Chocolate Peppermint Mochi Donuts - Cooking Therapy

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


  • ◦ 5 tbsp unsalted butter melted
  • ◦ 2 tbsp granulated sugar
  • ◦ 3 tbsp light brown sugar
  • ◦ ⅓ cup whole milk
  • ◦ ½ tsp vanilla extract
  • ◦ ¼ tsp peppermint extract
  • ◦ ¼ tsp salt
  • ◦ 1 egg room temperature
  • ◦ 4 oz dark chocolate chips
  • ◦ ½ cup sweet rice flour
  • ◦ 1 tsp baking powder
  • ◦ 1 candy cane crushed, optional
  • ◦ 2 oz chocolate chips
  • ◦ ¼ cup heavy cream


◦ 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.

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Hello, I'm Sara and this is my personal cooking blog.