生チョコ餅｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Finely chop the black chocolate and place in a heat-resistant bowl.
Add the fresh cream of (A), cover with plastic wrap, and heat in a 600w microwave oven for 40 seconds.
After heating, mix quickly while hot so as not to separate.

Place a wrap on the vat and lightly coat the spoon with vegetable oil.
Scoop the amount of one with a spoon and put it on the wrap.
Wrap it in plastic wrap, roll it lightly, and chill it in the refrigerator for 30 minutes.

Finely chop the white chocolate and place it in a heat-resistant bowl.
Add the fresh cream of (B), cover with plastic wrap, and heat in a 600w microwave oven for 40 seconds.
After heating, mix quickly while hot so as not to separate.

バットにラップを敷き、スプーンにサラダ油を薄くぬっておく。
1個分の量をスプーンですくい、ラップにのせる。
ラップで包んで軽く丸め、冷蔵庫で30分冷やす。

Cut the cutted rice cake into 1 cm squares and put them in a heat-resistant bowl.
Add (C), wrap and heat in a 600w microwave for 1 minute.
After heating, mix to melt the chocolate.
Wrap again and heat in a 600w microwave for 2 minutes.
After heating, crush the mochi and mix it to blend with the chocolate.
When they are put together, wrap them and heat them in a 600w microwave oven for 40 seconds.

加熱をしたら、なめらかになるまでよく練り混ぜる。
天板にココアパウダーをふって5を上にのせ、軽くのばす。
包丁などで切り分け、ラップをして粗熱を取る。

Shape the chilled chocolate.
Place wrap on the top plate and sprinkle with cocoa powder.
Place the chopped chocolate mochi on top and lightly spread it from above with a wrap.
After stretching, put chocolate on it, wrap it and close your mouth.
After wrapping it, leave it for 15 minutes, and let it blend in to complete.