Description
Deliciously chewy baked chocolate mochi donuts topped with a vibrant matcha white chocolate ganache. These donuts combine the rich flavors of dark chocolate with the unique texture of sweet rice flour, finished with a creamy, slightly bitter matcha ganache for a perfect balance of sweetness and earthiness.
Ingredients
Scale
For the Chocolate Mochi Donuts
- 5 tbsp unsalted butter (divided)
- ½ cup light brown sugar
- ½ cup full-fat coconut milk
- 1 large egg
- ½ tsp vanilla extract
- ¼ tsp salt
- 4 oz dark chocolate, chopped
- 1 tbsp cocoa powder
- ⅔ cup sweet rice flour
- 1 tsp baking powder
For the Matcha Ganache
- 8 oz white chocolate, chopped
- ½ cup heavy cream
- 2 tsp matcha powder
Instructions
- Make the matcha ganache: Place 8 oz of chopped white chocolate in a bowl. Heat ½ cup heavy cream over medium-high heat until it begins to bubble, then remove from heat and pour over the white chocolate. Let it sit for a few minutes to soften the chocolate.
- Combine matcha powder: Sift 2 tsp of matcha powder over the white chocolate mixture and stir gently until the ganache is smooth and well combined. Set aside to cool and thicken slightly.
- Preheat oven and prepare pan: Preheat your oven to 350°F (177°C). Grease a donut pan generously with oil or butter. Use a donut pan with 3-inch diameter molds, or equivalent.
- Melt butter and mix wet ingredients: In a large bowl, melt 3 tbsp unsalted butter in the microwave for 30-40 seconds until fully melted. Add ½ cup light brown sugar, ½ cup coconut milk, 1 egg, ½ tsp vanilla extract, and ¼ tsp salt. Whisk until fully combined.
- Melt chocolate for batter: In a separate microwave-safe bowl, combine remaining 2 tbsp unsalted butter and 4 oz chopped dark chocolate. Microwave for 30-40 seconds until melted, stirring to smooth out the mixture.
- Combine chocolate into batter: Add the melted dark chocolate mixture into the wet ingredients bowl and mix well until fully incorporated.
- Add dry ingredients: Sift or add 1 tbsp cocoa powder, ⅔ cup sweet rice flour, and 1 tsp baking powder into the batter. Mix gently until a thick, smooth batter forms.
- Shape the donuts: Transfer the batter to a pastry bag or a Ziploc bag with the corner snipped off. Pipe the batter evenly into the prepared donut pan molds, filling each about three-quarters full.
- Bake the donuts: Bake in the preheated oven for 12-14 minutes, or until a toothpick inserted in the center comes out clean and the donuts spring back lightly when touched.
- Cool the donuts: Allow the donuts to cool in the pan for 10 minutes to firm up. Then carefully transfer them to a wire rack to cool completely.
- Glaze with matcha ganache: Once the donuts are fully cooled, dip each donut into the matcha ganache or spoon the ganache over them. Place them back on parchment-lined racks or plates to let the ganache set.
Notes
- Ensure donuts are fully cooled before glazing, or the ganache may melt and not set properly.
- You can store these donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Use good quality dark chocolate and matcha powder for the best flavor results.
- If you prefer, substitute coconut milk with another full-fat milk for a different flavor profile.
- Batter consistency should be thick but pipeable; adjust with a little extra rice flour if too thin, or a splash of coconut milk if too thick.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (Japanese-inspired)
Keywords: Mochi donuts, baked donuts, chocolate donuts, matcha ganache, sweet rice flour dessert, Japanese mochi donut, white chocolate matcha glaze, gluten-free treats
