Chocolate Mochi Xiao Long Bao with Sea Salt Cream

Ingredients

• 100 g Dark Chocolate (72% cacao) (high‑quality Belgian or Swiss chocolate, chopped)
• 100 g Milk Chocolate (chopped, mixed with dark chocolate for a balanced flavor)
• 200 ml Heavy Cream (for ganache, heated to a gentle simmer)
• 30 g Unsalted Butter (cut into cubes, added to warm ganache)
• 1 pinch Salt (enhances chocolate flavor)
• 100 g Bread Flour (for dumpling skin, provides structure)
• 100 g Glutinous Rice Flour (gives chewiness to the skin; Japanese sweet rice flour works best)
• 1/2 tsp Salt (for dough) (seasoning for dumpling dough)
• 120 ml Hot Water (boiling water to gelatinize the rice flour)
• 30 ml Room‑Temperature Water (helps bring dough together)
• 1 tbsp Vegetable Oil (adds softness to the dough)
• 50 g Glutinous Rice Flour (for mochi layer) (creates the thin mochi coating)
• 30 g Sugar (sweetens the mochi layer)
• 10 g Cocoa Powder (adds chocolate flavor to mochi layer)
• 100 ml Milk (binds mochi dough)
• 10 g Butter (for mochi layer) (adds richness, melted into the dough)
• as needed Corn Starch (for dusting work surface to prevent sticking)
• 1 sheet Parchment Paper (cut to fit steamer basket, perforated for steam flow)
• 100 ml Heavy Cream (for sea‑salt whipped cream) (whipped to soft‑medium peaks)
• 2 tbsp Granulated Sugar (for whipped cream) (sweetens the whipped cream)
• 1/2 tsp Sea Salt (for whipped cream) (balances sweetness)

Instructions

1. Make Chocolate Ganache

   Chop the dark and milk chocolate into small pieces and place in a heat‑proof bowl.

   Time: PT2M

2. Heat Cream

   Heat the heavy cream in a saucepan over medium heat until it just begins to simmer (small bubbles around the edges).

   Time: PT5M

   Temperature: ~95°C

3. Combine Cream and Chocolate

   Pour the hot cream over the chopped chocolate, let sit 2 minutes, then stir until smooth. Add the butter and continue stirring until fully incorporated.

   Time: PT5M

   Temperature: ~95°C

4. Set Ganache

   Cover the ganache with plastic wrap and refrigerate for at least 2 hours (or overnight) until firm. For a quicker set, place in the freezer for 20‑30 minutes.

   Time: PT2H

5. Portion Ganache

   Using a heaping teaspoon (or small ice‑cream scoop), scoop out 12 equal balls of ganache. Keep a cup of hot water nearby to dip the scoop between portions to prevent sticking.

   Time: PT5M

6. Freeze Ganache Balls

   Place the ganache balls on a parchment sheet and freeze for 10 minutes to firm up before wrapping.

   Time: PT10M

7. Prepare Dumpling Dough – Dry Ingredients

   In a mixing bowl combine bread flour, glutinous rice flour, and 1/2 tsp salt. Stir to distribute evenly.

   Time: PT3M

8. Add Hot Water

   Pour the boiling water into the flour mixture while stirring constantly until a shaggy dough forms.

   Time: PT3M

   Temperature: ~100°C

9. Add Room‑Temp Water and Oil

   Add the room‑temperature water and vegetable oil, then knead with your hand until the dough comes together.

   Time: PT5M

10. Rest Dough

    Cover the dough with a damp cloth and let rest for 10 minutes at room temperature.

    Time: PT10M

11. Knead Dough

    After resting, knead the dough for 2‑3 minutes until smooth and elastic.

    Time: PT3M

12. Final Rest

    Cover again and let the dough sit for 1 hour at room temperature before shaping.

    Time: PT1H

13. Make Mochi Layer Dough

    In a microwave‑safe bowl combine 50 g glutinous rice flour, 30 g sugar, and 10 g cocoa powder. Add 100 ml milk and stir until smooth.

    Time: PT3M

14. Microwave Mochi Dough – First Burst

    Cover with plastic wrap (poke holes) and microwave at 60 % power for 50 seconds. The mixture will look chunky.

    Time: PT50S

15. Add Butter and Second Burst

    Stir in 10 g butter until melted, then microwave again at 60 % power for 1 minute. Stir; if still wet, microwave an additional 15 seconds.

    Time: PT1M15S

16. Cool Mochi Dough

    Let the mochi dough cool for a couple of minutes, then dust the work surface with corn starch and knead briefly until smooth.

