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 chocolate and put it in a bowl.
Boil in hot water at around 60 ° C to melt the chocolate.
Once melted, leave it in a water bath.

Heat the cream in a 600w microwave for 20-30 seconds.
Add fresh cream to 1 in 3 portions and mix.
Remove from the water bath to remove the heat, cover with plastic wrap, and cool in the refrigerator for 15 minutes.

Prepare a bat with wrap.
Dip a spoon thinly in salad oil.
Scoop the chocolate into 8 equal parts and roll on top of the wrap.
Gently wrap from above and chill in the refrigerator for 1 hour.

ボウルに（A）、水を半分入れ、揉み込むように混ぜる。
残した水は混ぜながら少しずつ加える。

Prepare a new bat with wrap.
Once gathered, cut the mochi into 8 equal parts.
Roll the cut mochi into pieces about 1 cm wide and wrap them in chilled chocolate.
Place the wrapped rice cakes on the wrap and line them up.

Pour water into a pan and heat to a boil.
When it boils, add chocolate mochi and boil on medium heat for about 3 minutes.
After 3 minutes, turn off the heat and put in a bowl of ice water to cool for 3 minutes.

3分経ったら水気をしっかりと切る。
バットに（B）のココアパウダーを広げ、チョコ餅全体にまぶしたら完成。