in a sealed container at room temperature, reheating in the microwave for 20 seconds to soften.
- Dress them up with icing sugar glaze or melted chocolate drizzled on top. or a dusting of icing sugar.
- For dairy-free, replace the milk with a non-dairy milk or water and use chocolate chips that are dairy-free, like Guittard Extra Dark Chocolate Baking Chips 63% (check labels for dairy content).