🍫 Chocolate Mochi Pudding – Fudgy, Chewy, and Totally Addictive

Get ready for a dessert that hits every texture craving at once: crispy on the outside, chewy in the center, and filled with a silky, rich chocolate pudding that melts in your mouth. Oh—and it’s topped with sweet, glossy black sugar pearls. Need we say more?

This Chocolate Mochi Pudding brings together East and West in the best way possible. It’s a fusion of soft baked cocoa mochi, creamy custard, and bouncy tapioca pearls simmered in aromatic black sugar syrup. Every bite is warm, gooey, and unbelievably satisfying.

📹 Watch the full video tutorial here:
👉 https://youtube.com/shorts/AjgkgtP-4TI

🍴 Why You’ll Love This Recipe:

✔️ Double Texture Win – Chewy mochi shell + creamy chocolate pudding
✔️ Deep, Rich Flavor – Made with traditional black sugar powder and black sugar cubes
✔️ Glossy Tapioca Pearls – Simmered in real black sugar syrup
✔️ Made to Impress – A modern fusion dessert with nostalgic warmth

🛒 Ingredients You’ll Need:

For the mochi dough:

• 60g egg

• 80g milk

• 1g sea salt

• 200g mochi premix powder

• 10g cocoa powder

• 40g softened butter

For the chocolate pudding filling:

• 3 egg yolks

• 40g Traditional Black Sugar Powder

• 270g milk

• 150g heavy cream

• 150g dark chocolate

• 10g gelatin sheets (softened)

For the black sugar pearls:

• 100g water

• 50g Black Sugar Cubes

• Tapioca pearls (precooked)

👩‍🍳 How to Make It:

1️⃣ Whisk egg, milk, and sea salt. Microwave for 15 seconds until warm (~40°C).
2️⃣ Sift in mochi premix and cocoa powder. Mix until thick and sticky.
3️⃣ Add softened butter and knead for 10 minutes until smooth and elastic.
4️⃣ Let the dough rest for 10 minutes, then divide into 40g balls.
5️⃣ Bake at 180°C top / 170°C bottom for 30 minutes, then cool.
6️⃣ Cut open the cooled mochi and set aside.

🍮 Make the Chocolate Pudding:

1️⃣ In a saucepan, whisk egg yolks and black sugar powder.
2️⃣ Add milk, cream, and dark chocolate. Stir over low heat until melted and smooth.
3️⃣ Add gelatin and stir until fully dissolved. Let cool slightly, then pour into mochi shells.
4️⃣ Chill in the fridge for at least 4 hours.

🍯 Make the Black Sugar Pearls:

1️⃣ Cook tapioca pearls, rinse in cold water.
2️⃣ Simmer water with black sugar cubes to make syrup.
3️⃣ Add pearls to syrup and simmer until glossy and thickened.

✨ Serve the mochi pudding cold, topped with warm black sugar pearls. It’s chewy, creamy, chocolatey, and deeply comforting. One bite and you'll be hooked!

🧁 Share your creation with us using #LiveLifeLoveSugar — we’d love to feature your version!