Moss Pebbles

Koishi Modoki

Preparation info

  • Makes


    • Difficulty


Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

In this recipe I’ve taken the shape of a popular Japanese sugar-coated bean confection and made it over in chocolate to appeal more to American tastes. This East-West sweet is best served with coffee or tea after a simple dessert of fresh fruit. Serve these cross-cultural chocolate truffles alone or paired with either Felicity Swirls or Pine Needle Candies.

I’m indebted to my chocolate-adoring colleague Lori Longb