Creamy Chocolate Mochi Dumplings

• 20 grams Walnuts
• 1 1/2 tbsp Sugar
• 2/3 tbsp Water
• 2 tbsp Skim milk
• 1 tbsp Cocoa powder
• 1 tbsp Condensed milk
• 1 tbsp Milk
• 100 grams Shiratamako
• 2 tbsp Cocoa powder
• 30 grams Sugar
• 120 to 130 ml Water
• 1 tbsp + about 1/2 tablespoon Extra cocoa powder (for dusting)

1. Chop the walnuts into bite-size pieces.
2. Dry roast in a frying pan over low heat, then remove from the pan.
3. Put sugar and water in the frying pan and simmer over low heat.
4. Add walnuts and coat in the syrup.
5. Spread out and leave to cool.
6. Put the cream ingredients in a bowl and mix well.
7. It's rather soft when it's freshly made, but it will firm up a bit as it rests.
8. Put the ingredients in a bowl.
9. Add water to it little by little while mixing so that the shiratama-ko grains are no longer visible.
10. Put the mixture in a heatproof container, cover loosely with plastic wrap and microwave for about 2 minutes at 500 to 600W.
11. Mix well.
12. Microwave for another minute, take out and mix.
13. Microwave for 40 seconds and mix, then take out the dough onto a surface dusted with 1 tablespoon of cocoa powder.
14. Dust the top of the dough with 1/2 tablespoon of cocoa powder.
15. Divide the mochi dough into several portions, roll into balls, then flatten.
16. Place a portion of the cream made in Step 2 on top with a butter knife, and wrap.
17. Top a walnut pieces on each and press down lightly.
18. Note: You can add 1-2 teaspoons of liqueur at step 3 to taste.

walnuts, sugar, water, milk, cocoa, milk, milk, shiratamako, cocoa, sugar, water

Taken from cookpad.com/us/recipes/169438-creamy-chocolate-mochi-dumplings (may not work)