Chocolate And Chestnut Mochi

Instructions

• In a medium bowl, combine shiratamako, sugar, and water. Mix.
• Cover and microwave for 3 minutes. Let it sit for 1 minute, wrapped.
• Sprinkle your tabletop with enough potato starch to avoid sticking. Mix the mochi mixture and place on top of the starch.
• Using a rolling pin, stretch mochi out very thin (about ½ cm to 1 cm thickness).
• Set aside until it gets to room temperature.
• In a large bowl, combine heavy cream, syrup, and chocolate powder. Whip until small peaks form.
• Add the diced chestnuts and fold them into the cream.
• Slice the mochi sheet into 12 even pieces. Or depending on the cookie used for the base, make sure to have 2 cm to fold under.
• Place a spoonful of cream on the cookie.
• Place one sheet of mochi over the cream and fold under the cookie.
• Garnish with more cocoa powder.
• Enjoy!