    Time: PT5M

17. Divide Mochi Dough

    Divide the mochi dough into 12 equal pieces (≈8 g each).

    Time: PT2M

18. Flatten Mochi Pieces

    Roll each piece into a thin disc, dusting with corn starch as needed. Aim for a very thin sheet with slightly thicker center.

    Time: PT10M

19. Wrap Ganache

    Place a chilled ganache ball in the center of a mochi disc, then gently fold and pinch the edges together, sealing completely. Trim any excess dough.

    Time: PT12M

20. Cover Wrapped Dumplings

    Arrange the sealed dumplings on a tray, cover, and refrigerate while you finish the remaining pieces.

    Time: PT5M

21. Prepare Steamer

    Line the steamer basket with perforated parchment paper to prevent sticking.

    Time: PT2M

22. Steam Dumplings

    Place the dumplings in the steamer, leaving space between them. Steam over boiling water for 8 minutes, until the outer skin becomes translucent and the mochi is cooked through.

    Time: PT8M

    Temperature: 100°C

23. Make Sea‑Salt Whipped Cream

    In a bowl, combine 100 ml heavy cream, 2 tbsp sugar, and 1/2 tsp sea salt. Whip with a hand mixer or milk frother to soft‑medium peaks.

    Time: PT5M

24. Serve

    Plate the warm dumplings and drizzle with a dollop of sea‑salt whipped cream. Enjoy while the chocolate is still melty.

    Time: PT2M

Nutrition Facts

Calories

210

Protein

2 g

Carbohydrates

22 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Dark Chocolate (72% cacao): Semi‑sweet chocolate, Milk chocolate (use less sugar)
• Instead of Milk Chocolate: Extra dark chocolate (reduce sugar)
• Instead of Heavy Cream: Half‑and‑half (will be less rich)
• Instead of Unsalted Butter: Margarine (use less)
• Instead of Salt: Sea salt
• Instead of Bread Flour: All‑purpose flour
• Instead of Glutinous Rice Flour: Mochiko flour
• Instead of Salt (for dough): Sea salt
• Instead of Hot Water: Boiling broth for extra flavor
• Instead of Room‑Temperature Water: Milk (will add richness)
• Instead of Vegetable Oil: Canola oil, Melted butter
• Instead of Glutinous Rice Flour (for mochi layer): Mochiko flour
• Instead of Sugar: Honey (use less)
• Instead of Cocoa Powder: Unsweetened chocolate (melted)
• Instead of Milk: Almond milk (will affect texture)
• Instead of Butter (for mochi layer): Margarine
• Instead of Corn Starch: Potato starch
• Instead of Parchment Paper: Steamer liners
• Instead of Heavy Cream (for sea‑salt whipped cream): Half‑and‑half
• Instead of Granulated Sugar (for whipped cream): Powdered sugar
• Instead of Sea Salt (for whipped cream): Kosher salt

Equipment Needed

• Saucepan
• Mixing Bowl
• Whisk
• Silicone Spatula
• Microwave‑Safe Bowl
• Rolling Pin
• Dough Scraper
• Steamer Basket
• Parchment Paper
• Kitchen Scale
• Ice Cream Scoop or Rounded Measuring Spoon
• Timer
• Hand Mixer or Milk Frother (optional)
• Heat‑Resistant Gloves (optional)

Critical Steps — Do Not Skip

• Ensuring the chocolate ganache is fully melted and set before shaping
• Resting the dumpling dough for proper elasticity
• Rolling the mochi layer thin enough to seal without making the dumpling too thick
• Sealing the ganache completely to avoid leaks during steaming

Chef Tips from the Video

• Use a high‑quality 70‑80% cacao chocolate for the best balance of bitterness and sweetness
• For a glossy finish, brush the steamed dumplings lightly with melted butter before serving
• If you don’t have glutinous rice flour, substitute with mochiko flour – texture will be similar
• A pinch of sea salt in the whipped cream heightens the chocolate flavor

Troubleshooting

Storage

Refrigerator: Store unsteamed dumplings in an airtight container for up to 2 days.

Freezer: Freeze wrapped dumplings on a tray, then transfer to a zip‑top bag; they keep for 1 month. Steam from frozen, adding 1‑2 extra minutes.

Room temperature: Do not leave at room temperature for more than 2 hours due to the dairy ganache.

Make-Ahead Tips

• Ganache can be made 24 hours ahead and kept refrigerated
• Dumpling dough can rest for up to 2 hours before shaping
• Frozen dumplings can be steamed directly from the freezer
• Whipped cream can be prepared a few hours ahead; give a quick re‑whip before serving

Frequently Asked Questions