Best Nutella Mochi

Soft, bouncy mochi envelops a hidden core of smooth Nutella in these tempting little bites that blend Japanese and Italian food traditions. The awesome mix of the stretchy rice dough outside with the velvety chocolate-hazelnut inside creates an amazing texture combo that makes these sweet treats totally hard to resist.

I fell in love with traditional Japanese mochi and started playing around with different fillings until I tried this Nutella version that quickly became my family's top pick. My teenage niece now asks for these instead of cake at every birthday - there's no better seal of approval than that from a picky sweet lover.

Key Ingredients

• Glutinous Rice Flour: Gives you that bouncy, stretchy feel that makes mochi special (don't worry, it's actually gluten-free even though the name sounds confusing)
• Nutella: Adds that yummy chocolate-hazelnut flavor that works so well with the plain mochi wrapper
• Granulated Sugar: Adds the right sweetness to counter the plain rice flour
• Cornstarch: Stops the super sticky mochi from gluing itself to everything it touches
• Water: Gets the rice flour to stick together while keeping the taste simple and clean

Making Nutella Mochi Bites

Getting the Filling Ready:

Start by dropping small amounts of Nutella onto parchment paper and stick them in the freezer until hard. This key step turns runny chocolate into solid chunks that won't leak when you wrap them.

Making the Dough:

Combine glutinous rice flour with sugar, add water and mix till smooth. This simple mix creates a plain base that lets the Nutella shine while giving you that awesome chewy texture.

Microwave Method:

Heat the mix in short bursts, stirring each time. You'll see the white mixture change to a sticky, see-through dough - that's how you know your mochi base is done right.

Getting it Flat:

Cover your counter with lots of cornstarch before flattening the dough to an even thickness. This stops it from sticking and helps each piece wrap around the Nutella properly.

Wrapping it Up:

Put frozen Nutella in the middle of each mochi piece, then pull the edges up and pinch them closed tightly. The final pinch gives you that gathered look that shows real mochi craftsmanship.

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The first time I tried making these, I created what my husband jokingly called "Nutella bombs" - tasty but definitely not pretty. Learning the frozen Nutella trick afterward changed my results from total amateur to looking like I knew what I was doing.

Great Combos

Enjoy these mochi treats with some green tea or strong coffee to balance out their sweetness. For a fancy dessert plate, put them next to fresh berries and a small dish of extra Nutella for dipping.

Tasty Twists

Switch up this basic recipe by using white chocolate spread instead of Nutella for a milder taste. Make an oreo-inspired version with frozen chunks of cookie butter inside. For a fancier option, fill with dark chocolate ganache mixed with orange zest.

Keeping Them Fresh

These treats can stay at room temperature for a day if you cover them tightly so they don't dry out. If you need them to last longer, put them in an airtight container in the fridge for up to two days. The mochi gets firmer when cold, so let them warm up before eating.

After making tons of these Nutella mochi treats, I've realized their magic comes from the amazing contrast in textures - that slight push as you bite through the chewy outside suddenly gives way to the creamy, rich chocolate center. This special eating experience, plus their small size, makes it way too easy to keep popping them one after another.

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Recipe Questions & Answers

→ What's sweet rice flour?

Also known as glutinous rice flour or mochiko, this flour is made from sticky rice. It's gluten-free and creates a wonderfully chewy texture for mochi.

→ Can I change the filling?

For sure! Switch it up with peanut butter, cookie butter, or ganache. Just freeze the filling first to handle it easier.

→ What if my mochi feels sticky?

Totally normal! Use plenty of cornstarch while shaping it. Brush off any extra cornstarch later on.

→ Is steaming the dough an option?

Yep, just steam for 15-20 minutes until the dough becomes translucent. Microwaving is simply faster.

→ Why does mochi get hard quickly?

It’s natural for mochi to firm up when exposed to air. Keep them fresh in an airtight container, or reheat in the microwave for around 10-15 seconds to soften.