Decadent Dark Chocolate Namelaka Recipe
Introduction
Namelaka is a luxuriously smooth and creamy chocolate cream that melts in your mouth. Made with dark chocolate and a silky cream base, it’s perfect for filling cakes, topping desserts, or enjoying on its own.
Ingredients
- 200 gr Couverture Dark Chocolate, 70% (or good quality dark cooking chocolate)
- 180 ml Full Cream / Whole Milk
- 30 gr Glucose Syrup or Honey (optional)
- 4 gr Gelatine Powder (plus 1 tablespoon cold water)
- 360 ml Thickened / Heavy Cream (min 30% fat content)
Instructions
- Step 1: Place the chocolate in a medium heat-proof bowl. If using a chocolate bar instead of couverture callets or pistoles, finely chop it first.
- Step 2: In a small saucepan, heat the milk with the optional glucose syrup or honey over low heat until it just begins to simmer.
- Step 3: Meanwhile, soak the gelatin powder in one tablespoon of very cold water and let it sit for a couple of minutes until it forms a thick paste.
- Step 4: Remove the milk from heat once simmering, then stir in the gelatin paste until fully dissolved.
- Step 5: Pour the hot milk mixture over the chopped chocolate. Let it sit for a few minutes to melt, then gently stir in circular motions with a heat-proof spatula until the mixture is smooth, shiny, and fully emulsified.
- Step 6: Add the cold heavy cream and stir gently with small circular movements until combined. The mixture should be smooth, fluid, and runny.
- Step 7: Transfer the namelaka to a small dish and cover the surface directly with plastic wrap to prevent a skin from forming. Chill for at least 8 to 10 hours, preferably overnight.
- Step 8: Once set, transfer the namelaka to a piping bag or use it directly as desired for cakes, desserts, or as a creamy treat.
Tips & Variations
- Use high-quality dark chocolate for the best flavor and texture.
- If you prefer a sweeter cream, use honey instead of glucose syrup or omit both for a less sweet version.
- The chilling time is essential to achieve the perfect creamy consistency; don’t rush it.
- For a flavored twist, add a teaspoon of espresso powder or a splash of your favorite liqueur to the milk before heating.
Storage
Store namelaka covered in the refrigerator for up to 3 days. Reheat gently at room temperature or with a quick warm water bath to soften before use if it becomes too firm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use gelatin sheets instead of powder?
Yes, gelatin sheets can be used. Soak them in cold water until soft, then squeeze out excess water and add them to the warm milk in place of powdered gelatin.
Is it possible to make namelaka dairy-free?
You can try substituting dairy cream and milk with coconut cream and a plant-based milk, but the texture and flavor will differ from the classic version.
PrintDecadent Dark Chocolate Namelaka Recipe
Namelaka is a luxuriously smooth and creamy Japanese chocolate ganache made with dark chocolate, gelatin, and heavy cream. This delicate mixture melts in your mouth with a velvety texture and is perfect for piping, filling cakes, or enjoying as a decadent dessert topping. The preparation involves gently melting chocolate with a gelatin-infused milk mixture and folding in cold cream to create a glossy, fluid finish that sets to a luscious consistency after chilling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 25 minutes (including chilling time)
- Yield: Approximately 600 ml namelaka 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Chocolate Base
- 200 gr Couverture Dark Chocolate, 70% (or good quality dark cooking chocolate)
Milk Mixture
- 180 ml Full Cream / Whole Milk
- 30 gr Glucose Syrup or Honey (optional, see note 1)
- 4 gr Gelatine Powder
- 1 tablespoon cold water (for blooming gelatin)
Cream
- 360 ml Thickened / Heavy Cream (min 30% fat content)
Instructions
- Prepare the Chocolate: Place the dark chocolate in a medium heat-proof bowl. If you are using a chocolate bar instead of callets or pistoles, finely chop it to ensure even melting.
- Heat the Milk and Sweetener: In a small saucepan, combine the whole milk and optional glucose syrup or honey. Warm gently over low heat until it just begins to simmer, careful not to boil.
- Bloom the Gelatin: In a small bowl, sprinkle the gelatin powder over one tablespoon of very cold water. Stir to combine and let it sit for a few minutes until a thick, jelly-like paste forms.
- Dissolve the Gelatin: Remove the simmering milk from the heat and add the bloomed gelatin to the hot milk. Stir thoroughly until the gelatin dissolves completely, ensuring no lumps remain.
- Combine Milk with Chocolate: Pour the warm milk and gelatin mixture over the chopped chocolate. Let it rest for a couple of minutes to soften the chocolate, then gently stir in a circular motion using a heat-proof spatula until the mixture is smooth, shiny, and fully emulsified.
- Add Cold Cream: Pour in the cold heavy cream and stir gently with small circular movements until the mixture is completely combined, smooth, and fluid in texture.
- Chill the Namelaka: Transfer the mixture into a small dish, cover it tightly with plastic wrap placed directly on the surface to prevent skin forming. Refrigerate for at least 8 to 10 hours, preferably overnight, to allow it to set.
- Serve or Use: After chilling, the namelaka will have a soft yet sliceable consistency. Transfer it to a piping bag for decorative applications or use it directly as a creamy filling or topping as desired.
Notes
- Optional Sweetener: Glucose syrup or honey helps improve texture and sweetness but can be omitted if desired.
- Emulsification: Stirring the hot milk over the chocolate gently until smooth ensures the mixture doesn’t seize or separate, creating a glossy finish.
- Cream Temperature: Using cold cream at the end helps achieve the desired fluidity and balances the temperature for proper setting.
Keywords: Namelaka, Japanese Chocolate Ganache, Dark Chocolate Dessert, Creamy Chocolate Filling, Smooth Chocolate Ganache
