Tasty Nutella Mochi

Soft, bouncy mochi surrounds a secret pocket of velvety Nutella in these addictive mini treats that bring together Japanese and Italian food traditions. The amazing contrast between the stretchy rice dough outside and the smooth chocolate-hazelnut inside creates such a fun texture combo that you'll find these sweet bites completely impossible 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 the family favorite. These days my teenage niece asks for these instead of cake every birthday - there's no better stamp of approval than that from a serious sweet lover.

Key Ingredients

• Glutinous Rice Flour: Gives you that bouncy, stretchy bite that makes mochi so special (don't worry, it doesn't actually contain gluten despite its name)
• Nutella: Adds that decadent chocolate-hazelnut flavor that works so well with the plain mochi wrapper
• Granulated Sugar: Adds just enough sweetness to the starchy rice flour base
• Cornstarch: Stops the super sticky mochi from gluing itself to everything it touches
• Water: Helps the rice flour stick together while keeping the flavor simple and clean

Making Wonderful Nutella Mochi

Getting The Filling Ready:

Start by scooping small dollops of Nutella onto parchment paper and pop them in the freezer until solid. This step is key to turning runny chocolate spread into solid chunks that won't leak while you're wrapping.

Making The Wrapper:

Combine glutinous rice flour with sugar, then pour in water and mix until smooth. This simple mix creates a neutral-tasting base that lets the Nutella shine while giving you that awesome chewy texture.

Microwave Cooking:

Heat the mixture in short blocks of time, giving it a stir between each. You'll see the white mixture change from opaque to sticky and see-through - that's how you know your mochi base is ready.

Shaping The Dough:

Cover your counter generously with cornstarch before flattening the dough to an even thickness. This stops it from sticking and makes sure each piece can fold nicely around the Nutella.

Wrapping It Up:

Put a frozen Nutella chunk in the middle of each mochi circle, then pull all the edges up and pinch them closed tightly. That final pinch gives you the gathered look that shows you've made authentic mochi.

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The first time I tried making these, my husband jokingly called them "Nutella explosions" - they tasted great but looked terrible. Learning the frozen Nutella trick afterward totally changed my results from messy beginner to looking like I knew what I was doing.

Great Serving Ideas

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

Tasty Twists

Switch things up by using white chocolate spread instead of Nutella for a lighter taste. Make a cookies-and-cream version by filling them with frozen scoops of cookie butter. For something a bit fancier, try dark chocolate ganache with some orange zest mixed in.

Keeping Them Fresh

These mochi stay good at room temperature for about a day if you cover them tightly to stop them from drying out. If you want to keep them longer, store them in the fridge in an airtight container for up to two days. They'll get firmer when cold, so let them warm up before you eat them.

After making batch after batch of these Nutella mochi, I've realized what makes them so special is that amazing contrast in textures - that slight resistance as you bite into the chewy outside suddenly gives way to the creamy, rich chocolate center. That unique mouth-feel, plus their cute little size, makes it way too easy to keep popping them one after another.

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Frequently Asked Questions

→ What is glutinous rice flour?

It's a flour made from sticky rice that creates the chewy texture of mochi. Don’t let the name confuse you—it's gluten-free!

→ Can I use a different filling?

Of course! Try peanut butter, cookie butter, or ganache. Just freeze the filling first to make wrapping easier.

→ Why is my mochi too sticky?

That’s completely normal. Handle with lots of cornstarch to keep things from sticking, and tap off the extra before eating.

→ Can I steam the mochi instead of microwaving?

Yep! Steaming for 15-20 minutes works too. The microwave is just a quicker alternative.

→ Why did my mochi harden quickly?

Mochi toughens when left out. Eat immediately or store airtight. For softening, microwave for 10-15 seconds.