These Nutella Mochi are gooey, delicious, and easy to make with only five ingredients. Learn to make them chewy balls of chocolate in under 45 minutes.
Can't get enough of mochi recipes? Try my Durian Mochi and Banana Mochi next!
๐ซ About This Recipe
I'm a huge fan of Nutella, and now I have a new favorite way to eat it! These Nutella mochi are filled with chocolate hazelnut spread and wrapped in a soft and chewy homemade mochi.
They're super easy to make, and they're seriously SO good! The first time I made them, I made a huge mess (got chocolate everywhere), but since then, I've learned the secret is to freeze the Nutella before wrapping them.
Freezing the Nutella makes the filling firmer and easier to wrap. You can use a piping bag or ziplock bag with a hole in the corner to portion the Nutella into small blobs on a baking sheet.
I've made many variations of mochi dough throughout the years- ones with milk, butter, eggs, etc.- but in my opinion, the best dough is made with just water, glutinous rice flour, and sugar. It comes out SUPER chewy, and it has a neutral flavor, in a good way.
๐ง Ingredients
- Nutella: The star ingredient! To be completely honest, I'm not even using the Nutella brand for today's recipe; I'm using the President's Choice brand, which was on sale, but it tastes the exact same, in my opinion.
- Glutinous Rice Flour: This provides the mochi with its signature chewy texture, and quite honestly, there is no suitable replacement for it. It's also called Mochiko flour, sticky rice flour, or sweet rice flour. You can find it at most Asian grocery stores.
- Water: I prefer water because it gives the mochi dough a neutral flavor, but you can use other liquids like milk and coconut milk. I haven't tried it, but I think chocolate milk would go great with these ๐.
- Sugar: The dough needs a good amount of sugar so that it doesn't taste overly starchy.
- Cornstarch: For dusting over your work surfaces and the dough so that it doesn't stick everywhere.
๐ช Instructions
STEP 1: Use a spoon or fill a piping bag with Nutella. Drop 10 blobs onto a baking sheet lined with parchment paper. Freeze for 20 to 30 minutes. This will firm them up and make them easier to handle later.
STEP 2: Combine glutinous rice flour and sugar in a microwave-safe bowl. Whisk in water until smooth.
STEP 3: Cover the bowl with a wet paper towel or plate. Microwave the mochi mixture for 1 minute and then stir with a spatula. Repeat two or three times until it's sticky and translucent. Let it cool for 5-10 minutes.
STEP 4: Dust a work surface with cornstarch. Place the mochi dough on it, dust it with more cornstarch, and roll it out into a thin layer about ยผ-inch thick. Divide into ten portions.
STEP 5: Place a frozen Nutella in the center of a rolled-out mochi dough. Pull the sides of the dough over the Nutella to enclose it. Pinch the sides to seal. Dust lightly with cornstarch and then brush off the excess. Place it seam-side down and then repeat with the remaining dough and Nutella. Enjoy!
๐ฅก Storage & Leftovers
Storing: Refrigerate any leftover Nutella Mochi in an airtight container for up to two days. After more than two days, the mochi tends to dry out.
Freezing: Wrap each mochi in plastic wrap and place it in the freezer for up to one month. When you're ready to eat them, defrost them overnight in the fridge.
๐ Recipe
Best Nutella Mochi
Ingredients
- ยฝ cup Nutella
- 1 cup glutinous rice flour (or mochiko flour)
- 1 cup water
- ยผ cup sugar
- โ cup cornstarch (for dusting)
Instructions
- Use a spoon or fill a piping bag with Nutella. Drop 10 blobs onto a baking sheet lined with parchment paper. Freeze for 20 to 30 minutes. This will firm them up and make them easier to handle later.
- Combine glutinous rice flour and sugar in a microwave-safe bowl. Whisk in water until smooth.
- Cover the bowl with a wet paper towel. Microwave the mochi mixture for 1 minute and then stir with a spatula. Repeat two or three times until it's sticky and translucent. Let it cool for 5-10 minutes.
- Dust a work surface with cornstarch. Place the mochi dough on it, dust it with more cornstarch, and roll it out into a thin layer about ยผ-inch thick. Divide into ten portions.
- Place a frozen Nutella in the center of a rolled-out mochi dough. Pull the sides of the dough over the Nutella to enclose it. Pinch the sides to seal. Dust lightly with cornstarch and then brush off the excess. Place it seam-side down and then repeat with the remaining dough and Nutella. Enjoy!
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