Matcha White Chocolate Mochi Cups (with Black Sesame)

Here’s a quick and easy dessert recipe featuring one of our favorite ingredient pairings – Matcha and white chocolate. Using only 4 simple ingredients of Matcha, white chocolate, black sesame, and mochi, these little treats can be made anytime- even on your busiest of days. We love using white chocolate as a base with our Matcha desserts, not only because it tastes great, but because it looks great too! With a fun, chewy center and a beautiful green color, these Matcha White Chocolate Mochi Cups could easily become your favorite. So go ahead- make a bunch and share them with friends and loved ones – but don’t forget to keep some in your fridge for a rainy day.

Tips: White chocolate is a delicate ingredient – make sure to microwave the chocolate chips in small increments to prevent them from burning. Using a spice grinder works well when grinding down black sesame seeds, and make sure the mochi you use is soft. We found that using a sweetened dessert mochi works best.

Makes about 8-12 cups

Ingredients:

• 6-8 oz white chocolate chips
• 1 tsp Aiya Cooking Grade Matcha
• 2 tsp finely ground black sesame seeds
• 1/2 cup diced mochi cubes
• 1/2 tsp finely ground black sesame seeds (for topping)
• Mini cupcake liners (diameter 1.25 in)

Directions:

1. Cut and dice about 1/2 cup of mochi and set aside
2. Pour 6-8 oz (appx ½ bag) white chocolate chips into a microwavable bowl. Microwave for 30 seconds, stir, and then microwave for 30 more seconds. If the chocolate chips are not yet melted, microwave some more in 10 second intervals.
3. Sift 1 tsp Aiya Cooking Grade Matcha over the melted chocolate. Stir until incorporated.
4. Stir in 2 tsp of finely ground black sesame seeds until incorporated.
5. Using a small teaspoon, spoon the Matcha chocolate mixture into the small cupcake liners until 1/3rd full. Be careful not to add too much.
6. Add in 1-2 pieces of mochi and gently push down the bottom.
7. Add more chocolate mixture to the cupcake liner until 2/3rd full.
8. Sprinkle a pinch of ground black sesame seeds on top and refrigerate for about 15-20 minutes.
9. Remove from cupcake liner and enjoy!