chocolate peppermint mochi donuts

This is my final Christmas dessert recipe for the year, and it’s definitely my favorite because it’s donuts! I feel strongly that Christmas should be more than just cakes and cookies (even though there is nothing wrong with that). That’s why I’m offering up my recipe for chocolate peppermint mochi donuts. These donuts are chocolate-y chocolate-y with a peppermint chocolate mochi donut topped with chocolate ganache and crushed candy canes. It has everything you would want in a chocolate-y Christmas dessert.

mixed dough

Ingredients, Substitutions & Adjustments

Chocolate Peppermint Mochi Donuts

  • Dark chocolate chips – I chose to use dark chocolate chips because they are my favorite, and they have less sugar than semi sweet chocolate chips. I would recommend using whichever chocolate chips are your favorite.
  • Sweet rice flour – This is the ingredient that gives the donut it’s squishy texture. I like to use Koda Farms mochiko sweet rice flour.
  • Baking powder – Baking powder provides lift to the donuts and makes it airy.
  • Butter – Adds richness and nuttiness to the donut batter.
  • Granulated sugar & light brown sugar – You need both white and brown sugar for this recipe. The white sugar adds sweetness. Light brown sugar adds sweetness and moisture. You can also use dark brown sugar, but since it has more liquid than light brown sugar, it will slightly change the texture of the donut.
  • Whole milk – Adds moisture and richness to the donut batter.
  • Vanilla extract – Adds flavor to the donuts. Good substitutes are 1 vanilla bean or an equal amount of vanilla paste.
  • Eggs – Adds richness to the donuts and binds the dough together.

Toppings

  • Dark chocolate chips & heavy cream – These ingredients together make the chocolate ganache that goes on top of the donuts. I love the way this ganache tastes on mochi donuts like in these s’mores mochi donuts. Use any kind of chocolate chips you want.
  • Candy cane for garnish (optional)
piped donuts

How to make chocolate peppermint mochi donuts

First preheat your oven to 350 degrees F, and grease 2 donuts pans. Set aside. Next in a large bowl, whisk together 2 tablespoons of melted butter, granulated sugar, light brown sugar, milk, vanilla extract, peppermint extract, salt, and the egg. Add the last 3 tablespoons of butter and dark chocolate chips to a microwave safe bowl. Microwave in 10-20 second increments until the butter and dark chocolate melt completely. It should take about 45 seconds. Once melted, mix until you get a smooth texture. Pour chocolate into the bowl with the wet ingredients. Mix until well combined.

Now for your dry ingredients! Sift sweet rice flour and baking powder into the bowl. Use a spatula to combine until you get a wet dough. Spoon the dough into a pastry bag or Ziploc bag. Pipe the dough into the donut pans. I used a donut pan with donut molds that are 3 inches in diameter. Bake for 9-11 minutes until a toothpick comes out clean. Let donuts cool in the donut pan for 10 minutes. Transfer to a cooling rack to cool completely.

Once the donuts are cool, make your ganache. Add chocolate chips to a bowl. Heat heavy cream until bubbles start to form around the edges. The cream should be hot not boiling. Pour cream over the chocolate chips. Let the mixture sit for a few minutes to soften the chocolate. Then mix until a smooth ganache forms. Dip the donuts into the ganache. Top with crushed candy canes and serve.

baked donuts

Tips on how to make the perfect chocolate peppermint mochi donuts

Rest your dough if it feels a little wet

If your dough feels a little wet, rest it for 5 minutes to allow it to dry out a bit before piping into the donut pan.

Use a Ziploc bag to pipe donuts into donut pan

I tried to spoon the batter into the donut molds, but I ended up making a mess. That’s how I ended up using a Ziploc bag to pipe them into the molds. It’s a lot quicker, and there is less mess.

chocolate peppermint mochi donuts

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chocolate peppermint mochi donuts

Get the Recipe:
Baked Chocolate Peppermint Mochi Donuts

Gluten free chocolate peppermint mochi donuts topped with a chocolate ganache and crushed candy canes.
5 from 5 ratings

Ingredients
 
 

Chocolate Peppermint Mochi Donuts

Chocolate Ganache

Equipment

Instructions
 

  • Preheat oven to 350 degrees F.
  • Grease 2 donut pans and set aside.
  • In a large bowl, whisk together 2 tablespoons of melted butter, granulated sugar, light brown sugar, milk, vanilla extract, peppermint extract, salt, and the egg.
  • Add the last 3 tablespoons of butter and dark chocolate chips to a microwave safe bowl. Microwave in 10-20 second increments until the butter and dark chocolate melt completely. It should take about 45 seconds. Once melted, mix until you get a smooth texture.
  • Pour chocolate into the bowl with the wet ingredients. Mix until well combined.
  • Sift sweet rice flour and baking powder into the bowl. Use a spatula to combine until you get a wet dough.
  • Spoon the dough into a pastry bag or Ziploc bag. Pipe the dough into the donut pans. I used a donut pan with donut molds that are 3 inches in diameter.
  • Bake for 9-11 minutes until a toothpick comes out clean.
  • Let donuts cool in the donut pan for 10 minutes. Transfer to a cooling rack to cool completely.
  • Once the donuts are cool, make your ganache. Add chocolate chips to a bowl. Heat heavy cream until bubbles start to form around the edges. The cream should be hot not boiling. Pour cream over the chocolate chips. Let the mixture sit for a few minutes to soften the chocolate. Then mix until a smooth ganache forms.
  • Dip the donuts into the ganache. Top with crushed candy canes and serve.
Serving: 1donut, Calories: 202kcal, Carbohydrates: 23g, Protein: 3g, Fat: 11g, Saturated Fat: 8g, Cholesterol: 36mg, Sodium: 145mg, Potassium: 111mg, Fiber: 1g, Sugar: 13g, Vitamin A: 238IU, Calcium: 86mg, Iron: 1mg
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