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1
Put the shiratamako in a food processor and grind until it's a fine powder.
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2
Set aside.
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3
Leave the cream cheese in a warm room to soften.
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4
Finely chop the chocolate.
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5
Melt the chocolate in a 60C double boiler.
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6
Add the melted chocolate a little at a time to the cream cheese and mix together.
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7
(It's okay if it's a little uneven.)
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8
Chill Step 3 in the refrigerator for 10 minutes.
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9
Take out, divide into 6 pieces, and shape into balls.
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10
Add the shiratamako, sugar, and cocoa powder to a heat resistant bowl and mix together.
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11
Slowly pour in the milk and mix it all in.
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12
Lightly wrap the mixture from Step 5 and microwave at 500 W for 1 minute.
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13
Take it out and knead with a rubber spatula.
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14
Microwave the same way again.
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15
Repeat this process of heating and kneading 3~4 times until the mochi mixture becomes translucent and sticky.
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16
Spread out cocoa powder on a sheet of parchment paper.
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17
Move the mochi mixture from the bowl to the powder.
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18
Completely coat the mixture with cocoa powder and separate into 6 pieces.
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19
Form the 6 pieces of mochi mixture into flattened round balls.
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20
Wrap the mixture from Step 2 in the mochi and tightly seal the seam.
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21
In, I've uploaded details on how to wrap up the chocolate.
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22
One secret is to use a paintbrush.
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23
Take a look and see!
